Executive Chef

Hyatt Hotels Corporation; Westlake Village (CA); Hybrid; USD 120,000 - 180,000; Full time

Job summary

Park Hyatt Los Cabos at Cabo del Sol is seeking an Executive Chef to lead the kitchen, drive the F&B program, and deliver exceptional guest experiences while managing financial performance.

You will own all outlets, banquets, catering, and in-room dining, building a high-performing team and ensuring top-tier quality, cost control, and compliance across the operation.

Qualifications

• 8+ years in professional kitchens
• Proven leadership at Exec Sous or Executive Chef level
• Hotel or high-end hospitality experience preferred
• Strong banquet and multi-outlet experience
• First-time Executive Chefs will not be considered
• Experience in luxury or premium hotel kitchens is strongly preferred
• Food safety certification (ServSafe or equivalent)
• Familiar with hospitality software and cost controls

Responsibilities

• Lead, hire, and develop a strong culinary team
• Own daily kitchen operations: prep, execution, consistency, and presentation
• Build and evolve menus that are relevant, seasonal, guest-driven
• Partner with Ops, F&B, and Sales for standout events and banquets
• Manage food cost, labor, and purchasing with discipline
• Oversee inventory, vendors, and product quality
• Ensure kitchens are clean, safe, and compliant
• Drive efficiency while maintaining quality
• Deliver guest satisfaction, team performance, and profitability
• Perform other duties as assigned

Skills

Culinary fundamentals

High-volume execution

Team leadership

Communication

Organizational skills

Creativity with operations

Education

High school diploma or GED

2-year culinary or hospitality degree

Tools

MICROS POS

Oracle hospitality systems

BirchStreet

Microsoft Office (Excel/Outlook/Word)

Paychex payroll/labor

Job description

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

This isn’t just running a kitchen, it’s owning a business.
You drive the food, the team, and the results.

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

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