Executive Chef

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198 rooms and 8,821 sq. Ft. Meeting/event space. Amenities include: ocean views, beachfront access, restaurant & bar, outdoor meeting space, fitness center, rooftop lounge, outdoor pool. Just steps from Doheny State Beach and minutes from I-5, this pet-friendly property offers guests easy access to local attractions and Dana Point Harbor's shopping and dining. Combining coastal charm with modern amenities, it provides an engaging environment for hospitality professionals serving both leisure and business travelers, ideal for leaders who enjoy blending a resort-adjacent lifestyle with efficient operations. Pay Range: $71,000.00-$125,000.00 Job Description Job Title : Executive Chef Department: Culinary Supervision Exercised: Sous Chef - NE, Line Cooks, Stewards & FOH/Banquets in the absence of F&B Manager/Supervisor. Supervision Received: General Manager Job Summary: The Executive Chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the Executive Chef is responsible for managing all aspects of the kitchen and banquets functions. Job Duties include the following : Operational Leadership: Oversee daily operations of all kitchen operations, ensuring alignment with brand and service standards. Collaborate with the Food & Beverage Manager and General Manager on menu planning, outlet concepts, and seasonal updates to ensure offerings remain innovative and market relevant. Monitor all aspects of service delivery to ensure quality, consistency, and efficiency. Maintain a visible presence throughout outlets and events to ensure seamless execution and guest satisfaction. Banquet & Catering Oversight: Lead all aspects of banquet and catering event menus, including staffing, service execution, client communication, and post-event follow-up. Partner with Sales and Events teams to ensure accurate event details, effective coordination, and delivery of high-quality experiences for corporate and social functions. Review event orders (BEOs) for accuracy and operational feasibility. Support menu design and costing in collaboration with the Director of Sales & Marketing and Catering Sales Manager. Financial & Business Management: Develop, manage, and monitor department budgets, forecasts, and financial performance indicators. Implement cost-control measures to achieve targeted labor and expense ratios without compromising quality or service. Review financial reports regularly to identify trends, variances, and opportunities for improvement. Ensure compliance with purchasing, inventory, and cash-handling procedures. Team Leadership & Development: Recruit, train, schedule, and evaluate Culinary leadership and service staff. Establish clear performance expectations, provide regular feedback, and conduct formal performance evaluations. Promote teamwork, accountability, and a positive work environment consistent with the hotel's values. Identify development opportunities and support cross-training across outlets to enhance operational flexibility Guest Experience & Quality Assurance: Ensure all guests receive consistent, high-quality service that reflects the hotel's brand standards. Monitor guest feedback and service metrics, taking prompt corrective action where necessary. Partner with culinary and service teams to ensure consistent food quality, presentation, and timeliness. Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions. Compliance & Safety: Ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service. Maintain a safe, organized, and compliant work environment in all F&B areas. Conduct regular inspections to ensure compliance with health and safety standards. Minimum Requirements: Previous serving experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand. Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment Experienced in budgeting, cost control and quality assurance. Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management. Ability to read and comprehend detailed instructions, short correspondence, and memos. Ability to carry out detailed written and/or oral instructions. Ability to write and perform daily prep list and par sheets. Self-motivated, and ability to work with limited supervision. Must have a flexible schedule and be available to work mornings, evenings, weekends and holidays. Necessary Licenses/Certifications: RBS Certification will be required prior to the start of employment. Must complete CA Food handlers Card training provided upon hire. Position Disclaimer: This job description reflects the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilitie

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