Executive Chef

HSH Group / The Peninsula Hong Kong; California, Northern (MO, KY); Hybrid; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical benefits

Employee discounts on lodge, golf and　

Dining benefits

Job summary

The Quail in Carmel Valley, California, is seeking an Executive Chef to lead kitchen operations for all outlets including fine dining and banquets. You will oversee menu development, ensure top quality and sanitation, and manage labor budgets while mentoring Sous Chefs and cooks.

Qualified candidates will have culinary education or equivalent, at least four years in restaurant kitchens, and a passion for exceptional dining. Weekend/evening/holiday availability is required.

Qualifications

• Completed a culinary education or equivalent experience.
• Minimum of 4 years of restaurant kitchen experience required. Minimum 3 years’ experience as Executive Chef preferred
• Must have a passion for cooking and the dining experience
• Available to work weekends, evenings, and holidays

Responsibilities

• Responsible for all food production for the restaurants, banquets, and outlets.
• Maintain highest professional food quality and sanitation standards.
• Develop menus for 2 outlets, banquets and seasonal events.
• Manage labor budgets and staffing levels to meet service, operation, and financial objectives.
• Hire and train kitchen staff, including Sous Chef, Cooks and Stewards.

Skills

Cooking passion

Education

Culinary education

Job description

The Quail is seeking an Executive Chef to join our amazing Quail Team.

In this role you will

• Work for a highly prestigious hotel located in sunny Carmel Valley, California.
• Learn and grow within a strong hospitality operation.
• Be provided exceptional medical benefits and employee discounts on lodge, golf, and dining services.

Key Accountabilities

• Responsible for all food production for the restaurants, banquets, and outlets.
• Maintain highest professional food quality and sanitation standards.
• Develop menus for 2 outlets, banquets and seasonal events.
• Manage labor budgets and staffing levels to meet service, operation, and financial objectives.
• Hire and train kitchen staff, including Sous Chef, Cooks and Stewards.

General Requirements

• Completed a culinary education or equivalent experience
• Minimum of 4 years of restaurant kitchen experience required. Minimum 3 years’ experience as Executive Chef preferred
• Must have a passion for cooking and the dining experience
• Available to work weekends, evenings, and holidays