What are the responsibilities and job description for the Executive Chef position at ETC?
Inspired by the grand villas of the Mediterranean and the effortless glamour of Santa Monica Beach, Hotel Casa del Mar offers luxurious accommodations with modern coastal designs and sweeping vistas of the California coastline. The hotel features acclaimed cuisine at Terrazza Restaurant and eco-minded wellness at Sea Spa, as well as meeting and banquet spaces for various events.
Role Description
This is a full-time on-site role for an Executive Chef at Hotel Casa del Mar in Santa Monica, CA. The Executive Chef will be responsible for overseeing the culinary operations, designing menus, managing kitchen staff, and ensuring top-quality dining experiences for guests.
- Lead and inspire a team of talented chefs and kitchen staff, fostering an environment of collaboration and culinary excellence.
- Oversee all culinary operations within the hotel, including fine dining, banquets, in-room dining, and special events.
- Develop innovative and seasonal menus that align with Casa del Mar’s commitment to luxury, quality, and sustainability.
- Ensure consistent food quality, presentation, and service standards that exceed guest expectations.
- Manage food costs, inventory, and labor to optimize profitability while maintaining the highest standards of quality and safety.
- Collaborate with the management team to design and execute exclusive dining experiences for hotel guests and special events.
- Maintain and uphold food safety, cleanliness, and kitchen sanitation standards in compliance with all local and health regulations.
Qualifications
- Proven experience as an Executive Chef or in a senior culinary leadership position in a luxury hotel or fine dining environment.
- Menu Planning, Culinary Creativity, and Food Presentation skills
- Knowledge of food safety and sanitation regulations
- Ability to work in a fast-paced environment
- Creativity and innovation in culinary techniques
- Exceptional leadership skills with a track record of developing and mentoring culinary teams.
- Expertise in contemporary and seasonal culinary trends, with a focus on fine dining.
- Strong financial acumen, with experience in budget management, food cost control, and inventory management.
- A passion for hospitality, attention to detail, and commitment to providing exceptional guest experiences.