Executive Chef

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Vacation Time

sick leave

401(k) Plan

Employee Discounts

Job Description

The San Diego Marriott La Jolla is a distinguished hotel positioned in a vibrant area rich with attractions such as La Jolla Shores, Birch Aquarium, the University of California, San Diego, and the Westfield UTC shopping mall. This stylish hotel offers modern comforts and convenient access as the San Diego Trolley now stops right outside, making commuting easier for both guests and associates. At the core of the hotel’s culture is a dedication to a supportive work environment where associates enjoy daily free meals in a spacious associate cafeteria, along with monthly Town Hall/luncheons that feature special delights crafted by the Chef, accompanied by games and prizes. Additionally, associates benefit from onsite free parking and discounts on stays across Marriott brands worldwide. The hotel also actively engages with the local community through monthly volunteer activities, reinforcing its role as an invested and caring member of the city.

The Executive Chef role at the San Diego Marriott La Jolla is an exceptional opportunity for a culinary professional eager to lead kitchen operations in a dynamic hotel setting. This role is critical in spearheading the procurement, preparation, and presentation of food offerings, while maintaining a safe and sanitary environment throughout all kitchen activities. The Executive Chef has the responsibility to drive quality and consistency in culinary experiences, balancing creativity with operational efficiency and profitability. This role requires strong leadership skills to manage all kitchen outlets, banquets, stewarding, and purchasing, ensuring that every aspect meets elevated standards.

As an Executive Chef, you will oversee the human resources component within the kitchen, attracting, retaining, and motivating a team of associates while fostering a safe work environment. Your duties will include interviewing, hiring, training, developing, empowering, coaching and counseling your team, as well as conducting performance and salary reviews with transparency and effectiveness. The Executive Chef is also responsible for planning and managing the entire food production cycle, emphasizing safety, sanitation, and cost-effectiveness.

An important aspect of the role is strict adherence to health and safety regulations to maintain a clean and compliant kitchen that exceeds federal, state, and corporate standards. Financial discipline is essential, as you will develop, implement, and manage the department’s budget, continuously monitoring labor and food costs to align with management goals. Effective menu development, including creating backup plans and training materials, is key to improving revenue while maintaining the exceptional quality expected by guests.

The Executive Chef at San Diego Marriott La Jolla is eligible for a competitive annual salary in the range of $90,000 to $95,000, with additional bonus opportunities based on performance. This position offers a unique blend of creative culinary leadership and business acumen within a prestigious hotel environment dedicated to both employee wellbeing and guest satisfaction. If you are passionate about delivering exceptional culinary experiences and leading a motivated team, this role provides an inspiring platform for your professional growth within a respected Marriott brand and HEI Hotels and Resorts, which is committed to diversity, inclusion, and equal opportunity in the workplace.

Job Requirements

Post-high school education preferably in culinary arts
Minimum five years of relevant work experience
Prior hotel experience preferred
Strong knowledge of food service and kitchen management
Leadership and team management skills
Ability to maintain high standards of sanitation and safety
Proficient communication skills
Availability to work full time and comply with attendance policies

Job Qualifications

Two plus years of post-high school education with culinary education desirable
Five plus years of employment in a related position
Hotel experience preferred
Advanced knowledge of food profession principles and practices including management of people and food and beverage operations
Knowledge of hotel operations including marketing, security, personnel and labor relations, business planning, maintenance, budgeting, quality assurance, hospitality law, and long-range planning
Leadership skills to motivate and develop staff and achieve goals
Ability to work effectively under time constraints and deadlines
Effective verbal and written communication skills with adaptability to different audiences

Job Duties

Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing
Manage human resources in the kitchen to attract, retain, and motivate associates while ensuring a safe environment
Interview, hire, train, develop, empower, coach, and counsel staff
Conduct performance and salary reviews, resolve problems, provide open communication, and discipline or terminate as necessary
Plan and manage procurement, production, preparation, and presentation of all food in a safe, sanitary, and cost-effective manner
Monitor and control maintenance and sanitation of kitchen, equipment, and related areas to meet or exceed federal, state, corporate, and franchise standards
Develop, implement, and manage the department budget while analyzing, forecasting, and controlling labor and food costs
Develop and implement menus and backup plans within corporate guidelines to improve revenues and profit margins
Execute and promote the Accident Prevention Program to minimize liabilities
Comply with attendance rules and be regularly available to work
Perform job-related duties as assigned