Executive Chef — Lead Culinary Innovation & ROI

Sheraton; San Diego (CA); On-site; USD 175,000 - 185,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Retirement plan

Dental insurance

Vision insurance

Life insurance

Employee discount

Employee assistance program

Food provided

Job summary

The Sheraton San Diego Resort is seeking an Executive Chef to lead the hotel's culinary operations, drive performance and guest satisfaction, and maximize financial results. This role requires strategic direction, hands-on leadership, and cross-functional collaboration with brand and ownership teams.

The Executive Chef will manage menus, training, and daily operations onsite, ensuring quality, safety, and cost controls while delivering exceptional guest experiences.

Qualifications

• Proven experience leading large-scale hotel or resort operations.
• Proven experience leading high performing teams and operations.
• Extensive financial literacy and experience managing operational financials.
• Must have Food Handler Certification as required by the California Health and Safety Code.

Responsibilities

• Inspires and builds a strong culinary culture, running pre-shift meetings and ensuring team cohesion.
• Creates menus and food presentations.
• Develops results-oriented associates through training, evaluation, motivation, coaching and counseling in accordance with brand standards.
• Leads the culinary effort to achieve and exceed guest service standards by constantly seeking opportunities to improve products and services.
• Produces methods of production of culinary items for a la carte and banquet functions.
• Creates menus to enhance quality, consistency and concept.
• Monitors food outlets and food displays for creativity, quality cleanliness and food safety.
• Oversees all outlets and banquet food display merchandising including prop use and buffet decoration.
• Responsible for the financial performance of the department.
• Prepares and controls the hotel budget for the department.
• Monitors departmental, payroll and supply expenses in accordance with budgetary goals.
• Maintains efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• Facilitates departmental training modules; continually monitors, evaluates, and revises training content to reflect changes in the process; addresses the needs identified by associates.
• Informs and/or updates the executives, peers and subordinates on relevant information in a timely manner.

Skills

Leadership

Financial management

Cost control

Menu development

Staff coaching

Job description

The Sheraton San Diego Resort is seeking an Executive Chef to lead the hotel's culinary operations, drive performance and guest satisfaction, and maximize financial results. This role requires strategic direction, hands-on leadership, and cross-functional collaboration with brand and ownership teams.

The Executive Chef will manage menus, training, and daily operations onsite, ensuring quality, safety, and cost controls while delivering exceptional guest experiences.