Executive Chef — Sustainable, Creative Kitchen Leader

BOKA Restaurant Group; Sunnyvale (CA); On-site; USD 126,000 - 154,000; Full time

Benefits offered by this job

Relocation assistance

Job summary

Starwood Hotels in Sunnyvale, CA is seeking a seasoned Executive Chef who thrives in a mission-driven environment, champions culinary innovation, and leads with a proven track record of inspiring teams to deliver unforgettable dishes.

Relocation assistance is available for qualified candidates. You will oversee culinary operations, collaborate with hotel leadership, manage budgets, develop menus anchored in sustainability, and mentor a diverse kitchen staff to maintain the highest standards.

Qualifications

• High school or vocational coursework in kitchen basics (preferred).
• Culinary school degree preferred.
• 2+ years as Chef De Cuisine/Executive Chef.

Responsibilities

• OverseeStewards, Prep Cooks, Pastry Chef, Pastry Team, Line Cooks, Sous Chefs.
• Uphold and maintain culinary standards and service quality as directed.
• Collaborate with hotel management to ensure seamless restaurant operations.
• Source high-quality ingredients from trusted suppliers and farmers per standards.
• Maintain strict food safety, portion control, and cost management.
• Lead training and development of kitchen staff and conduct regular feedback.
• Prepare and validate recipes and menus for cost and quality alignment.

Skills

Sanitation knowledge

Food preparation skills

Team leadership

Food quality control

Sustainability practices

Kitchen safety

Education

Culinary school degree

High school diploma or equivalent

Tools

Excel

Word

Outlook

Job description

Starwood Hotels in Sunnyvale, CA is seeking a seasoned Executive Chef who thrives in a mission-driven environment, champions culinary innovation, and leads with a proven track record of inspiring teams to deliver unforgettable dishes.

Relocation assistance is available for qualified candidates. You will oversee culinary operations, collaborate with hotel leadership, manage budgets, develop menus anchored in sustainability, and mentor a diverse kitchen staff to maintain the highest standards.