Executive Chef — Lead Luxury Dining & Banquets

Hyatt Hotels Corporation; Westlake Village (CA); On-site; USD 120,000 - 160,000; Full time

Benefits offered by this job

Medical, dental, and vision (HSA)

Company-paid disability & life

Employee Assistance Program

401(k) with match

Job summary

Hyatt Hotels Corporation is seeking an Executive Chef to lead a high-end kitchen operation, across outlets, banquets, catering, and in-room dining. You will own the guest experience, financial performance, and a team capable of delivering exceptional food at scale.

The role emphasizes strong menus, cost discipline, safety, and staffing, with accountability for guest satisfaction and profits in a luxury hospitality setting.

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 that can execute at scale
• Own daily kitchen operations: prep, execution, consistency, and presentation
• Build and evolve menus that are relevant, seasonal, and guest-driven
• Partner with Ops, F&B, and Sales to deliver standout events and banquets
• Manage food cost, labor, and purchasing with discipline
• Stay on top of inventory, vendors, and product quality
• Drive efficiency without sacrificing quality
• Delivery of results: guest satisfaction, team performance, and profitability

Skills

Culinary leadership

Executive-level leadership

High-volume operations

Budgeting & forecasting

Education

2-year degree in Culinary Arts / Hospitality Management

High school diploma or GED + 6 years leadership

Tools

MICROS POS

Oracle Hospitality

BirchStreet

Microsoft Excel

Job description

Hyatt Hotels Corporation is seeking an Executive Chef to lead a high-end kitchen operation, across outlets, banquets, catering, and in-room dining. You will own the guest experience, financial performance, and a team capable of delivering exceptional food at scale.

The role emphasizes strong menus, cost discipline, safety, and staffing, with accountability for guest satisfaction and profits in a luxury hospitality setting.