Area Executive Chef

Proper Hospitality Careers•Palm Springs, CA

22d•Onsite

About The Position

The Area Executive Chef leads the culinary programs for Melvyn’s and Marlowe’s at Avalon Palm Springs. The role connects two distinct restaurant concepts: Melvyn’s, a legacy-driven restaurant focused on classic cuisine, service, consistency, and its historic identity; and Marlowe’s, a three-meal-a-day restaurant serving hotel guests and visitors from breakfast through dinner, including poolside service. The chef will develop and evolve seasonal menus reflecting the Coachella Valley, local purveyors, Avalon’s identity, and the tastes of Palm Springs guests, while maintaining each concept’s distinct personality. The chef will work directly with sous chefs, without an Executive Sous Chef in the structure, and will recruit, develop, mentor, and retain the kitchen team. The role requires an active presence during service, close coordination with front-of-house, and responsibility for special events, private villa buyouts, Coachella weekend, VIP requests, weddings, and corporate events. Events account for approximately 20% of food and beverage revenue, and prior banquet and catering experience is essential. The Area Executive Chef owns food cost and kitchen efficiency, including menu engineering, portion discipline, supplier relationships, inventory oversight, and waste reduction. The chef is also responsible for food safety and Riverside County health-code compliance, and regularly reports kitchen metrics and food-cost performance to the F&B Director and ownership. The position offers direct access to ownership and creative decision-making authority over culinary direction, with a performance incentive tied to the success of the culinary program.

Requirements

Meaningful experience in a leadership role in quality-driven kitchens, such as executive chef, chef de cuisine, or comparable creative ownership of a concept.
Demonstrated ability to develop menus, manage food costs, and build kitchen teams.
Experience in high-quality kitchens and an understanding of both culinary craft and volume.
Prior banquet and catering experience.
Ability to lead two concepts and manage kitchen operations without an Executive Sous Chef.
Valid Riverside County Food Handler’s Card or ServSafe Manager Certification, or ability to obtain one immediately upon hire.

Nice To Haves

A portfolio of culinary work demonstrating a distinct point of view.
Familiarity with Southern California sourcing, ingredient seasonality, and resort hospitality guests.
A culinary degree.
Experience reflecting a clear culinary perspective across fine dining and casual concepts.

Responsibilities

Design and evolve seasonal menus for Melvyn’s and Marlowe’s that reflect the Coachella Valley, local purveyors, and Avalon’s identity.
Maintain the distinct culinary personalities of both concepts while balancing creativity and consistent execution.
Build relationships with local farmers, ranchers, and artisan producers.
Collaborate with ownership and the Area Director of Food & Beverage on the evolution of the concepts.
Recruit, inspire, develop, and retain sous chefs and line cooks.
Provide daily mentorship and hands-on training, and foster a kitchen culture centered on creativity, respect, and growth.
Manage scheduling, station assignments, and daily team logistics with the sous chefs.
Lead actively during service and work from the pass.
Partner with the front-of-house team to coordinate food, timing, and presentation.
Tailor culinary offerings for special events, private villa buyouts, Coachella weekend, and VIP guest requests.
Monitor guest feedback and reviews and use insights to improve menus and service.
Oversee and support the events program, including weddings and corporate events.
Manage food-cost targets through menu engineering, portion discipline, and supplier relationships while maintaining quality.
Oversee ordering, inventory, and waste reduction, with sous chefs handling day-to-day purchasing execution.
Maintain compliance with Riverside County health codes and food safety regulations.
Report food-cost performance and kitchen metrics to the F&B Director and ownership.