Executive Chef

Park Hyatt Los Cabos at Cabo del Sol; Westlake Village (CA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) with match

Disability & life insurance

Employee Assistance Program

HSA available

Job summary

The Standard in Mexico City is seeking an Executive Chef to lead a high-end culinary program. You will steer the kitchen, craft menus, and drive guest satisfaction across outlets, banquets, and in-room dining, while managing costs and keeping operations compliant.

Ideal candidates have 8+ years in professional kitchens, executive leadership experience in luxury settings, and strong banquet/multi-outlet background. This is a senior, hands-on leadership role.

Qualifications

• Senior-level culinary leadership with luxury or premium hotel experience preferred.
• First-time Executive Chef candidates will not be considered.
• Experience in high-end hospitality environments is strongly preferred.

Responsibilities

• Lead, hire, and develop a strong culinary team at scale.
• Own daily kitchen operations: prep, execution, and presentation.
• Build menus that are relevant, seasonal, and guest-driven.
• Partner with Ops, F&B, and Sales to deliver standout events and banquets.
• Manage food cost, labor, and purchasing with discipline.
• Maintain inventory, vendors, and product quality; ensure safety and compliance.
• Drive efficiency while upholding quality; deliver guest satisfaction and profitability.

Skills

High volume kitchen

Executive Chef

Team leadership

Menu engineering

Food cost control

Strong communication

Operational discipline

Education

High school diploma or GED

2-year Culinary Arts or Hospitality Management degree

Tools

MICROS POS

Oracle hospitality systems

BirchStreet

Microsoft Excel

Paychex

Job description

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As Executive Chef, you lead the kitchen and set the tone for the entire F&B program. This role is about delivering great food, running a sharp operation, and building a team that performs at a high level every day.

You own the experience for all outlet restaurants, banquets, catering, activations, and in-room dining. It’s a balance of creativity and discipline: strong menus, clean execution, and consistent results.

You’re hands‑on when it matters, strategic where it counts, and accountable for both guest experience and financial performance.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Lead, hire, and develop a strong culinary team that can execute at scale
• Own daily kitchen operations: prep, execution, consistency, and presentation
• Build and evolve menus that are relevant, seasonal, and guest‑driven
• Partner with Ops, F&B, and Sales to deliver standout events and banquets
• Manage food cost, labor, and purchasing with discipline
• Stay on top of inventory, vendors, and product quality
• Keep kitchens clean, safe, and fully compliant—no shortcuts
• Drive efficiency without sacrificing quality
• Delivery of results: guest satisfaction, team performance, and profitability
• Other duties as assigned

WHAT GOOD LOOKS LIKE

• Clean, consistent food that looks right and eats well every time
• A team that’s trained, engaged, and accountable
• Kitchens that run organized, efficient, and calm under pressure
• Menus that sell and make sense financially
• Strong execution across both a la carte and high‑volume banquet business
• No surprises—costs, staffing, and ops are controlled

KEY STRENGTHS

• Strong culinary fundamentals and high‑volume execution
• Solid business acumen (food cost, labor, forecasting, menu engineering)
• Clear, direct communicator who sets the standard and holds the line
• Organized, detail‑oriented, and solution‑driven
• Builds teams, develops talent, and leads from the front
• Balances creativity with operational reality

CULINARY FOUNDATIONS & PROFESSIONAL EXPERIENCE

This is a senior‑level culinary leadership role, ideal for those with a proven track record of excellence in high‑end hospitality environments. First‑time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred.

Additional Required Qualifications:

• 8+ years in professional kitchens
• Proven leadership at the Exec Sous or Executive Chef level
• Hotel or high‑end hospitality experience preferred
• Strong banquet and multi‑outlet experience

Preferred Education & Experience:

• High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or
• 2‑year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience.

Certifications Required:

• Food safety certification (ServSafe or equivalent)
• Comfortable with systems (POS, purchasing, inventory, scheduling tools)

Academic background & Culinary Development:

• Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus
• Proficient in industry‑standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control
• Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level
• Familiarity with payroll and labor platforms such as Paychex
• Medical, dental, and vision (HSA available)
• Company‑paid disability & life insurance
• Employee Assistance Program
• 401(k) with match

THE ROLE

The ROLE
You drive the food, the team, and the results.

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