Coastal Luxury Executive Chef | Waterfront Dining Leader

SkyBridge Luxury; California; Sur place; USD 110 000 - 160 000; Plein temps

Résumé du poste

SkyBridge Luxury in Los Angeles seeks an Executive Chef to lead culinary operations for a waterfront luxury hotel and its signature restaurant, a second dining outlet, and in-room dining.

You will design seasonal menus, drive food quality and guest satisfaction, manage costs, and mentor a high-performing kitchen team in a fast-paced, hospitality-driven environment.

You will collaborate with hotel leadership to optimize dining revenue and ensure compliance with safety standards.

Qualifications

• Minimum 5 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef in an upscale restaurant, luxury hotel, or resort environment.
• Proven experience leading multiple culinary outlets, ideally including a full-service restaurant and in-room dining.
• Strong background in contemporary American, coastal, seafood-focused, or California-inspired cuisine.
• Demonstrated success in food cost management, labor planning, budgeting, inventory control, and menu development.
• Experience leading and developing diverse culinary teams in a high-volume, quality-driven environment.
• Must be legally authorized to work in the United States.

Responsabilités

• Oversee all culinary operations across three dining experiences, including the signature waterfront restaurant, secondary dining outlet, and in-room dining.
• Lead daily kitchen operations while maintaining exceptional standards for food quality, presentation, consistency, and execution.
• Develop innovative, seasonal menus that reflect Southern California's coastal culinary identity and highlight fresh, locally sourced ingredients.
• Maintain consistent culinary standards across breakfast, lunch, dinner, and in-room dining services, as applicable.
• Ensure efficient kitchen operations during high-volume service periods while maintaining an elevated guest experience.
• Manage food costs, labor expenses, inventory, purchasing, and kitchen operating budgets.
• Drive profitability through effective menu engineering, portion control, waste reduction, and strategic purchasing.
• Collaborate with Food & Beverage leadership to establish revenue goals, improve operational efficiency, and enhance overall dining performance.
• Build and maintain strong relationships with vendors and suppliers to ensure product quality and cost efficiency.
• Recruit, train, mentor, and develop culinary leaders and kitchen team members.
• Foster a positive, collaborative kitchen culture built on accountability, professionalism, and continuous improvement.
• Establish clear performance expectations and provide ongoing coaching and development.
• Partner closely with restaurant management and hotel leadership to ensure seamless communication between front-of-house and back-of-house teams.

Connaissances

Culinary leadership

Menu development

Cost control

Team leadership

Vendor relations

Operational excellence

Formation

Culinary degree

Outils

Kitchen management

Description du poste

SkyBridge Luxury in Los Angeles seeks an Executive Chef to lead culinary operations for a waterfront luxury hotel and its signature restaurant, a second dining outlet, and in-room dining.

You will design seasonal menus, drive food quality and guest satisfaction, manage costs, and mentor a high-performing kitchen team in a fast-paced, hospitality-driven environment.

You will collaborate with hotel leadership to optimize dining revenue and ensure compliance with safety standards.