Executive Chef

Executive Chef Position Summary

The Executive Chef is responsible for the strategic leadership and daily operation of all culinary functions at The Mission Inn Hotel & Spa, a historic AAA Four Diamond luxury destination. This position oversees all food production for the hotel's award-winning restaurants, catering and banquet operations, special events, room service, and seasonal culinary programs.

The Executive Chef provides vision, leadership, and operational excellence while maintaining the highest standards of quality, guest satisfaction, food safety, and financial performance. This role collaborates closely with the Food & Beverage leadership team to position The Mission Inn Hotel & Spa as a premier culinary destination.

Essential Responsibilities

Culinary Leadership

• Lead and oversee all culinary operations across multiple restaurants, bars, banquets, catering, room service, and special events.
• Develop innovative seasonal menus that reflect current culinary trends while honoring the hotel's historic character.
• Ensure consistent excellence in food quality, presentation, taste, and portion standards.
• Create and implement menus for weddings, conferences, holiday events, and large-scale banquets.
• Partner with local farms, vendors, and suppliers to source high-quality seasonal ingredients.

Operations Management

• Direct day-to-day kitchen operations and coordinate production across all culinary outlets.
• Maintain food cost targets through effective purchasing, inventory management, recipe costing, and waste reduction.
• Monitor labor expenses while ensuring appropriate staffing levels.
• Establish inventory procedures and maintain appropriate food and equipment stock levels.
• Ensure all kitchen equipment is properly maintained and operational.

Team Leadership

• Recruit, train, mentor, and develop culinary staff.
• Foster a culture of teamwork, accountability, creativity, and continuous improvement.
• Conduct performance evaluations and provide coaching and professional development.
• Ensure compliance with company policies and labor standards.
• Promote a positive and respectful work environment.

Financial Management

• Develop and manage annual culinary budgets.
• Monitor departmental financial performance and implement strategies to improve profitability.
• Analyze food costs, labor costs, purchasing trends, and operational efficiencies.
• Collaborate with purchasing to secure the highest quality products at competitive pricing.

Quality & Compliance

• Maintain strict compliance with all health department regulations, sanitation standards, and food safety requirements.
• Ensure compliance with HACCP principles and food handling procedures.
• Maintain exceptional cleanliness and organization throughout all kitchen facilities.
• Prepare for and successfully complete health inspections and internal audits.

Collaboration

• Work closely with Sales, Catering, Banquets, Marketing, and Hotel Operations to execute exceptional guest experiences.
• Support culinary programming for festivals, wine dinners, holiday celebrations, and promotional events.
• Interact with guests to ensure satisfaction and promptly resolve concerns.
• Represent the hotel within the local culinary community and industry organizations.

Qualifications

• Culinary degree or equivalent professional culinary training preferred.
• Minimum five (5) years of progressive culinary management experience.
• Minimum three (3) years of experience as an Executive Chef in a luxury hotel, resort, or multi-outlet hospitality environment.
• Proven experience managing multiple restaurant concepts, banquet operations, and high-volume catering.
• Strong knowledge of menu development, food costing, purchasing, inventory control, and budgeting.
• Excellent leadership, communication, coaching, and organizational skills.
• Thorough understanding of food safety, sanitation regulations, and health department requirements.
• Proficiency with Microsoft Office and restaurant management systems.
• Valid California Food Manager Certification (or ability to obtain upon hire).

Preferred Qualifications

• Luxury hotel or AAA Four Diamond/Five Diamond experience.
• Experience overseeing multiple restaurant concepts simultaneously.
• Strong banquet and wedding production experience.
• Wine, beverage, and food pairing knowledge.
• Passion for seasonal, locally sourced cuisine and culinary innovation.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot kitchen environments.
• Flexibility to work evenings, weekends, holidays, and extended hours as business demands.

Compensation: $120,000 - $150,000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.