Executive Chef

United Staffing Associates; California (MO); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

401(k) retirement plan with company‑m​

Job summary

United Staffing Associates’ client, a premier luxury resort, seeks an accomplished Executive Chef to lead and shape its culinary program. This hands-on leadership role offers the chance to develop menus, mentor a talented kitchen team, and establish the standards defining the resort’s dining identity.

The ideal candidate blends creativity with operational discipline, financial acumen, and a track record in luxury hospitality.

Qualifications

• Minimum of 10 years of progressive culinary experience in high-volume operations.
• At least two years of culinary leadership experience within a four- or five-star hotel, resort, restaurant, or comparable luxury-hospitality environment.
• Strong knowledge of international cuisine, contemporary culinary trends, and luxury-service expectations.
• Demonstrated success managing food cost, labor, budgets, forecasting, menu engineering, pricing, purchasing, and vendor relationships.
• Proven ability to recruit, develop, mentor, and lead diverse culinary teams in a demanding service environment.
• Current Food Safety and HACCP certifications.
• Proficiency with Microsoft Excel, Microsoft Word, purchasing systems, and operational reporting tools.

Responsibilities

• Provide strategic and day-to-day leadership for all culinary operations, ensuring alignment with resort and luxury-hospitality standards.
• Lead, inspire, and hold the culinary team accountable for exceptional food quality, presentation, consistency, timing, and guest service.
• Create seasonal, trend-forward menus that reflect the resort's culinary direction and showcase local, regional, and responsibly sourced ingredients.
• Develop culinary offerings for banquets, weddings, private dining, corporate gatherings, and special events.
• Collaborate with food and beverage leadership on annual budgets, forecasts, operating plans, and long-term culinary strategy.
• Manage food, labor, purchasing, and operating costs while protecting quality and achieving financial objectives.
• Review financial and operating reports, identify performance opportunities, and implement initiatives that strengthen revenue and profitability.
• Create development plans, strengthen succession readiness, and empower leaders throughout the kitchen operation.
• Foster a culture of accountability, collaboration, creativity, professionalism, and continuous improvement.
• Ensure full compliance with food safety, sanitation, HACCP, workplace-safety, and applicable regulatory requirements.

Skills

Culinary leadership

High-volume operations

Menu development

Food cost management

Staff recruitment/mentoring

Food safety (HACCP)

Excel/Reporting tools

Education

Culinary Arts degree

Food Safety/HACCP certifications

Tools

Excel

Purchasing systems

Operational reporting tools

Job description

United Staffing Associates has been engaged by our client to assist with this direct-hire search. The selected candidate will be hired directly by the client.

The pay range represents the compensation the client reasonably expects to pay for this position. Actual compensation will be determined based on relevant experience, ability, qualifications, skills, and other job-related factors.

Position Summary

Our client, a premier luxury resort, is seeking an accomplished Executive Chef to lead and shape the future of its culinary program. This highly influential role offers the opportunity to bring fresh ideas, develop menus and dining concepts, build and mentor a talented culinary team, and establish the standards that will define the resort’s culinary identity.

The ideal candidate will combine creativity, leadership, and operational expertise with a passion for delivering memorable luxury dining experiences.

This role is a hands-on leadership position for an accomplished chef who combines creative vision with disciplined execution, financial acumen, and the ability to develop and foster an exceptional team.

Key Responsibilities

• Provide strategic and day-to-day leadership for all culinary operations, ensuring alignment with resort and luxury-hospitality standards.
• Lead, inspire, and hold the culinary team accountable for exceptional food quality, presentation, consistency, timing, and guest service.
• Create seasonal, trend-forward menus that reflect the resort's culinary direction and showcase local, regional, and responsibly sourced ingredients.
• Develop culinary offerings for banquets, weddings, private dining, corporate gatherings, and special events.
• Collaborate with food and beverage leadership on annual budgets, forecasts, operating plans, and long-term culinary strategy.
• Manage food, labor, purchasing, and operating costs while protecting quality and achieving financial objectives.
• Review financial and operating reports, identify performance opportunities, and implement initiatives that strengthen revenue and profitability.
• Create development plans, strengthen succession readiness, and empower leaders throughout the kitchen operation.
• Foster a culture of accountability, collaboration, creativity, professionalism, and continuous improvement.
• Ensure full compliance with food safety, sanitation, HACCP, workplace-safety, and applicable regulatory requirements.
• Maintain operational readiness by overseeing equipment care, maintenance coordination, kitchen organization, and efficient workflow.
• Partner with catering, sales, events, marketing, and public-relations teams on promotions, programming, and distinctive guest experiences.
• Support sustainability efforts, including thoughtful sourcing, waste reduction, and recycling initiatives.

Required Qualifications

• Minimum of 10 years of progressive culinary experience in high-volume operations.
• At least two years of culinary leadership experience within a four- or five-star hotel, resort, restaurant, or comparable luxury-hospitality environment.
• Strong knowledge of international cuisine, contemporary culinary trends, and luxury-service expectations.
• Demonstrated success managing food cost, labor, budgets, forecasting, menu engineering, pricing, purchasing, and vendor relationships.
• Proven ability to recruit, develop, mentor, and lead diverse culinary teams in a demanding service environment.
• Current Food Safety and HACCP certifications.
• Proficiency with Microsoft Excel, Microsoft Word, purchasing systems, and operational reporting tools.

Preferred Qualifications

• Degree in Culinary Arts, Hospitality Management, or a related field.
• Executive culinary leadership experience within a destination resort or multi-outlet hotel environment.
• Experience supporting large-scale banquets, weddings, private events, and elevated restaurant service.

Benefits currently offered by the client include:

• 401(k) retirement plan with company matching

Scheduling and Work Environment

• This is a full-time, onsite leadership position based in Paso Robles, California.
• The position requires flexibility to support resort operations, including evenings, weekends, holidays, special events, and peak business periods as needed.
• The role operates in active professional-kitchen, restaurant, banquet, and resort environments and requires the ability to stand and move for extended periods.
• The successful candidate must be able to perform the essential functions of the position with or without reasonable accommodation.

Why this Opportunity Stands Out

This role is well suited for an established culinary leader seeking greater creative influence and ownership of kitchen operations, or an accomplished Executive Sous Chef ready to advance into an Executive Chef role.