{"schemaVersion":"jobsearcher.job.v1","id":"48530c1b2fc9bd047fd072ae","url":"https://jobsearcher.com/jobs/48530c1b2fc9bd047fd072ae","canonicalUrl":"https://jobsearcher.com/jobs/48530c1b2fc9bd047fd072ae","title":"Executive Chef","description":"Overview\nThe Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands-on approach to all culinary operations.\n\nKey Duties & Responsibilities\n\nCreate and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.\n\nMaintain a hands-on approach to all culinary operations.\n\nWork collaboratively with all members of the food and beverage team in menu planning, development, and execution.\n\nEnsure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.\n\nWork closely with department managers to develop them both personally and professionally.\n\nDrive outlet revenues through strategic marketing, promotion and up selling efforts.\n\nCalculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.\n\nEstimates production needs on a daily and weekly basis. Communicates production needs to “key” kitchen associates daily.\n\nMay schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.\n\nWork with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.\n\nMonitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.\n\nMonitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.\n\nKeep records required by government agencies regarding sanitation, and food subsidies when appropriate.\n\nEstablish standards for personnel performance and customer service.\n\nReview work procedures and operational problems to determine ways to improve service, performance, or safety.\n\nOrganize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.\n\nRecord and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.\n\nArrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.\n\nTrain workers in food preparation, and in service, sanitation, and safety procedures.\n\nCoordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.\n\nCoordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings.\n\nEducation and Experience\n\nBachelor’s Degree (Four Year College or University) preferred: or 6 Years Work Equivalent\n\nExperience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.\n\nExcellent computer skills needed including familiarity with Microsoft Office.\n\nCrestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.\n\n#J-18808-Ljbffr","company":"Crestlineexternal","rawCompany":"crestlineexternal","city":"Millbrae","state":"CA","isRemote":false,"isActive":false,"createdAt":"2026-07-08T03:40:34.098Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"721110","title":"Hotels (except Casino Hotels) and Motels","slug":"hotels-except-casino-hotels-and-motels"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Overview\nThe Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands-on approach to all culinary operations.\n\nKey Duties & Responsibilities\n\nCreate and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.\n\nMaintain a hands-on approach to all culinary operations.\n\nWork collaboratively with all members of the food and beverage team in menu planning, development, and execution.\n\nEnsure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.\n\nWork closely with department managers to develop them both personally and professionally.\n\nDrive outlet revenues through strategic marketing, promotion and up selling efforts.\n\nCalculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.\n\nEstimates production needs on a daily and weekly basis. Communicates production needs to “key” kitchen associates daily.\n\nMay schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.\n\nWork with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.\n\nMonitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.\n\nMonitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.\n\nKeep records required by government agencies regarding sanitation, and food subsidies when appropriate.\n\nEstablish standards for personnel performance and customer service.\n\nReview work procedures and operational problems to determine ways to improve service, performance, or safety.\n\nOrganize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.\n\nRecord and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.\n\nArrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.\n\nTrain workers in food preparation, and in service, sanitation, and safety procedures.\n\nCoordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.\n\nCoordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings.\n\nEducation and Experience\n\nBachelor’s Degree (Four Year College or University) preferred: or 6 Years Work Equivalent\n\nExperience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.\n\nExcellent computer skills needed including familiarity with Microsoft Office.\n\nCrestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.\n\n#J-18808-Ljbffr","datePosted":"2026-07-08T03:40:34.098Z","dateModified":"2026-07-08T03:40:34.098Z","hiringOrganization":{"@type":"Organization","name":"Crestlineexternal","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Millbrae","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"48530c1b2fc9bd047fd072ae"},"url":"https://jobsearcher.com/jobs/48530c1b2fc9bd047fd072ae"}}