Executive Banquet Chef

Carlsbad, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $85.00 - $95.00

Work Schedule

Rotating Shifts

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

flexible scheduling

Job Description

The Westin Carlsbad Resort and Spa is a premier luxury resort located in the scenic coastal city of Carlsbad, California. Owned and operated by Grand Pacific Hotel Services, L.P., this resort offers a sophisticated and relaxing experience that seamlessly blends upscale amenities with the natural beauty of its surroundings. The resort features a world-class spa, fine dining options, spacious guest rooms, and an assortment of recreational activities, making it a sought-after destination for tourists and business travelers alike. As a part of the hospitality industry, the Westin Carlsbad Resort and Spa is committed to providing an exceptional guest experience by maintaining high standards of service and culinary excellence. The property’s dynamic team is dedicated to fostering a welcoming and inclusive environment for both guests and staff, supporting career growth and development within the hospitality field.

This role as an Executive Chef is a pivotal leadership position within the culinary operations of the Westin Carlsbad Resort and Spa. The Executive Chef is responsible for the overall success of the daily culinary activities and plays a hands-on role by performing culinary tasks while leading and managing kitchen staff. This role ensures that all food-related functions meet the highest quality standards while also maintaining operational budgets and promoting employee satisfaction. The Executive Chef supervises all kitchen areas, guaranteeing consistent and high-quality food products across the resort’s diverse food and beverage outlets. This position also entails guiding and developing staff through mentoring and coaching, ensuring compliance with sanitation and food safety standards, and fostering teamwork and cooperation among culinary employees. The individual in this role should be proficient in menu development, cost control, and team leadership, capable of thriving in a fast-paced, high-pressure environment. They must balance creativity with operational efficiency to exceed guest expectations and contribute to the resort's reputation for excellence. The Executive Chef is expected to maintain close collaboration with various departments, including Food & Beverage management and stewarding teams, to deliver seamless guest service. This full-time position requires flexibility to adapt to cyclical industry demands, including varied schedules and attendance at training sessions. Experience in hospitality culinary management, strong communication skills, and a commitment to upholding the resort’s high standards are essential. The Westin Carlsbad Resort and Spa offers a vibrant work setting that values innovation, quality, and a guest-first approach in its gastronomy operations.

Job Requirements

high school diploma or equivalent
two years experience as an Executive Chef
prior supervisory experience
ability to obtain necessary licenses and permits
valid Food Handler's Card
ability to work long hours in high stress environments
ability to handle physical demands including lifting up to 50 pounds
strong communication and team leadership skills
compliance with attendance standards
ability to work varying schedules according to business needs

Job Qualifications

high school or equivalent education
culinary or apprenticeship program preferred
minimum of two years experience as an Executive Chef in a similar size operation
prior supervisory experience required
previous hospitality experience preferred
ability to obtain and maintain required government licenses, certificates or permits
valid Food Handler's Card
strong verbal and written communication skills
basic computer and budgeting skills
knowledge of menu development, marketing, cost and wage control
ability to lead in a fast-paced work environment
thorough knowledge of food products, recipes and preparation
ability to analyze data and make payroll and production decisions
ability to supervise large staff and conduct meetings
ability to effectively interact with internal and external customers
knowledge of federal, state, and local employment laws

Job Duties

lead culinary team using interpersonal and communication skills to influence and encourage others
supervise and manage employees and manage all day-to-day culinary operations
encourage and build mutual trust, respect, and cooperation among team members
serve as a role model demonstrating appropriate behaviors
maintain productivity levels of employees
solicit employee feedback and review satisfaction results to address concerns
ensure employees understand expectations and parameters
establish and maintain open, collaborative relationships with employees
celebrate team successes publicly
lead shifts while personally preparing food items
supervise and coordinate activities of food preparation staff
develop and create new culinary applications and ideas
supervise kitchen shift operations ensuring compliance with policies and standards
recognize superior quality products, presentations, and flavors
ensure compliance with food handling and sanitation standards
follow proper food handling and temperature guidelines
maintain purchasing, receiving, and storage standards
prepare and cook foods for regular operations and special events
check the quality of raw and cooked food products
assist with food presentation and decorative displays
administer and monitor safety and sanitation guidelines including CDC and COVID-19 regulations
provide exceptional customer service beyond expectations
manage daily operations ensuring quality and customer satisfaction
communicate and assist staff to understand guest needs
observe and provide feedback on service behaviors
focus on continuous service improvement
empower employees to provide excellent customer service
set a positive example for guest relations
achieve and exceed culinary and financial goals
develop and prioritize work plans
understand operational impact on financial objectives
train employees in safety procedures
identify developmental needs and coach staff
create and implement training programs
manage payroll and track attendance
address issues with management and human resources
create staffing schedules and review staffing levels
participate in disciplinary actions and manage performance appraisals
develop and implement corrective action plans
maintain regular attendance and comply with resort policies
provide information to supervisors and team in various communication forms
analyze information to solve problems
attend and participate in meetings