Executive Chef

Rochester, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,000.00 - $125,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

flexible schedule

Professional Development

Job Description

This stunning hotel property features 198 beautifully appointed guest rooms coupled with 8,821 square feet of versatile meeting and event space, making it an ideal destination for both leisure and business travelers. Located just steps from the picturesque Doheny State Beach and mere minutes from the I-5 freeway, the property is highly accessible and perfectly situated near Dana Point Harbor's vibrant shopping and dining areas. The hotel offers impressive amenities including breathtaking ocean views, direct beachfront access, an on-site restaurant and bar, outdoor meeting spaces, a well-equipped fitness center, a rooftop lounge with panoramic views, and a refreshing outdoor pool. Pet-friendly and seamlessly blending coastal charm with modern sophistication, this hotel delivers an exceptional experience for its guests and a rewarding environment for hospitality professionals. The management team is committed to maintaining a dynamic and welcoming atmosphere that supports innovation and operational excellence in the hospitality sector.

The Executive Chef role at this property is a pivotal leadership position within the Culinary Department, reporting directly to the General Manager. As the culinary visionary and leader, the Executive Chef is responsible for overseeing all kitchen and banquet operations, ensuring that every dish served resonates with quality and creativity that reflect both the local culinary scene and the hotel’s upscale standards. This role requires hands-on operational management, with a particular emphasis on menu development, cost control, team leadership, and guest satisfaction. The Executive Chef coordinates closely with the Food & Beverage Manager and other leadership members to develop innovative dining concepts and seasonal menus that keep the property’s dining offerings fresh and appealing. This position supervises the Sous Chef, line cooks, stewards, and front-of-house banquet staff in the absence of the Food & Beverage Manager or supervisor.

The ideal candidate will bring a passion for fostering a collaborative kitchen environment, managing banquet and catering operations flawlessly, and optimizing financial performance through prudent budget management and cost controls. This role demands a leader capable of inspiring and mentoring culinary staff while ensuring compliance with all health, safety, and sanitation regulations. The Executive Chef plays an active role in promoting onsite culinary events, such as culinary festivals or chef competitions, enhancing the hotel’s reputation as a destination for fine dining and memorable guest experiences. Offering a competitive salary range of $71,000 to $125,000, this position is suited for an experienced hospitality professional eager to lead a team in an engaging coastal resort environment that values both innovation and tradition in food service.

Job Requirements

RBS certification will be required prior to the start of employment
Must complete CA Food handlers Card training provided upon hire
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

Job Qualifications

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

Job Duties

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
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
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
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
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
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