Executive Chef

Hyatt Regency Westlake; Westlake Village (CA); On-site; USD 120,000 - 190,000; Full time

Benefits offered by this job

Medical benefits

Dental & Vision

401(k) with match

Employee discounts

Paid vacation

Job summary

Hyatt Regency Westlake is seeking an Executive Chef to lead the kitchen for all dining outlets, banquets, and in-room dining. You will drive culinary excellence, oversee daily operations, and build a team that delivers consistent quality.

This senior role requires proven leadership in luxury or premium hotel kitchens, strong menu development, food cost control, and the ability to execute high-volume events with guest satisfaction and profitability.

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.

Responsibilities

• 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.

Skills

Leadership

High-volume execution

Food cost control

Menu engineering

Staff development

Education

High school diploma or GED

2-year degree in Culinary Arts or Hospitality

Tools

MICROS POS

Oracle hospitality systems

BirchStreet

Excel

Job description

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.

Division Hyatt Westlake

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

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time

THE ROLE

This isn’t just running a kitchen, it’s owning a business.

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

Position Requirements

Successful completion of a background check is required prior to employment.

EOE Statement

EOE Statement HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.