Executive Chef: Luxury Resort Kitchen Leader

Davidson Hospitality Group; Monterey (CA); On-site; USD 130,000 - 150,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

24/7 Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Davidson Hospitality Group is hiring an Executive Chef for Hyatt Regency Monterey, California. Lead culinary operations, craft innovative menus, and ensure top-tier dining experiences across outlets and banquets. Oversee budgets, cost controls, and vendor relations while mentoring a diverse culinary team in a luxury resort setting.

The role requires a culinary degree and 10+ years of leadership in high-volume hotels, with a track record of excellence in menu development and financial management.

Qualifications

• Minimum of 10 years of progressive culinary leadership experience.
• At least 5 years as Executive Chef or Executive Sous Chef in a similar high-volume hotel property.
• Experience managing multiple outlets and宴 high-volume banquet operations.
• Strong knowledge of international cuisines and luxury dining trends.
• Proven success in menu development and financial management.

Responsibilities

• Develop innovative menus and ensure exceptional food quality and presentation.
• Direct all kitchen operations and maintain standardized recipes and portion controls.
• Monitor productivity, workflow, and operational efficiency.
• Recruit, mentor, and develop culinary professionals; foster excellence and accountability.
• Develop and manage departmental budgets; control food and labor costs.

Skills

Culinary leadership

Menu development

Food costing

Financial management

Staff mentoring

Education

Culinary degree

Job description

Davidson Hospitality Group is hiring an Executive Chef for Hyatt Regency Monterey, California. Lead culinary operations, craft innovative menus, and ensure top-tier dining experiences across outlets and banquets. Oversee budgets, cost controls, and vendor relations while mentoring a diverse culinary team in a luxury resort setting.

The role requires a culinary degree and 10+ years of leadership in high-volume hotels, with a track record of excellence in menu development and financial management.