Executive Chef: Lead Culinary Vision & Kitchen Ops

Crescent Hotels & Resorts; Santa Monica (CA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Highly competitive wages

Benefits plan for you & family

401K matching program

Discounts with Crescent properties

Parking and/or Commuter Benefit

Dry Cleaning

Job summary

Crescent Hotels & Resorts in Santa Monica seeks an experienced kitchen leader to manage the culinary team and ensure high quality menu items.

You will supervise staff, control food and labor costs, develop menus, coordinate purchasing, and uphold health and safety standards across all kitchen operations at the hotel. You will also review banquet orders, train new hires, and drive exceptional guest satisfaction through consistent prep and plating.

Qualifications

• Experience managing kitchen staff and ensuring quality preparation.
• Ability to control food and labor costs.
• Knowledge of inventory, requisition, and receiving procedures.
• Ability to develop menus and test recipes.
• Excellent communication and leadership skills.

Responsibilities

• Manage kitchen and kitchen staff.
• Ensure quality preparation of all menu items.
• Coordinate purchasing of all food and develop menus.
• Maintain knowledge of policies and procedures.
• Interview, hire, train, evaluate, and discipline staff.
• Plan daily priorities and assign tasks.
• Review menu specials and provide feedback.
• Review banquet event orders and note changes.
• Ensure proper storage and handling of all food items.
• Maintain inventory and liaise with Purchasing.
• Schedule and payroll responsibilities.
• Ensure attendance and on-time staff.
• Develop new menu items and test recipes.
• Oversee training of new hires.
• Health/safety and sanitation compliance.
• Assist Catering with special menus.
• Monitor guest satisfaction.

Skills

Kitchen management

Menu development

Food cost control

Staff training

Leadership

Communication

Job description

Crescent Hotels & Resorts in Santa Monica seeks an experienced kitchen leader to manage the culinary team and ensure high quality menu items.

You will supervise staff, control food and labor costs, develop menus, coordinate purchasing, and uphold health and safety standards across all kitchen operations at the hotel. You will also review banquet orders, train new hires, and drive exceptional guest satisfaction through consistent prep and plating.