Executive Chef

Oxnard, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,100.00 - $103,500.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

HSA available

Company-paid disability

Life insurance

Employee assistance program

Supplemental benefits

401(k) with match

Employee Discounts

Paid vacation

Paid sick time

Job Description

Our esteemed hospitality organization is renowned for delivering premium luxury experiences in a variety of sophisticated dining and event settings. With a commitment to unparalleled service and a passion for culinary excellence, we serve a distinguished clientele through several outlets, including banquets, catering events, exclusive activations like M-Club, and refined in-room dining. This dynamic environment fosters creativity, innovation, and accountability in every aspect of food and beverage service, aligning closely with our core Food & Beverage Principles. These principles emphasize elevating and empowering our people, prioritizing quality in every product, crafting impeccable presentation to enhance perception, streamlining and innovating processes, serving with clear purpose, and demonstrating pride and passion in every detail. Our organization aims to not only provide meals but to create memorable guest experiences that define premier hospitality standards.

The Executive Chef will serve as both the visionary and operational leader of our culinary program, acting as the face and ambassador for the creative heartbeat of our kitchens. This role balances artistry with accountability, enabling innovation alongside precise execution to consistently deliver safe and exceptional food quality. The Executive Chef will be responsible for shaping menus, overseeing all culinary operations, and enhancing guest experiences across diverse platforms including various dining outlets, banquets, catering events, M-Club activations, and in-room dining services. This position demands a hands-on approach paired with strategic leadership, fostering a culture of excellence, continuous learning, and elevated hospitality.

Key responsibilities will include leading and developing a talented culinary team, managing staffing, training, and performance evaluation to maintain a high-performing kitchen culture. The Executive Chef will ensure compliance with labor standards and budget guidelines while optimizing culinary operations for maximum efficiency and profitability. Menu planning, culinary innovation, and maintaining brand standards of food quality and presentation are crucial facets of this role. Collaboration with senior leadership such as the General Manager, Assistant General Manager, Director of Food & Beverage, and Sales team will be essential for planning and executing exceptional banquets and VIP functions.

This role also emphasizes rigorous operational controls including purchasing protocols, inventory management, food safety, sanitation, and cost controls, all aimed at sustaining profitability while upholding the highest standards. The Executive Chef will actively participate in budgeting processes and continuously monitor financial performance to ensure the health of the culinary department. Moreover, maintaining a safe working environment through strict adherence to industry safety standards and regulatory compliance is paramount.

Ideal candidates will bring a mastery of culinary fundamentals alongside a strategic mindset to navigate complex operational challenges. They will demonstrate expert knowledge in culinary financials, yield analysis, menu engineering, and have exceptional communication skills to lead and inspire their team. With refined time management, cultural sensitivity, and a deep personal dedication to hospitality and culinary craftsmanship, the Executive Chef is pivotal to driving both business success and extraordinary guest satisfaction. This senior-level position requires proven experience in luxury or premium hospitality environments and is not suitable for first-time Executive Chefs. Candidates must have extensive culinary leadership backgrounds and demonstrate a commitment to continuous professional development and operational excellence.

Job Requirements

A minimum of 8 years of culinary experience including minimum 2 years in an Exec Sous Chef or Sous Chef role
At least 2 years in a supervisory kitchen leadership position
Minimum 1 year of lead line cook experience
Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
High school diploma or GED or 2-year degree in Culinary Arts Hospitality Management or related field
Valid and current Food Safety Certification such as ServSafe or local equivalent
Graduate of an accredited culinary institution or equivalent formal training
Proficient in MICROS POS Oracle hospitality systems BirchStreet and Microsoft Office Suite
Familiarity with payroll and labor platforms such as Paychex

Job Qualifications

Minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
At least 2 years in a supervisory kitchen leadership position
Minimum 1 year of lead line cook experience
Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
High school diploma or GED with at least 6 years of culinary or F & B leadership experience or 2-year degree in Culinary Arts Hospitality Management or related field plus 4 years of relevant professional experience
Valid and current Food Safety Certification such as ServSafe or local equivalent
Graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
Proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet for procurement and cost control
Experienced in using Microsoft Office Suite for inventory management scheduling budgeting and communication at an executive level
Familiarity with payroll and labor platforms such as Paychex

Job Duties

Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
Partner with the GM AGM Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
Other duties as assigned