Executive Chef

HEI Hotels & Resorts; San Diego (CA); On-site; USD 85,000 - 95,000; Full time

Job summary

Join a leading hospitality company as an Executive Chef at the San Diego Marriott La Jolla. You will oversee kitchen operations, manage staff, and ensure food quality while maintaining a safe environment. Ideal candidates will have extensive culinary experience and strong leadership skills, contributing to a vibrant hotel atmosphere.

Benefits

Medical, dental, and vision insurance

Paid time off

401(k) with matching

Hotel discounts

Pet insurance

Qualifications

• Five+ years of relevant employment experience.
• Hotel experience preferred.
• Advanced knowledge of food management principles.

Responsibilities

• Direct daily kitchen operations across outlets and banquets.
• Manage Human Resources in the kitchen: hiring, training, and performance reviews.
• Develop and manage the department's budget.

Skills

Leadership

Communication

Problem Solving

Education

Culinary education

Post-high school education

Job description

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About Us

Surround yourself with modern comforts at the San Diego Marriott La Jolla. Our stylish hotel is near destinations like La Jolla Shores, Birch Aquarium, UC San Diego, and Westfield UTC. The San Diego Trolley line now stops right outside our hotel for easy commuting. Our associates enjoy daily free meals, monthly Town Hall/luncheons with our Chef, free on-site parking, hotel discounts worldwide, and community volunteer activities. Come see us today to learn more!

Overview

Plan and manage the kitchen staff in procurement, production, preparation, and presentation of all food for the hotel, ensuring a safe, sanitary environment that meets standards and regulations and achieves profitability and quality.

Essential Duties and Responsibilities

1. Direct daily kitchen operations across outlets, banquets, stewarding, and purchasing.
2. Manage Human Resources in the kitchen: hiring, training, developing, coaching, performance reviews, and discipline.
3. Oversee procurement, production, preparation, and presentation of all food in a cost-effective, safe, and sanitary manner.
4. Ensure maintenance and sanitation of kitchen and equipment meet safety standards.
5. Develop and manage the department's budget, controlling labor and food costs.
6. Create and implement menus within corporate guidelines to improve revenue and quality.
7. Promote and execute the Accident Prevention Program.
8. Maintain regular attendance and be available to work as needed.
9. Perform any other related duties as assigned.

Qualifications and Skills

1. Two+ years of post-high school education; culinary education is a plus.
2. Five+ years of relevant employment experience.
3. Hotel experience preferred.
4. Advanced knowledge of food management principles, including people management and complex problem-solving.
5. Knowledge of hotel operations, including marketing, security, personnel, budgeting, and law.
6. Leadership skills to motivate and develop staff.
7. Ability to work effectively under time constraints.
8. Strong verbal and written communication skills adaptable to various audiences.

Compensation

Salary Range: $85,000 - $95,000 annually

Not eligible for tips, service charges, or discretionary bonuses.

Benefits

Comprehensive benefits include medical, dental, vision, paid time off, pet insurance, life and disability insurance, 401(k) with matching, and hotel discounts. Details vary by location and employment status.

Additional Information

HEI Hotels & Resorts is an equal opportunity employer. We encourage applicants from diverse backgrounds and military service. Background checks are conducted in accordance with local laws.