Executive Chef
$130,000–$130,000 year
On-siteMonterey, California, United States
Job Summary
Develop innovative menus and maintain exceptional food quality across all dining outlets while ensuring flawless execution of à la carte, banquet, and catering experiences. Direct all kitchen operations by establishing standardized recipes, portion controls, and quality assurance procedures. Monitor productivity and workflow efficiency, recruit and mentor culinary professionals, and manage departmental budgets. Control food, labor, and operating costs through inventory management and vendor relationships. Ensure compliance with safety standards, conduct regular inspections, and respond promptly to guest feedback. Collaborate with Food & Beverage leadership to create memorable dining events.
Required Qualifications
- Minimum of 10 years of progressive culinary leadership experience
- At least 5 years as Executive Chef or Executive Sous Chef in a similar high and fast operation Hotel Property
- Experience managing multiple restaurants and high-volume banquet operations
- Strong knowledge of international cuisines, wine pairings, and luxury dining trends
- Proven success in menu development, food costing, and financial management
- Ability to stand for extended periods of time and lift up to 100 pounds
- Ability to work extended hours when business necessitates in humid and/or extreme temperatures
- Valid driver's license
Desired Qualifications
- Culinary degree from an accredited institution preferred
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