Executive Chef

Executive Chef

Surf City U.S.A.'s hotel and spa is a modern oasis with an unrivaled sense of clean coastal style. Set adjacent to the chic shops of Pacific City, steps from the Pacific Ocean, and a short stroll from the iconic Huntington Beach pier, Pasa Hotel & Spa is one of the most desired Orange County accommodations. The property features 250 luxurious guest rooms with unparalleled ocean views, a Balinese inspired spa, a boutique caf, as well as two pools, a hot tub, a newly renovated full-service restaurant, and rooftop lounge all with breathtaking ocean views. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.

Salary Range: $125,000 - $135,000

Job Description

The Executive Chef is responsible for the overall leadership and direction of all culinary operations, with a primary focus on banquet and event execution. This role ensures the successful planning, preparation, production, and delivery of all food offerings while maintaining the highest standards of quality, consistency, and financial performance. The Executive Chef is accountable for driving operational excellence across banquet and restaurant operations, with a strong emphasis on high-volume event execution, team leadership, and cost control.

Banquet & Event Leadership (Primary Focus)

Lead all banquet culinary operations, ensuring consistent, high-quality execution for all events

Oversee planning, preparation, and production aligned with BEOs and event requirements

Ensure timely service, proper presentation, and consistency across all plates

Act as a visible leader during events, actively supporting execution and addressing issues in real time

Collaborate with banquet leadership to ensure seamless coordination and guest satisfaction

Culinary Operations Management

Direct and oversee all culinary operations including planning, preparation, production, and presentation

Monitor daily kitchen operations to ensure standards exceed guest expectations

Implement corrective actions when standards are not met

Develop menus and culinary offerings in collaboration with Food & Beverage leadership

Team Leadership & Development

Lead, train, and develop culinary teams, including Sous Chefs and banquet staff

Oversee hiring, scheduling, performance management, and disciplinary actions

Provide direction and mentorship to ensure team success and accountability

Maintain appropriate staffing levels based on business demands and labor targets

Planning, Organization & Execution

Drive structured planning for all banquet and kitchen operations, including forecasting and prep execution

Ensure kitchen readiness for all events through proper organization, inventory, and staffing

Participate in weekly and monthly planning meetings to align on operations and business needs

Financial & Cost Control

Achieve budgeted revenue goals while controlling food and labor costs

Manage inventory, ordering, and portion control to minimize waste and maximize profitability

Utilize forecasting tools and reports to make informed operational decisions

Align purchasing with event volume and operational needs

Quality, Consistency & Guest Experience

Ensure consistent food quality, presentation, and portioning across all outlets and events

Circulate through banquet and kitchen areas to monitor quality and guest satisfaction

Respond to guest feedback and implement improvements as needed

Compliance & Safety

Maintain strict adherence to all food safety, sanitation, and health regulations

Ensure compliance with company, local, state, and federal guidelines

Address and resolve safety concerns immediately

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.