Executive Chef
$135,000–$155,000 year
On-siteSanta Monica, California, United States
Job Summary
Plan, organize, and direct food preparation across all outlets including restaurants, bars, banquets, and in-room dining. Develop seasonal menus aligned with guest preferences and trends while maintaining cost-effective operations and food safety compliance. Supervise kitchen staff from sous chefs to stewards, conducting regular tastings and inspections to ensure quality consistency. Manage kitchen budgets, labor costs, and monthly financial reports in collaboration with purchasing and front-of-house teams. Recruit, train, and evaluate personnel to foster a professional environment adhering to local health regulations and HACCP standards. Requires 5–7 years of progressive culinary experience with at least 3 years in an executive or head chef role.
Required Qualifications
- Minimum of 5–7 years of progressive culinary experience
- At least 3 years in an executive or head chef role in a hotel or high-volume operation
- Food Safety Certification required (e.g., ServSafe)
- Must be able to work flexible hours including early mornings, nights, weekends, and holidays
- Requires standing for long periods
- Lifting up to 50 lbs
- Working in hot or humid environments
Desired Qualifications
- Degree or diploma in Culinary Arts, Hospitality, or related field preferred
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