Executive Chef: Lead High-Volume Luxury Kitchens

Hyatt Regency Westlake; Westlake Village (CA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical, dental, and vision

Company-paid disability & life

Employee Assistance Program

401(k) with match

Employee discounts

Paid vacation & sick time

Job summary

Hyatt Regency Westlake is seeking an Executive Chef to lead the culinary operation across all outlets, banquets, catering, activations, and in-room dining. You will set the tone for the F&B program, own kitchen performance, and drive guest satisfaction and profitability.

The role requires 8+ years in professional kitchens, proven leadership at Exec Sous/Executive Chef level, and strong banquet/multi-outlet experience. A luxury hotel background is strongly preferred.

Qualifications

• 8+ years in professional kitchens
• Proven leadership at Exec Sous or Executive Chef level
• Hotel or high-end hospitality experience preferred
• Strong banquet and multi-outlet experience

Responsibilities

• Lead, hire, and develop a strong culinary team capable of scale
• Own daily kitchen operations: prep, execution, consistency, presentation
• Build and evolve menus that are seasonal and guest-driven
• Partner with Ops, F&B, and Sales for standout events and banquets
• Manage food cost, labor, and purchasing with discipline
• Oversee inventory, vendors, and product quality
• Ensure safety, cleanliness, and regulatory compliance
• Drive efficiency while maintaining quality
• Deliver guest satisfaction, team performance, and profitability

Skills

Strong culinary fundamentals

Executive Chef leadership

High-volume execution

Food cost & labor management

Clear, direct communicator

Team development & mentorship

Operational discipline

Education

High school diploma or GED

2-year degree in Culinary Arts or Hospitality Management

Tools

MICROS POS

Oracle Hospitality Systems

BirchStreet

Excel

Paychex

Job description

Hyatt Regency Westlake is seeking an Executive Chef to lead the culinary operation across all outlets, banquets, catering, activations, and in-room dining. You will set the tone for the F&B program, own kitchen performance, and drive guest satisfaction and profitability.

The role requires 8+ years in professional kitchens, proven leadership at Exec Sous/Executive Chef level, and strong banquet/multi-outlet experience. A luxury hotel background is strongly preferred.