Executive Chef, Valley Goat

Starwood Hotels; Sunnyvale (CA); On-site; USD 108,000 - 132,000; Full time

Job summary

Starwood Hotels in Sunnyvale seeks an seasoned Executive Chef to drive culinary innovation and lead a diverse kitchen team in delivering locally sourced, unforgettable dishes.

You will supervise operations, partner with hotel management and suppliers, uphold rigorous standards, and mentor staff while sustaining financial efficiency and sustainability goals.

Qualifications

• Experience as Chef De Cuisine is preferred.
• Two years of experience as a Chef De Cuisine are required.
• Culinary education preferred but not required.

Responsibilities

• Uphold culinary standards and service quality.
• Collaborate with hotel management for seamless operations.
• Source ingredients from vendors and farms following standards.
• Ensure dishes are prepared and presented as specified by Chef Stephanie Izard.
• Monitor kitchen performance and safety practices.
• Oversee inventory and procurement for efficiency.
• Train and lead the culinary team to execute standards.

Skills

Sanitation knowledge

Food handling techniques

Fish & meat handling

Sauce & stock making

Sustainability & waste diversion

High-paced environment

Team collaboration

Personal hygiene

Education

Culinary school degree

High school or vocational kitchen basics

Tools

Excel

Word

Outlook

Job description

Grow with us! Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. We hire thoughtful, inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. Our kitchen is filled with organic produce and run by a culinary team that thrives on perfection, creativity, simplicity, and sustainability. We’re currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven, effective leader with the talent and desire to imagine unique, locally‑sourced, unforgettable dishes.

Supervisory Responsibilities

• Oversight of Stewards, Prep Cooks, Pastry Chef, Pastry Team, Line Cooks, Sous Chefs

Duties / Responsibilities

• Uphold and maintain culinary standards and service quality set by Chef Stephanie Izard
• Collaborate daily with Chef Stephanie Izard and hotel management to ensure seamless restaurant operations
• Develop and maintain strong relationships with vendors and farmers to source and secure the highest quality ingredients, following Chef Stephanie’s curated standards
• Ensure all dishes are prepared and presented exactly as provided by Chef Stephanie Izard
• Monitor kitchen performance, ensuring consistency in food preparation, presentation, and safety practices
• Oversee inventory management and procurement, ensuring efficient use of the best available products
• Communicate a clear vision to the culinary team and provide training to fully execute to specification
• Conduct recipe and menu food costing to ensure financial efficiency while maintaining the highest quality standards
• Continue education of service staff on all menus, including highlights, talking points, allergens, possible modifications, notable product sources, etc.
• Communicate with restaurant guests and clients in a friendly, professional manner
• Oversee ordering and inventory of food, equipment and supplies relevant to daily operations
• Guide, train and develop team members in an inclusive, respectful environment
• Lead daily rallies with both front & back of the house
• Write team member schedules based on business levels, type of guest (transient vs group) and business needs
• Analyze financial reports at month’s end, specific to food and labor cost
• Properly train and lead the team on waste diversion practices
• Meet sustainability standards and goals for the venue (sourcing of ingredients, waste diversion, zero‑waste dishes)
• Help plan and execute one pay‑it‑forward event per year
• Perform other related duties as assigned

Required Skills / Abilities

• Extensive knowledge of sanitation and regulations for workplace safety
• Extensive knowledge of food handling techniques, preparation and cooking procedures
• Extensive knowledge of fish & meat handling, cleaning and portioning
• Extensive knowledge of sauce and stock making (e.g., Hollandaise, broths)
• Advanced sustainability & waste diversion knowledge
• Technical knowledge of Excel, Word, Outlook and other necessary platforms
• Ability to work quickly and efficiently in a high‑paced, stressful environment
• Ability to oversee food quality and consistency on all prepped items
• Ability to work well as part of a team
• Ability to maintain personal hygiene

Education and Experience

• High school or vocational school coursework in kitchen basics such as food safety (preferred)
• Culinary school degree (preferred)
• Two years of experience as a Chef De Cuisine

Physical Requirements

• Prolonged periods of standing and working in a kitchen
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Must be able to lift up to 50 pounds at times
• Must be able to work early mornings, late nights and unpredictable hours
• Manual dexterity to cut and chop foods and perform other related tasks

Salary: $120,000

Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non‑discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.