Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $110,000.00 - $125,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal allowance
Job Description
The Huntley Santa Monica Beach Hotel is an exquisite coastal retreat located in the heart of Santa Monica, California. This sophisticated hotel offers 204 thoughtfully designed guest rooms and suites that combine residential comfort with luxurious hospitality. Positioned above the shoreline, The Huntley provides guests with stunning panoramic views of the ocean and city, creating an intimate and design-forward atmosphere that embodies the vibrant spirit of Santa Monica. Known for its refined elegance and exceptional service, the hotel attracts both leisure travelers and discerning business guests seeking an elevated experience in a prime Southern California location.
Within The Huntley, culina... Show More
Within The Huntley, culina... Show More
Job Requirements
- minimum 5 years of executive culinary leadership experience
- proven ability to manage multi-outlet food and beverage operations
- strong knowledge of food safety and sanitation regulations
- excellent leadership and team-building skills
- proficiency with restaurant management and POS systems
- ability to work flexible schedules including weekends and extended shifts
- strong communication and problem-solving skills
- familiarity with budgeting, cost control, and inventory management
Job Qualifications
- 5-7+ years in senior culinary leadership roles (Executive Chef or Chef de Cuisine)
- proven experience overseeing multi-outlet hotel or resort culinary operations
- strong fine-dining or luxury hospitality background
- advanced technical cooking skills with a refined, educated palate
- demonstrated expertise in food cost control, labor management, and inventory systems
- familiarity with industry best practices, health regulations, and safety standards
- working knowledge of restaurant management systems, POS platforms, and basic computer software
- culinary degree or formal training preferred but not required
Job Duties
- Lead all menu development, recipe creation, and execution across all meal periods and event programming
- develop seasonal, market-relevant menus that balance creativity, ingredient integrity, technical excellence, and operational feasibility
- ensure consistently high-quality food in both presentation and flavor across all outlets
- establish, document, and enforce clear recipes, prep standards, and plating guidelines
- stay informed on contemporary culinary trends and translate them into thoughtful, executable menus
- oversee all back-of-house operations across restaurant, room service, café, and banquet kitchens
- ensure timely, consistent service that meets quality, safety, and brand standards
- maintain a calm, controlled presence during service and take decisive ownership of problem-solving
- ensure full compliance with sanitation, health, and safety regulations
- build scalable systems that support consistency across multiple kitchens and service models
- lead all culinary execution for banquets, meetings, weddings, and special events
- collaborate closely with sales and events teams to design menus that are elevated, executable, and profitable
- ensure banquet food quality aligns with restaurant standards while meeting volume, timing, and cost requirements
- recruit, train, schedule, manage, and mentor kitchen leadership and hourly culinary staff
- develop and empower sous chefs and outlet leaders capable of operating independently to standard
- build a culture of accountability, professionalism, respect, and teamwork
- conduct performance evaluations and provide ongoing coaching and development
- lead by example on the line, in prep, and during service when needed
- own food cost, labor management, inventory, and waste control across all outlets
- oversee ordering, vendor relationships, and inventory levels
- participate in budgeting, forecasting, and cost-control initiatives
- maintain accurate recipe costing, inventory systems, and operational documentation
- hold teams accountable to performance standards related to quality, consistency, cost, and cleanliness
- partner closely with FOH leadership to ensure seamless service and guest satisfaction
- work collaboratively with hotel leadership, marketing partners, and events teams
- uphold and enhance The Huntley and The Penthouse brand standards across all culinary touchpoints
OysterLink lists restaurant, hotel, and hospitality jobs.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: