Food & Beverage Director / Executive Chef

Position Summary The Food & Beverage Director / Executive Chef is a dual-leadership role responsible for the overall success of all culinary and food & beverage operations within the hotel. This position oversees menu development, food production, purchasing, sanitation, and financial performance across restaurants, banquets, pool outlets, and employee dining. The ideal candidate is a hands-on, innovative leader who inspires excellence, drives profitability, and delivers an exceptional dining experience that reflects the highest standards of hospitality. Key Responsibilities Leadership & Team Development • Lead, mentor, and motivate all culinary and sanitation team members to achieve excellence in quality, efficiency, and guest satisfaction. • Recruit, train, schedule, and evaluate staff; conduct regular coaching and counseling in alignment with hotel and company policies. • Build a positive, inclusive, and collaborative kitchen culture focused on respect, teamwork, and continuous learning. • Conduct monthly departmental meetings and participate actively in leadership and division meetings. Culinary Operations & Menu Innovation • Develop and execute creative, seasonal menus for all outlets, banquets, and special events, balancing innovation with classic culinary techniques. • Design menu specifications, recipes, and cost analyses to ensure quality and consistency across all food outlets. • Oversee daily food production, presentation, and service standards for a la carte, buffet, and banquet operations. • Collaborate with Banquet, Catering, and General Managers to design menus that meet guest expectations, event requirements, and profitability goals. Financial Management • Develop and monitor departmental budgets, forecasts, and financial performance for all food and beverage operations. • Maintain budgeted food and labor costs while achieving high standards of quality and guest satisfaction. • Manage purchasing, vendor relations, and inventory levels; ensure competitive pricing and minimal waste. • Approve product requisitions and maintain accurate par levels for food, non-food, china, glass, and kitchen equipment. Safety, Sanitation & Compliance • Ensure full compliance with California State and local health and safety regulations. • Maintain a clean, safe, and organized kitchen at all times. • Implement and monitor sanitation procedures, preventive maintenance, and energy management standards. • Oversee the employee meal program and ensure it meets quality, cost, and health standards. Guest Experience & Strategic Contribution • Champion culinary creativity and presentation to elevate guest satisfaction and brand reputation. • Maximize revenues through proactive menu planning, marketing, and special events. • Participate in strategic planning and contribute to long-term food & beverage initiatives. • Manage contractual arrangements for entertainment and special events as needed. Qualifications Basic Requirements • Minimum of five (5) years of culinary experience in a hotel or restaurant with banquet operations. • Minimum of two (2) years as an Executive Chef in a full-service hotel environment. • Degree from an accredited culinary school preferred; five additional years of relevant experience may substitute. • Valid driver’s license required. Preferred Qualifications • Culinary certifications or professional affiliations preferred. • Strong financial and administrative acumen, including budgeting, purchasing, and inventory management. • Proficiency with POS, purchasing, and inventory software systems. • Proven leadership and communication skills; positive, hands-on management style. • Ability to embody company core values:Meet My Needs, Nourish Me, Respect and Value Me, Show Me You Care. Working Conditions • Requires standing, bending, reaching, and lifting up to 50 lbs. • Frequent exposure to hot and cold temperatures in kitchen environments. • Must be available to work a flexible schedule including evenings, weekends, and holidays. • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Why Join Our Team We are passionate about food, people, and hospitality. Our culinary team brings creativity, quality, and care to every plate we serve. As a key leader in our hotel, you’ll have the opportunity to shape the guest experience, mentor future culinary talent, and be part of a culture that celebrates excellence and teamwork. Job Type: Full-time Projected Total Compensation: $75,000.00 - $110,000.00 per year Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Work Location: In person