Executive Chef — Boutique Luxury Dining, Palm Desert

Hotel Paseo; Palm Desert (CA); On-site; USD 108,000 - 132,000; Full time

Benefits offered by this job

Free meals

Employee discounts

401k with company match

Paid time off

Medical/dental/vision after 30 days

Job summary

HOTEL PASEO in Palm Desert, CA, seeks an Executive Chef to lead culinary operations across all outlets and banquets, ensuring brand standards and high-quality guest experiences. You will manage budgeting, labor, inventory, and cost controls while recruiting, training, and supervising kitchen staff.

The role requires 5+ years as an Executive Chef in high-volume settings, strong leadership, and ability to design menus with trends and events. Flexibility for varied shifts is essential.

Qualifications

• 5+ years as Executive Chef in high-volume settings.
• Proven leadership and team development.
• Strong communication with cross-department collaboration.
• Thrive under fast-paced environments while maintaining quality.
• Solid knowledge of food costs, inventory, and menus.

Responsibilities

• Oversee culinary operations across all outlets and banquets.
• Manage budgeting, labor, inventory, and cost controls.
• Hire, train, schedule, and supervise kitchen staff.
• Design and evolve menus based on trends and events.
• Listen to feedback and drive improvements and teamwork.
• Monitor quality, workflow, and staff performance.
• Audit inventory and enforce health/safety standards.
• Build strong vendor relationships for consistent quality.
• Stay current on culinary trends by dining out.
• Collaborate with leadership on guest experience and ops.

Skills

ExecutiveChef experience

Leadership

Communication

High-pressure service

Budgeting & cost control

Kitchen operations

Computer systems (inventory/menu)</n>

Physical stamina

Scheduling & staffing

Education

Formal culinary training

Job description

HOTEL PASEO in Palm Desert, CA, seeks an Executive Chef to lead culinary operations across all outlets and banquets, ensuring brand standards and high-quality guest experiences. You will manage budgeting, labor, inventory, and cost controls while recruiting, training, and supervising kitchen staff.

The role requires 5+ years as an Executive Chef in high-volume settings, strong leadership, and ability to design menus with trends and events. Flexibility for varied shifts is essential.