Executive Chef - Hilton La Jolla Torrey Pines

Hesperia, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $140,000.00 - $150,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Mental Health Resources

Paid Time Off

employee travel program

Parental leave

401k plan

Employee Stock Purchase Program

debt-free education

Career growth opportunities

Recognition and rewards

Job Description

Hilton La Jolla Torrey Pines is a premier resort located in an exceptional setting overlooking the iconic Torrey Pines Golf Course and the stunning Pacific coastline in Southern California. Known for its luxurious accommodations and impeccable service, Hilton La Jolla Torrey Pines offers guests a unique blend of coastal charm and upscale amenities, making it a favored destination for both leisure travelers and corporate guests. The resort is also a sought-after venue for weddings and special events, providing a picturesque backdrop paired with outstanding culinary and hospitality experiences. With a legacy tied to the Hilton brand, the hotel embraces a...

Job Requirements

Culinary degree or equivalent professional experience
Minimum of 5 years experience in a senior culinary leadership role preferably in a resort or hotel
Strong leadership and interpersonal skills
Knowledge of food safety and sanitation regulations
Ability to develop menus and manage kitchen operations
Excellent organizational and multitasking abilities
Willingness to work flexible hours including weekends and holidays

Job Qualifications

Proven experience as an executive chef or senior culinary leader in a resort or hotel setting
Strong leadership and team management skills
Culinary degree or equivalent professional training
Experience developing innovative seasonal menus
Knowledge of food safety and sanitation standards
Ability to manage budgets and control food costs
Excellent communication and guest interaction skills
Ability to foster a collaborative and positive kitchen culture

Job Duties

Direct and oversee all culinary operations to include production of meals, food quality and presentation, compliance with safety and sanitation standards, team productivity and performance, policy implementation, cost controls and profitability
Create and implement new menus and menu items in partnership with Director of Food and Beverage based on food trends and regional tastes
Interact with guests and clients to monitor satisfaction, evaluate issues and make improvements
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including systems management, budgeting, forecasting, reporting, department management and meeting participation
Monitor and develop team member performance including supervision, professional development, scheduling, counseling, evaluations and recognition
Recruit, interview and train team members