Executive Chef

SkyBridge Luxury & Associates; Palm Springs (CA); On-site; USD 150,000 - 160,000; Full time

Benefits offered by this job

Performance bonus

Relocation assistance

Job summary

SkyBridge Luxury & Associates seeks an Executive Chef to lead a distinctive culinary program at a luxury Palm Springs destination. The role blends fine-dining technique with Japanese-inspired cuisine, premium raw seafood, and wellness principles to create nourishing, visually refined experiences for guests.

The program serves breakfast, lunch, and dinner across multiple dining venues, including an omakase-style experience, with tailored menus for dietary needs and wellness goals.

Qualifications

• Significant leadership experience in luxury hotels/resorts or fine-dining operations.
• Executive Chef or senior leadership role in a complex culinary program.
• Expertise in sushi, sashimi, premium seafood and raw‑seafood programs.
• Strong understanding of Japanese ingredients, techniques and presentation.
• Experience with wellness/nutrition-conscious menus and plant-forward cuisine.
• Ability to deliver refined indulgence and balanced cuisine at a high level.
• Experience managing all‑day dining, private events, and customized retreats.
• Strong seafood sourcing, cold-chain integrity, and food-safety knowledge.
• Proven ability to develop chefs and build a collaborative kitchen culture.
• Excellent communication with discerning guests, senior leadership, wellness partners.
• Culinary degree preferred; California food-safety cert desired.

Responsibilities

• Provide strategic and hands-on leadership for the entire culinary operation across all meal periods and dining venues.
• Uphold the established culinary identity, recipes, techniques, and luxury‑service standards.
• Lead sushi, sashimi, crudo, and raw-seafood offerings with sourcing, fabrication, temp control, sanitation and presentation.
• Ensure wellness-oriented dishes are flavorful, sophisticated, and visually appealing.
• Collaborate with nutrition and wellness professionals to support balanced menus and guest wellbeing goals.
• Accommodate allergies and dietary needs without compromising quality.
• Contribute to seasonal menu development and local features within the culinary direction.
• Engage with guests during chef-led dinners, sushi-bar experiences, and private events.
• Recruit, mentor, and retain a high-caliber culinary team; cultivate a disciplined kitchen culture.
• Maintain rigorous mise en place standards, tasting, plating, sanitation, and service readiness.
• Maintain HACCP practices for premium seafood and cold‑chain management.
• Develop vendor relationships and uphold exacting standards for ingredients.
• Oversee labor, food cost, purchasing, inventory, and waste reduction; forecast needs.
• Partner with resort operations and guest-experience teams for fully integrated stays.
• Create customized culinary programming for private groups and retreats.
• Remain highly visible, cook, taste, teach, and lead with the team.

Skills

Executive leadership

Luxury hospitality

Wellness cuisine

Japanese cuisine

Sushi & sashimi

Guest engagement

Education

Culinary degree

Tools

HACCP systems

Budgeting tools

Job description

Additional Compensation: Performance bonus and relocation assistance

Position Overview

We are seeking an accomplished Executive Chef to lead a highly distinctive culinary program at an intimate luxury destination in the Palm Springs area.

The dining experience is central to the guest journey and brings together fine-dining technique, Japanese-inspired cuisine, pristine raw seafood, and evidence-informed wellness principles. The philosophy is not about restrictive “spa cuisine.” It is about creating food that is nourishing, visually refined, deeply satisfying, and worthy of a sophisticated luxury guest.

The culinary program serves breakfast, lunch, and dinner exclusively to guests across an elegant dining room, intimate sushi bar, outdoor garden settings, poolside dining, in-room dining, golf-course service, private meals, and customized culinary experiences for retreats and estate buyouts.

The Executive Chef will lead this diverse operation while protecting its highly distinctive culinary identity. This individual must be equally comfortable overseeing an elevated all-day dining program, evaluating the quality and handling of premium raw seafood, collaborating with nutrition and wellness professionals, and creating personalized experiences for high-profile and highly discerning guests.

The Culinary Experience

The program combines the precision and restraint of Japanese culinary traditions with fresh California ingredients and a thoughtful approach to nutrition. Menus balance recognizable fine-dining favorites with health-forward preparations that allow ingredients to remain clean, vibrant, and close to their natural form.

The experience includes:

• Elevated breakfast, lunch, and dinner service
• A refined Japanese-inspired dining program
• Sushi, sashimi, crudo, and other premium raw‑seafood preparations
• Seasonal, plant-forward, and nutrient‑conscious dishes
• Intimate omakase-style and chef‑led dining experiences
• Poolside, in‑room, and golf-course culinary service
• Customized menus for dietary needs and personal wellness goals
• Private dinners, special occasions, group retreats, and exclusive buyouts
• Culinary collaboration with nutrition, wellness, and guest‑experience professionals

Every meal should reinforce the retreat’s larger wellbeing philosophy while still delivering pleasure, discovery, and a genuine sense of occasion.

Key Responsibilities

• Provide strategic and hands‑on leadership for the entire culinary operation, ensuring exceptional execution across every meal period and dining venue.
• Uphold the established culinary identity, recipes, techniques, presentation standards, and luxury‑service expectations of the program.
• Lead the preparation and service of sushi, sashimi, crudo, and other raw‑seafood offerings with uncompromising attention to sourcing, fabrication, temperature control, sanitation, and presentation.
• Ensure wellness‑oriented dishes are as flavorful, sophisticated, and visually compelling as the traditional fine‑dining selections.
• Collaborate with nutrition and wellness professionals to support balanced menus, individualized dietary considerations, and culinary experiences connected to guests’ broader wellbeing goals.
• Thoughtfully accommodate allergies, intolerances, plant‑based preferences, cultural considerations, and medically influenced dietary needs without diminishing the quality of the experience.
• Contribute to seasonal menu development and locally relevant features while maintaining alignment with the program’s established culinary direction.
• Personally engage with guests when appropriate, particularly during chef‑led dinners, sushi‑bar experiences, private meals, and customized retreat programming.
• Recruit, develop, mentor, and retain a highly skilled culinary team capable of delivering consistency within an intimate, high‑touch environment.
• Build a kitchen culture rooted in discipline, respect, craftsmanship, accountability, and genuine hospitality.
• Establish clear standards for mise en place, recipe adherence, tasting, plating, sanitation, and service readiness.
• Maintain rigorous food‑safety and HACCP practices, with particular attention to premium seafood, raw preparations, cold‑chain management, and allergen protocols.
• Develop strong vendor relationships and maintain exacting standards for seafood, produce, proteins, specialty Japanese ingredients, and wellness‑focused products.
• Oversee labor, food cost, purchasing, inventory, waste reduction, productivity, and departmental forecasting.
• Partner closely with resort operations, food and beverage leadership, wellness practitioners, and the guest‑experience team to ensure the culinary program feels fully integrated into each stay.
• Create customized culinary programming for private groups, special celebrations, wellness retreats, and full‑property buyouts.
• Remain highly visible in the operation and willing to cook, taste, teach, and lead alongside the team.

Candidate Profile

The ideal candidate is a sophisticated culinary leader who understands that wellness and indulgence are not opposites. This individual brings the technical credibility of a fine‑dining chef, the discipline required for premium raw‑seafood preparation, and the creativity to make health‑conscious cuisine feel luxurious and emotionally satisfying.

Candidates should possess:

• Significant progressive culinary leadership experience within luxury hotels, resorts, wellness retreats, or highly regarded fine‑dining restaurants.
• Previous experience as an Executive Chef, Chef de Cuisine, or senior Executive Sous Chef within a complex, quality‑driven culinary operation.
• Demonstrated expertise with sushi, sashimi, crudo, premium seafood, or comparable raw‑seafood programs.
• A strong understanding of Japanese ingredients, techniques, flavor profiles, and presentation; direct experience in Japanese‑inspired fine dining is strongly preferred.
• Meaningful experience with wellness cuisine, nutrition‑conscious menus, plant‑forward cooking, or health‑oriented culinary programming.
• The ability to deliver both refined indulgence and lighter, nutritionally balanced cuisine at an equally high level.
• Experience managing all‑day dining, specialty dining, in‑room dining, pool or recreational service, and customized private events.
• Exceptional knowledge of seafood sourcing, fabrication, cold‑chain integrity, sanitation, and raw‑food safety.
• Strong financial acumen, including labor management, food cost, purchasing, inventory, forecasting, and waste control.
• A proven ability to develop talented chefs and build a stable, collaborative, high‑performing kitchen culture.
• Excellent communication skills and the presence to interact confidently with discerning guests, senior leadership, wellness professionals, and culinary partners.
• Comfort operating within a highly personalized environment where dietary preferences and guest expectations may change daily.
• A culinary degree or equivalent professional training is preferred.
• Current food‑safety certification and the ability to meet all California requirements.

Leadership Style

This position requires a leader who is:

• Hands‑on and highly visible
• Calm, precise, and organized
• Creatively ambitious without being ego‑driven
• Passionate about ingredient quality and culinary craftsmanship
• Deeply committed to team development
• Comfortable balancing established standards with thoughtful innovation
• Sensitive to guest privacy and confidentiality
• Inspired by the connection between food, hospitality, and personal wellbeing

Compensation

The anticipated base salary is $150,000–$160,000, based on experience and qualifications. The position also includes a performance‑based bonus and relocation assistance.

This is an on‑property leadership role in the Palm Springs, California area.