Executive Chef: Lead High-Volume Hotel Kitchens

Padre Hotel; Bakersfield (CA); On-site; USD 80,000 - 95,000; Full time

Job summary

Padre Hotel seeks an Executive Chef to lead all back-of-house culinary operations, uphold food quality and sanitation, and collaborate across departments in a fast-paced hospitality setting.

The role requires hands-on leadership, strong organizational skills, and a track record of managing high-volume kitchens in a hotel environment. Competitive wages, growth opportunities, and a dynamic team await.

Qualifications

• High School graduate or equivalent.
• Minimum 5+ years of combined education and/or high-volume kitchen-related work in a management role.
• Flexible availability including days, evenings, weekends, and holidays.

Responsibilities

• Lead BOH culinary staff including Chefs and Line Cooks, providing coaching and development.
• Oversee daily kitchen operations, sanitation, and adherence to hotel standards.
• Ensure food quality, proper portioning, garnishing, and consistent execution across outlets.
• Assist with inventory, ordering, vendor coordination, and cost control.

Skills

BOH Leadership

Staff Coaching

Sanitation Standards

Operational Planning

Food Quality Oversight

Team Collaboration

Education

High School diploma or equivalent

5+ years in high-volume kitchen management

Tools

ServSafe

Job description

Padre Hotel seeks an Executive Chef to lead all back-of-house culinary operations, uphold food quality and sanitation, and collaborate across departments in a fast-paced hospitality setting.

The role requires hands-on leadership, strong organizational skills, and a track record of managing high-volume kitchens in a hotel environment. Competitive wages, growth opportunities, and a dynamic team await.