Executive Chef - Luxury Hotel Kitchen Leader

Waterfrontresort; Huntington Beach (CA); On-site; USD 89,000 - 95,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Aflac supplemental insurance

Pet Insurance

Go Hilton team member travel program

401(k) or Roth 401(k) Retirement Plan

Paid Holidays

Vacation accrual

Complimentary meals

Complimentary parking

Wellness activities

Job summary

The Waterfront Beach Resort, a Hilton Hotel in Huntington Beach, CA, is seeking an experienced Kitchen Manager to lead culinary operations for our full‑service resort. You will oversee menu execution, cost control, staff supervision, and adherence to safety and quality standards.

Ideal candidates have at least 5 years in hospitality with supervisory experience, a background in Mexican/Latinx cuisine preferred, and a proven ability to train and mentor kitchen teams in a high‑volume environment.

Qualifications

• At least 5 years experience in related field required.
• At least 5 years experience in hospitality field preferred.
• At least two years in direct supervision.
• Mexican / Latin culinary experience, preferred.

Responsibilities

• Visually inspects, selects and uses only the freshest ingredients for menu items and ensures quality.
• Overseeing food preparation and cooking techniques and managing costs and waste.
• Hires, trains, mentors and supervises kitchen staff and manages schedules.
• Monitors receiving, storage and rotation to meet health regulations.
• Assigns duties under supervision of Sous Chef for efficient operation.
• Writes and updates menu specifications, recipes and production forecasts.

Skills

5+ years hospitality experience

Supervisory experience

Kitchen leadership

Cost control

Food safety & HACCP

Job description

The Waterfront Beach Resort, a Hilton Hotel in Huntington Beach, CA, is seeking an experienced Kitchen Manager to lead culinary operations for our full‑service resort. You will oversee menu execution, cost control, staff supervision, and adherence to safety and quality standards.

Ideal candidates have at least 5 years in hospitality with supervisory experience, a background in Mexican/Latinx cuisine preferred, and a proven ability to train and mentor kitchen teams in a high‑volume environment.