Executive Chef – Lead Bold Cuisine, Daily Pay Available

Evolution Hospitality; Carmel-by-the-Sea (CA); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Daily Pay!

Medical, Dental, Vision Coverage

Short-Term & Long-Term Disability

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Evolution Hospitality, Carmel-by-the-Sea, CA, seeks an Executive Chef to lead culinary operations across Café, Room Service, and Banquets. You will drive food quality, develop menu concepts, and manage a high-performing team in a luxury setting.

The role requires strong leadership, budget oversight, and a passion for hospitality excellence, with certifications and experience in dining operations and safety standards.

Qualifications

• Two-year degree with 3+ years related experience or four-year degree with 1+ year preferred.
• Five years progressive hotel-related experience with supervisory duties.
• Ability to handle high-pressure situations; must meet food safety and first aid certifications.

Responsibilities

• Supervise and assist in food preparation to ensure quality and presentation across outlets.
• Lead and coach kitchen staff to maintain efficiency and standards.
• Manage food costs and budgets to optimize profitability.
• Maintain kitchen sanitation and safety in compliance with regulations.
• Communicate clearly with team and guests to resolve issues.

Skills

Food prep supervision

Team leadership

Cost management

Sanitation & safety

Communication

Education

Two-year degree with related experience

Five years hotel experience with supervisory duties

Job description

Evolution Hospitality, Carmel-by-the-Sea, CA, seeks an Executive Chef to lead culinary operations across Café, Room Service, and Banquets. You will drive food quality, develop menu concepts, and manage a high-performing team in a luxury setting.

The role requires strong leadership, budget oversight, and a passion for hospitality excellence, with certifications and experience in dining operations and safety standards.