Chef & Beverage Manager: Menu & Operations Leader

Twenty-Four-Seven-Hotels; Palm Desert (CA); On-site; USD 71,000 - 75,000; Full time

Job summary

Twenty-Four-Seven-Hotels in Palm Desert, CA is seeking a Chef & Beverage Manager to oversee culinary and beverage operations, blending menu development with beverage program leadership to deliver a cohesive dining experience. You will lead kitchen and bar teams, manage inventory, ensure health and safety compliance, and collaborate with marketing and events to boost guest engagement and profitability.

Minimum qualifications include a culinary degree or equivalent certification, proven

Qualifications

• Minimum qualifications include a culinary degree or equivalent professional certification in culinary arts or hospitality management.
• Demonstrated leadership with experience managing kitchen and bar teams in hospitality settings.
• Strong knowledge of food safety and beverage service regulations in the United States.

Responsibilities

• Develop and design innovative food menus and beverage selections that align with the establishment’s brand and customer preferences.
• Manage daily kitchen and bar operations, including staff scheduling, training, and performance evaluation to maintain high service standards.
• Oversee inventory control, procurement, and cost management to maximize profitability while minimizing waste.
• Ensure compliance with health, safety, and sanitation regulations in both food preparation and beverage service areas.
• Collaborate with marketing and event teams to create promotional activities and special events that enhance guest engagement and revenue.

Skills

Leadership

Communication

Menu development

Beverage program design

Inventory management

Cost control analytics

Education

Culinary degree or equivalent certification

Tools

POS systems

Inventory software

Job description

Twenty-Four-Seven-Hotels in Palm Desert, CA is seeking a Chef & Beverage Manager to oversee culinary and beverage operations, blending menu development with beverage program leadership to deliver a cohesive dining experience. You will lead kitchen and bar teams, manage inventory, ensure health and safety compliance, and collaborate with marketing and events to boost guest engagement and profitability.

Minimum qualifications include a culinary degree or equivalent certification, proven