If you are passionate about hospitality, thrive in a boutique luxury environment, and are driven to create exceptional guest experiences, an exciting opportunity awaits in the heart of Palm Desert. At HOTEL PASEO, Autograph Collection, contemporary sophistication blends seamlessly with the relaxed energy of the desert, creating a destination that is both vibrant and refined. We are seeking a Executive Chef to execute food preparation, production, and control of labor and food costs throughout all food outlets and banquet operations to meet the hotel's high standards of quality.
What will you be doing?
• Lead and oversee all culinary operations, ensuring brand standards, quality, and consistency across outlets and banquets.
• Manage departmental financial performance, including budgeting, labor, inventory, and cost controls.
• Interview, hire, train, schedule, and supervise kitchen staff, maintaining a high performing and accountable culture.
• Design and evolve menus based on trends, seasonality, and business needs, including special events and banquets.
• Actively listen to client and staff feedback, implement improvements, and maintain strong team communication.
• Monitor staff performance, product quality, and workflow, fostering continuous improvement.
• Audit inventory, enforce health and safety regulations, and maintain kitchen cleanliness.
• Build and maintain strong vendor relationships for consistent quality.
• Stay updated on culinary trends by dining at local and regional establishments.
• Collaborate with leadership on strategic initiatives, budgeting, guest experience, and operational improvements.
• Other duties as assigned.
What do you bring to the role?
• 5+ years of Executive Chef experience, ideally in high-volume operations with broad knowledge of global and regional cuisines. Formal culinary training preferred.
• Demonstrated leadership skills with the ability to build, lead, and develop high-performing teams.
• Strong communication skills, with the ability to collaborate across departments and effectively engage staff and stakeholders.
• Proven ability to thrive in a fast-paced, high-pressure environment while maintaining professionalism and composure.
• Strong operational knowledge of food products, kitchen equipment, and culinary techniques
• Ability to manage multiple priorities simultaneously with strong organization and attention to detail.
• Financial and analytical skills, including budgeting, forecasting, cost control, and interpreting reports.
• Proficiency in basic computer systems for inventory, menu development, and operational management.
• Physically able to meet the demands of the role, including extended standing, lifting up to 100 lbs., and working in varying kitchen conditions, with required food safety certifications (ServSafe or equivalent).
• Must be able to work varied shifts, including days, nights, weekends, and holidays.
What's in it for you?
• A free, well-balanced meal every shift
• Room discounts at Marcus Hotels & Resorts and Marriott Worldwide locations
• Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa
• Discounted parking
• "Two for one" movie theater coupons at Marcus Theatres
• Ability to grow your career and transfer from one property to another
• Early wage access
• Paid time off
• Flexible scheduling
• Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match
• And more!
Pay Estimate: starting salary $120,000
Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.
