Executive Chef - Hotel Californian

Thehotelcalifornian; Santa Barbara (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

A luxury hotel in California is seeking an Executive Chef to lead culinary operations and define the culinary vision. Responsibilities include overseeing restaurants and events, managing P&L, and ensuring exceptional guest experiences. Ideal candidates have 7-10+ years of culinary leadership experience in luxury settings. Join a team where innovation and hospitality excellence thrive within a premier environment.

Qualifications

• 7–10+ years of progressive culinary leadership experience.
• 3–5 years as an Executive Chef or Senior Sous Chef in a luxury environment.
• Proven experience managing multi-outlet hotel operations.

Responsibilities

• Define and execute the overall culinary vision.
• Oversee all culinary operations including restaurants and banquets.
• Ensure full compliance with health and safety regulations.

Skills

Leadership

Financial Acumen

Multi-Outlet Operations

Culinary Innovation

Education

Food Safety Certification

Job description

Position Overview

Located in the heart of Hotel Californian, this Forbes-level luxury destination blends Spanish Colonial Revival architecture with modern sophistication, offering a highly curated guest experience across dining, events, and resort amenities.

We are seeking a visionary and operationally disciplined Executive Chef to lead all culinary operations across the property. This role is responsible for setting the culinary direction, driving innovation, and ensuring exceptional execution across all outlets, including signature restaurants, banquets, in-room dining, and special events.

The Executive Chef will serve as a strategic business partner to property leadership, fostering a culture of excellence while delivering elevated, guest‑centric culinary experiences aligned with the Hotel Californian brand and Foley Hospitality Group standards.

Key Responsibilities

Culinary Vision & Brand Leadership

• Define and execute the overall culinary vision for Hotel Californian, ensuring alignment with luxury brand standards
• Lead menu development across all outlets with a focus on seasonality, local sourcing, and elevated presentation
• Create distinctive, memorable dining experiences that enhance the hotel’s positioning as a premier culinary destination
• Partner with Food & Beverage and Marketing teams on concept evolution, activations, and programming

Multi-Outlet Operations & Execution

• Oversee all culinary operations, including restaurants, banquets, catering, in-room dining, and pool/service outlets
• Ensure consistency, quality, and execution across all service periods and touchpoints
• Establish and enforce culinary standards, recipes, and plating guidelines
• Drive operational excellence in prep, production, and service flow

Financial Performance & Business Strategy

• Own and manage kitchen P&L performance, including food cost, labor cost, and profitability
• Develop budgets, forecasts, and cost‑control strategies aligned with business objectives
• Optimize purchasing, vendor relationships, and inventory management
• Identify revenue opportunities through menu engineering, events, and strategic programming

Leadership & Team Development

• Build, lead, and inspire a high‑performing culinary leadership team across all outlets
• Develop Sous Chefs and kitchen leaders through mentorship, coaching, and succession planning
• Foster a culture of accountability, professionalism, and continuous improvement
• Partner with People & Culture on recruiting, performance management, and team engagement

Guest Experience & Collaboration

• Champion a guest‑first mindset, ensuring all culinary offerings exceed expectations
• Collaborate closely with front‑of‑house leadership to deliver seamless, luxury‑level service
• Engage with VIP guests, ownership, and stakeholders as needed
• Respond proactively to guest feedback and continuously elevate the dining experience

Compliance, Safety & Standards

• Ensure full compliance with all California health, safety, and sanitation regulations
• Maintain strict adherence to food safety standards and kitchen cleanliness
• Uphold company policies and procedures across all culinary operations

Qualifications

• 7–10+ years of progressive culinary leadership experience, with at least 3–5 years as an Executive Chef or Senior Sous Chef in a luxury hotel or high‑end multi‑outlet environment
• Proven experience managing multi‑outlet hotel operations (restaurants, banquets, IRD)
• Strong foundation in seasonal, ingredient‑driven cuisine with a refined culinary perspective
• Demonstrated success managing P&L, food cost, and labor controls
• Exceptional leadership, communication, and organizational skills
• Experience in luxury, Forbes‑level, or Michelin‑influenced environments strongly preferred
• Food Safety Certification required

Core Competencies

• Strategic Leadership & Vision
• Culinary Innovation & Excellence
• Financial Acumen
• Multi‑Unit Operational Expertise
• Talent Development & Culture Building
• Guest Experience Focus

Physical Requirements

• Ability to stand for extended periods and work in a high‑demand kitchen environment
• Ability to lift up to 50 pounds
• Availability to work evenings, weekends, holidays, and peak business periods

Why Join Hotel Californian | Foley Hospitality Group

At Foley Hospitality Group, we believe exceptional experiences begin with exceptional people. The Executive Chef at Hotel Californian has the unique opportunity to shape the culinary identity of one of California’s most distinctive luxury properties—where innovation, craftsmanship, and hospitality come together at the highest level.