Executive Chef

SkyBridge Luxury; California; On-site; USD 110,000 - 160,000; Full time

Job summary

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.

Responsibilities

• 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.

Skills

Culinary leadership

Menu development

Cost control

Team leadership

Vendor relations

Operational excellence

Education

Culinary degree

Tools

Kitchen management

Job description

We are seeking a talented and experienced Executive Chef to lead the culinary operations of a beautiful waterfront luxury hotel in Los Angeles, CA.

Located along the scenic Southern California coastline, this upscale hospitality destination offers a distinctive dining experience featuring coastal-inspired cuisine, fresh seasonal ingredients, and stunning marina views.

The Executive Chef will oversee the property's signature waterfront restaurant, additional dining outlet, and in-room dining operations. This is an exciting opportunity for a hands-on culinary leader who brings creativity, strong operational expertise, and a passion for delivering exceptional dining experiences.

The ideal candidate will have a background in upscale restaurants or boutique resorts, with proven experience leading multiple culinary outlets, managing food costs, and developing high-performing kitchen teams.

Key Responsibilities

Culinary Leadership & Operations

• 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.

Guest Experience & Quality Standards

• Deliver exceptional culinary experiences that complement the property's upscale waterfront setting.
• Maintain high standards of food safety, sanitation, cleanliness, and regulatory compliance.
• Respond proactively to guest feedback and continuously identify opportunities to elevate food quality and service.
• Collaborate with hotel leadership on special events, seasonal promotions, and unique dining experiences.

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 managing 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.
• Strong organizational, communication, and leadership skills.
• Ability to balance culinary creativity with operational discipline and financial performance.
• Culinary degree or equivalent professional experience preferred.
• Experience with upscale waterfront restaurants, boutique luxury hotels, or destination dining concepts is highly desirable.
• Must be legally authorized to work in the United States.

The Ideal Candidate

We are looking for a creative yet operationally disciplined Executive Chef who understands that exceptional cuisine must be supported by strong financial management, consistent execution, and effective team leadership.

The successful candidate will be equally comfortable developing seasonal menus, leading a busy dinner service, coaching culinary team members, and collaborating with hotel leadership on business performance.

Above all, this individual will bring a genuine passion for hospitality, a hands-on leadership style, and the ability to elevate the overall culinary experience at one of Southern California's beautiful waterfront destinations.