Executive Chef

BENCHMARK; United States; On-site; USD 120,000 - 150,000; Full time

Job summary

BENCHMARK is seeking an Executive Chef for The Mission Inn Hotel & Spa. This role involves leading all culinary operations, including menu development, quality assurance, and managing staff in a high-energy environment.

The ideal candidate will have extensive experience in luxury hotels or resorts, with a focus on creating seasonal menus and ensuring exceptional guest experiences. The compensation ranges between $120,000 and $150,000 annually.

Qualifications

• Minimum five (5) years of progressive culinary management experience.
• Minimum three (3) years as an Executive Chef in a luxury hotel, resort or multi‑outlet hospitality environment.
• Valid California Food Manager Certification (or ability to obtain upon hire).

Responsibilities

• Lead and oversee all culinary operations across multiple restaurants, banquets, and special events.
• Ensure compliance with all health department regulations and food safety requirements.
• Recruit, train, mentor and develop culinary staff.

Skills

Culinary management

Menu development

Food safety

Leadership

Communication

Education

Culinary degree or equivalent

Tools

Microsoft Office

Restaurant management systems

Job description

Position Summary

The Executive Chef is responsible for the strategic leadership and daily operation of all culinary functions at The Mission Inn Hotel & Spa. This role oversees food production for the hotel's award‑winning restaurants, catering and banquet operations, special events, room service, and seasonal culinary programs, while maintaining the highest standards of quality, guest satisfaction, food safety, and financial performance.

Essential Responsibilities

Culinary Leadership

• Lead and oversee all culinary operations across multiple restaurants, bars, banquets, catering, room service and special events.
• Develop innovative seasonal menus that reflect current culinary trends while honoring the hotel's historic character.
• Ensure consistent excellence in food quality, presentation, taste, and portion standards.
• Create and implement menus for weddings, conferences, holiday events, and large‑scale banquets.
• Partner with local farms, vendors and suppliers to source high‑quality seasonal ingredients.

Operations Management

• Direct day‑to‑day kitchen operations and coordinate production across all culinary outlets.
• Maintain food cost targets through effective purchasing, inventory management, recipe costing and waste reduction.
• Monitor labor expenses while ensuring appropriate staffing levels.
• Establish inventory procedures and maintain appropriate food and equipment stock levels.
• Ensure all kitchen equipment is properly maintained and operational.

Team Leadership

• Recruit, train, mentor and develop culinary staff.
• Foster a culture of teamwork, accountability, creativity and continuous improvement.
• Conduct performance evaluations and provide coaching and professional development.
• Ensure compliance with company policies and labor standards.
• Promote a positive and respectful work environment.

Financial Management

• Develop and manage annual culinary budgets.
• Monitor departmental financial performance and implement strategies to improve profitability.
• Analyze food costs, labor costs, purchasing trends and operational efficiencies.
• Collaborate with purchasing to secure the highest quality products at competitive pricing.

Quality & Compliance

• Maintain strict compliance with all health department regulations, sanitation standards and food safety requirements.
• Ensure compliance with HACCP principles and food handling procedures.
• Maintain exceptional cleanliness and organization throughout all kitchen facilities.
• Prepare for and successfully complete health inspections and internal audits.

Collaboration

• Work closely with Sales, Catering, Banquets, Marketing and Hotel Operations to execute exceptional guest experiences.
• Support culinary programming for festivals, wine dinners, holiday celebrations and promotional events.
• Interact with guests to ensure satisfaction and promptly resolve concerns.
• Represent the hotel within the local culinary community and industry organizations.

Qualifications

• Culinary degree or equivalent professional culinary training preferred.
• Minimum five (5) years of progressive culinary management experience.
• Minimum three (3) years as an Executive Chef in a luxury hotel, resort or multi‑outlet hospitality environment.
• Proven experience managing multiple restaurant concepts, banquet operations and high‑volume catering.
• Strong knowledge of menu development, food costing, purchasing, inventory control and budgeting.
• Excellent leadership, communication, coaching and organizational skills.
• Thorough understanding of food safety, sanitation regulations and health department requirements.
• Proficiency with Microsoft Office and restaurant management systems.
• Valid California Food Manager Certification (or ability to obtain upon hire).
• (Preferred) Luxury hotel or AAA Four or Five Diamond experience.
• (Preferred) Experience overseeing multiple restaurant concepts simultaneously.
• (Preferred) Strong banquet and wedding production experience.
• (Preferred) Wine, beverage and food pairing knowledge.
• (Preferred) Passion for seasonal, locally sourced cuisine and culinary innovation.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot kitchen environments.
• Flexibility to work evenings, weekends, holidays and extended hours as business demands.

Compensation

$120,000 – $150,000

Equal Opportunity Employer

Pyramid Global Hospitality is an equal opportunity employer and celebrates diversity. The company is committed to creating an inclusive environment for all employees.