Executive Chef - Luxury Resort Kitchen Leader

Noble House Hotels & Resorts; San Diego (CA); On-site; USD 110,000 - 118,000; Full time

Benefits offered by this job

Health Benefits Package

401k matching after 1 year

Meal provided every shift

Cell Phone Allowance

Dry Cleaning

30% Bonus Potential

Travel discounts (Noble House)

Paid holidays / Vacation time

On Demand Pay

Nationwide discount program

Job summary

Kona Kai San Diego Resort is seeking an Executive Chef to lead culinary operations on Shelter Island. You will oversee the daily kitchen with your Sous and Banquet Chefs, drive menu development, and collaborate with Noble House's F&B team to deliver exceptional guest experiences.

You will train and manage a team of 13 line cooks, 7 stewards and 1 purchaser, optimize costs and inventories, and uphold top sanitation standards across restaurant and banquet services.

Qualifications

• Experience in a similar size hotel, and kitchen.
• Organized and computer-literate.
• Experience in luxury, independent hotels, resorts and restaurants.

Responsibilities

• Develop and prepare menus balancing creativity and guest requests for restaurant and banquet operations.
• Cook and supervise cooking of items requiring skillful preparation.
• Schedule and coordinate kitchen staff to meet budgeted labor costs.
• Maintain high standards of sanitation, cleanliness and safety.
• Establish controls to minimize food and supply waste.
• Prepare budget data and monitor annual food, labor and other costs.

Skills

Culinary leadership

People management

Menu development

Budgeting & cost control

Team training & development

Luxury hotel experience

Organized & computer-literate

Job description

Kona Kai San Diego Resort is seeking an Executive Chef to lead culinary operations on Shelter Island. You will oversee the daily kitchen with your Sous and Banquet Chefs, drive menu development, and collaborate with Noble House's F&B team to deliver exceptional guest experiences.

You will train and manage a team of 13 line cooks, 7 stewards and 1 purchaser, optimize costs and inventories, and uphold top sanitation standards across restaurant and banquet services.