Executive Chef

Situated along the stunning harbor of San Diego Bay, the Sheraton San Diego Resort & Marina offers a blend of relaxed coastal elegance and elevated hospitality. With panoramic waterfront views, over 130,000 sq. ft. of flexible event space, and four newly renovated restaurants and bars, our resort is dedicated to creating exceptional experiences for meetings, celebrations, and dining.

We offer competitive pay and a complete benefits package including health, dental, vision and life insurance, paid time off, 401K retirement plan, employee travel discount program, and complimentary parking.

Position Overview

The Executive Chef is Responsible for the strategic direction and execution of the hotel’s culinary operations. The Executive Chef implements strategies that deliver performance and guest service to meet and exceed the needs and expectations of ownership, the Sheraton Brand, guests and associates while maximizing the financial performance and return on investment.

Work Hours

• Full-Time Exempt and 100% onsite
• Will be required to work flexible shifts based on business needs including holidays, nights, and weekends depending on hotel events and functions

Salary Range

• $165,000-$185,000 per year based on experience
• This position is eligible for a performance-based incentive program

Job Responsibilities

      Menu & Culinary Leadership

• Inspires and builds a strong culinary culture, running pre-shift meetings and ensuring team cohesion
• Creates menus and food presentations
• Develops results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance with brand standards
• Leads the culinary effort to achieve and exceed guest service standards by constantly seeking opportunities to improve products and services
• Produces methods of production of culinary items for a la carte and banquet functions
• Creates menus to enhance quality, consistency and concept
• Monitors food outlets and food displays for creativity, quality cleanliness and food safety
• Oversees all outlets and banquet food display merchandising including prop use and buffet decoration
• Responsible for the financial performance of the department
• Prepares and controls the hotel budget for the department
• Monitors departmental, payroll and supply expenses in accordance with budgetary goals
• Maintains efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel
• Facilitates departmental training modules; continually monitors, evaluates, and revises training content to reflect changes in the process; addresses the needs identified by associates
• Informs and/or updates the executives, peers and subordinates on relevant information in a timely manner

      Business & Strategy

• Controls labor costs with effective scheduling and cross training
• Achieves budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control
• Partners with food and beverage, sales and event teams to ensure guest and client culinary expectations are met or exceeded
• Maintains all kitchen inventory
• Assists in the achievement of departmental objectives and goals
• Reviews food sales for accuracy daily
• Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns

     Discipline & Performance

• Expedites peak meal periods by maintaining a 'hands on' approach
• Rewards, disciplines and documents associate performance and provides timely counseling
• Properly manages all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff
• Prepares and posts weekly schedules in accordance to business needs and staff availability
• Administers the performance appraisal process for direct report managers
• Encourages and builds mutual trust, respect, and cooperation among associates

      Job Qualifications

• Proven experience leading large-scale hotel or resort operations
• Proven experience leading high performing teams and operations
• Extensive financial literacy and experience managing operational financials
• Enthusiasm, creativity and a progressive approach to business development
• Strong organizational, leadership and project management skills
• Astute, pragmatic business professional; business-fluent and purposeful
• Must have Food Handler Certification as required by the California Health and Safety Code

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. 

Salary : $165,000 - $185,000