Pay Range:

Job Description

Job Title: Executive Chef

Department: Culinary                                                   

Supervision Exercised: Sous Chef – NE, Line Cooks, Stewards & FOH/Banquets in the absence of F&B Manager/Supervisor.

Supervision Received: General Manager

Job Summary: The Executive Chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the Executive Chef is responsible for managing all aspects of the kitchen and banquets functions.

Job Duties include the following:

Operational Leadership:

• Oversee daily operations of all kitchen operations, ensuring alignment with brand and service standards.
• Collaborate with the Food & Beverage Manager and General Manager on menu planning, outlet concepts, and seasonal updates to ensure offerings remain innovative and market relevant.
• Monitor all aspects of service delivery to ensure quality, consistency, and efficiency.
• Maintain a visible presence throughout outlets and events to ensure seamless execution and guest satisfaction.

Banquet & Catering Oversight:

• Lead all aspects of banquet and catering event menus, including staffing, service execution, client communication, and post-event follow-up.
• Partner with Sales and Events teams to ensure accurate event details, effective coordination, and delivery of high-quality experiences for corporate and social functions.
• Review event orders (BEOs) for accuracy and operational feasibility.
• Support menu design and costing in collaboration with the Director of Sales & Marketing and Catering Sales Manager.

Financial & Business Management:

• Develop, manage, and monitor department budgets, forecasts, and financial performance indicators.
• Implement cost-control measures to achieve targeted labor and expense ratios without compromising quality or service.
• Review financial reports regularly to identify trends, variances, and opportunities for improvement.
• Ensure compliance with purchasing, inventory, and cash-handling procedures.

Team Leadership & Development:

• Recruit, train, schedule, and evaluate Culinary leadership and service staff.
• Establish clear performance expectations, provide regular feedback, and conduct formal performance evaluations.
• Promote teamwork, accountability, and a positive work environment consistent with the hotel’s values.
• Identify development opportunities and support cross-training across outlets to enhance operational flexibility

Guest Experience & Quality Assurance:

• Ensure all guests receive consistent, high-quality service that reflects the hotel’s brand standards.
• Monitor guest feedback and service metrics, taking prompt corrective action where necessary.
• Partner with culinary and service teams to ensure consistent food quality, presentation, and timeliness.
• Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.

Compliance & Safety:

• Ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service.
• Maintain a safe, organized, and compliant work environment in all F&B areas.
• Conduct regular inspections to ensure compliance with health and safety standards.

Minimum Requirements:

• Previous serving experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.
• Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment
• Experienced in budgeting, cost control and quality assurance.
• Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.
• Ability to read and comprehend detailed instructions, short correspondence, and memos.
• Ability to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Self-motivated, and ability to work with limited supervision.
• Must have a flexible schedule and be available to work mornings, evenings, weekends and holidays.

Necessary Licenses/Certifications:

• RBS Certification will be required prior to the start of employment.
• Must complete CA Food handlers Card training provided upon hire.

Position Disclaimer:
This job description reflects the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify, add, or assign duties as necessary to meet business needs.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must be able to deftly maneuver between tight confines in the bar and pool areas, including on occasionally wet pool deck surfaces, while clearing items and/or carrying trays of food and beverages.  The employee frequently is required to talk or hear.  The employee is occasionally required to taste or smell.  The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. 

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