Executive Chef — Luxury Hotel Kitchen Leader

Bahia Resort Hotel; San Diego (CA); On-site; USD 120,000 - 135,000; Full time

Benefits offered by this job

Discounted Hotel Rooms for you, family

Free Employee Parking and/or discounts

Free Meals & Refreshments during works

Career advancement opportunities!

Health (including SIMNSA), Dental, Vis

401k with match, life insurance, sick,

Discounts on cell phone bills, shoes,

gym memberships, and more!

Job summary

The Bahia Resort Hotel in San Diego is seeking an Executive Chef to lead and direct all kitchen operations, ensuring top-quality food and profitable service across outlets and banquets. You will recruit, train, and develop kitchen staff, manage budgets, control costs, and drive menu development in collaboration with F&B leadership.

The ideal candidate has a culinary degree or BA, 5+ years in hotel cooking leadership, and the ability to maintain high standards while guiding a diverse team.

Qualifications

• Bachelor’s degree (B.A.) from a four-year college or university or a culinary degree.
• At least 5 years of relevant experience and/or training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in a hotel, or similar business entity preferred.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS Certification required.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.

Responsibilities

• Manage and supervise all aspects of culinary operations, including meal production for the hotel, maintaining high standards of food quality and presentation.
• Ensures the kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards.
• Control food costs and manage food inventory and purchasing through coordination with the purchasing agent, requisitioning and production control based on house count and banquets, and consistent utilization of food surplus.
• Optimize team member performance and productivity, implementing and upholding policies and procedures.
• Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent.
• Prepares employee schedules in accordance with business levels and to keep accurate control of payroll.
• Carries out all administrative functions related employee evaluations, record keeping and ensuring regular and predictable attendance for scheduled shifts.
• Develops and reviews budget while controlling costs and driving overall profitability.
• Creates and develops recipes, special dishes, and menus.
• Participates with the director of food and beverage in the development of exciting and attractive restaurant and banquet menus.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and menu recency.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Sets up and continuously evaluate a control system to ensure the quality and consistency of the product.
• Supervises cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production.
• Collaborates with the Executive Steward to supervise the stewarding department and ensure its compliance with hotel standards and the Health Department's cleanliness and sanitation regulations.
• Observes methods of food preparation and cooking, portion sizes, and garnishing to ensure food is prepared in the prescribed manner.
• Meets with catering personnel to review daily functions, and to oversee banquet food production and presentation.
• Performs additional duties and responsibilities as directed by the leadership team.

Education

Bachelor’s degree (B.A.) from a four-year college or university or a culinary degree

Job description

The Bahia Resort Hotel in San Diego is seeking an Executive Chef to lead and direct all kitchen operations, ensuring top-quality food and profitable service across outlets and banquets. You will recruit, train, and develop kitchen staff, manage budgets, control costs, and drive menu development in collaboration with F&B leadership.

The ideal candidate has a culinary degree or BA, 5+ years in hotel cooking leadership, and the ability to maintain high standards while guiding a diverse team.