Executive Chef

Huntington Beach, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $125,000.00 - $135,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Paid holidays

Job Description

Surf City U.S.A.'s Pas\u00e9a Hotel & Spa is a premier luxury destination in Orange County, known for its clean coastal style and proximity to iconic landmarks like the Huntington Beach pier and the Pacific Ocean. The hotel boasts 250 guest rooms with stunning ocean views, a Balinese-inspired spa, boutique caf\u00e9, two pools, a hot tub, a full-service restaurant, and a rooftop lounge that showcases breathtaking ocean vistas. This modern oasis provides guests with an unparalleled experience, combining sophistication and relaxation in a vibrant coastal setting. Staff at Pas\u00e9a are dedicated to proactive guest service, ensuring memorable stays that exceed expectations.

Pacific Hospitality Group, the owner and operator of Pas\u00e9a Hotel & Spa, upholds family-focused values and a commitment to long-term growth and community impact. Their mission revolves around enriching lives through memorable experiences, community engagement, and principled business practices centered on integrity, respect, and fulfillment. Employees are part of a culture that values change, knowledge, and customer focus, supporting sustainable growth and value creation.

The Executive Chef at Pas\u00e9a Hotel & Spa is a pivotal leadership role charged with overseeing all culinary operations, particularly focusing on banquet and event execution within a high-volume luxury hotel environment. The role demands meticulous planning, preparation, and delivery of top-quality food services, emphasizing both consistency and financial performance. The salary for this full-time position ranges from $125,000 to $135,000, reflecting the importance of this role in maintaining the hotel's culinary standards.

This position requires a leader who can balance creativity with operational rigor, managing both banquet events and restaurant services. The Executive Chef ensures that every event meets detailed Banquet Event Orders (BEOs), maintains high standards for timing and presentation, and addresses guest satisfaction proactively. A visible leadership presence during events is crucial, alongside collaborative efforts with banquet and Food & Beverage leadership to optimize culinary offerings and operational success.

Key responsibilities include directing all culinary operations, developing menus, enforcing quality standards, managing inventory and cost controls, and leading a dynamic team ranging from Sous Chefs to banquet staff. The Executive Chef also plays a strategic role in staffing, scheduling, and labor management to meet budgetary and operational targets in a fast-paced setting.

Professional development and team mentorship are important facets of the job, as is maintaining compliance with all food safety, sanitation, and health regulations. The ideal candidate will bring a wealth of experience in banquet culinary leadership, ideally within luxury hotel settings, with strong skills in large-scale banquet production, cost containment, and cross-functional collaboration.

Joining Pas\u00e9a Hotel & Spa means contributing to a team that values excellence, innovation, and guest satisfaction. This opportunity is ideal for an experienced culinary professional seeking to elevate their career while being part of a respected hotel group committed to responsible business practices and an inclusive work environment. An Executive Chef role here is more than a job; it is a chance to influence the culinary direction of a top-tier hotel and spa destination.

Job Requirements

Completion of an accredited culinary program or apprenticeship
Minimum of 4-6 years of progressive culinary leadership experience in a high-volume hotel or banquet environment
Prior banquet chef experience in a high-volume luxury hotel environment strongly preferred
Ability to effectively lead develop and hold teams accountable in a fast-paced time-sensitive environment
Solid understanding of labor management including scheduling forecasting and payroll oversight
Experience with ordering inventory control and cost containment
Strong communication skills
Comprehensive knowledge of culinary operations including food safety sanitation standards and regulatory compliance
Ability to analyze business levels and anticipate operational needs
High level of professionalism accountability and attention to detail

Job Qualifications

Completion of an accredited culinary program or apprenticeship
Associate's or Bachelor's degree in culinary arts or related field preferred
Minimum of 4-6 years of progressive culinary leadership experience in a high-volume hotel or banquet environment
Prior banquet chef experience in a high-volume luxury hotel environment strongly preferred
Proven expertise in large-scale banquet production event execution and high-quality food presentation
Strong leadership presence with the ability to effectively lead develop and hold teams accountable in a fast-paced time-sensitive environment
Demonstrated ability to plan organize and execute operations proactively eliminating reactive or last-minute execution
Solid understanding of labor management including scheduling forecasting and payroll oversight to meet financial targets
Experience with ordering inventory control par level management and cost containment practices
Strong communication skills with the ability to collaborate cross-functionally with banquet purchasing and leadership teams
Comprehensive knowledge of culinary operations including food safety and sanitation standards quality assurance and regulatory compliance
Ability to analyze business levels and anticipate operational needs to ensure proper staffing and resource allocation
High level of professionalism accountability and attention to detail with a focus on consistency and execution

Job Duties

Lead all banquet culinary operations ensuring consistent high-quality execution for all events
Oversee planning preparation and production aligned with BEOs and event requirements
Ensure timely service proper presentation and consistency across all plates
Act as a visible leader during events actively supporting execution and addressing issues in real time
Collaborate with banquet leadership to ensure seamless coordination and guest satisfaction
Direct and oversee all culinary operations including planning preparation production and presentation
Monitor daily kitchen operations to ensure standards exceed guest expectations
Implement corrective actions when standards are not met
Develop menus and culinary offerings in collaboration with Food & Beverage leadership
Lead train and develop culinary teams including Sous Chefs and banquet staff
Oversee hiring scheduling performance management and disciplinary actions
Provide direction and mentorship to ensure team success and accountability
Maintain appropriate staffing levels based on business demands and labor targets
Drive structured planning for all banquet and kitchen operations including forecasting and prep execution
Ensure kitchen readiness for all events through proper organization inventory and staffing
Participate in weekly and monthly planning meetings to align on operations and business needs
Achieve budgeted revenue goals while controlling food and labor costs
Manage inventory ordering and portion control to minimize waste and maximize profitability
Utilize forecasting tools and reports to make informed operational decisions
Align purchasing with event volume and operational needs
Ensure consistent food quality presentation and portioning across all outlets and events
Circulate through banquet and kitchen areas to monitor quality and guest satisfaction
Respond to guest feedback and implement improvements as needed
Maintain strict adherence to all food safety sanitation and health regulations
Ensure compliance with company local state and federal guidelines
Address and resolve safety concerns immediately