Executive Chef

How you'll shape the experience & future Lead, hire, and develop a strong culinary team that can execute at scale Own daily kitchen operations: prep, execution, consistency, and presentation Build and evolve menus that are relevant, seasonal, and guest-driven Partner with Ops, F&B, and Sales to deliver standout events and banquets Manage food cost, labor, and purchasing with discipline Stay on top of inventory, vendors, and product quality Keep kitchens clean, safe, and fully compliant—no shortcuts Drive efficiency without sacrificing quality Delivery of results: guest satisfaction, team performance, and profitability Other duties as assigned What good looks like Clean, consistent food that looks right and eats well every time A team that’s trained, engaged, and accountable Kitchens that run organized, efficient, and calm under pressure Menus that sell and make sense financially Strong execution across both a la carte and high-volume banquet business No surprises—costs, staffing, and ops are controlled Key strengths Strong culinary fundamentals and high-volume execution Solid business acumen (food cost, labor, forecasting, menu engineering) Clear, direct communicator who sets the standard and holds the line Organized, detail-oriented, and solution-driven Builds teams, develops talent, and leads from the front Balances creativity with operational reality Culinary foundations & professional experience This is a senior‑level culinary leadership role, ideal for those with a proven track record of excellence in high‑end hospitality environments. First‑time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred. Additional required qualifications 8+ years in professional kitchens Proven leadership at the Exec Sous or Executive Chef level Hotel or high‑end hospitality experience preferred Strong banquet and multi‑outlet experience Preferred education & experience 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 a related field from an accredited institution, plus 4 years of relevant professional experience. Certifications required Food safety certification (ServSafe or equivalent) Comfortable with systems (POS, purchasing, inventory, scheduling tools) Academic background & culinary development Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus 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 (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level Familiarity with payroll and labor platforms such as Paychex Medical, dental, and vision (HSA available) Company‑paid disability & life insurance Employee Assistance Program 401(k) with match The role This isn’t just running a kitchen, it’s owning a business. You drive the food, the team, and the results. Position requirements Successful completion of a background check is required prior to employment. Pay range CA Pay Range $100,000-$110,000/annual Location Hyatt Westlake 225 Equal opportunity employer statement HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics. #J-18808-Ljbffr