Executive Chef

About Us

Surround yourself with modern comforts at the San Diego Marriott La Jolla.

Our stylish hotel positions you near dazzling destinations including La Jolla Shores, Birch Aquarium, the University of California, San Diego and the beautiful Westfield UTC shopping mall.

The San Diego Trolley line has been extended North and now stops right outside our hotel for commuting.

Our associates enjoy daily free meals in our spacious associate cafeteria, and a monthly Town Hall/luncheon in our ballroom with special delights from our Chef and games and prizes.

We also offer free parking on site and hotel discounts with all Marriott brands worldwide.

Join our commitment to our community with one of our monthly volunteer activities throughout the city.

Come see us today to learn more!

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

The Executive Chef leads all kitchen operations, overseeing the procurement, preparation, and presentation of food while ensuring a safe and sanitary environment.

This role drives quality, consistency, and profitability, delivering exceptional culinary experiences and Wonderful Hospitality, Always.

Compensation: $90,000 - $95,000 annually, bonus eligible.

Essential Duties and Responsibilities


* Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.


* Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.

Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.


* Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.


* Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


* Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.


* Execute and promote the Accident Prevention Program to minimi...