Executive Chef

PORTOLA HOTEL & SPA•Monterey, CA

4d•$130,000 - $150,000

About The Position

The Executive Chef is responsible for providing strategic and operational leadership for all culinary operations within the hotel. This position oversees menu development, food quality, sanitation, safety, labor management, and financial performance across all food outlets, banquets, and special events. The Executive Chef leads, trains, and develops the culinary team while ensuring compliance with all company standards, brand expectations, and applicable federal, state, and local regulations, including California wage and hour laws.

Requirements

Minimum of 7–10 years of progressive culinary experience in a high-volume, full-service hotel or resort environment
At least 3–5 years in a senior culinary leadership role (Executive Sous Chef, Chef de Cuisine, or Executive Chef)
Demonstrated expertise across all kitchen stations and culinary disciplines
Strong background in banquet and large-scale event production
Ability to perform cooking demonstrations and lead menu tastings
Must maintain open and flexible availability to accommodate operational demands and fluctuating business volumes
May be required to work evenings, weekends, holidays, and special events
High School diploma or equivalent required
Current and valid ServSafe Food Protection Manager Certification required
Leadership: Demonstrated ability to lead, motivate, and develop diverse culinary teams. Strong interpersonal skills with the ability to manage conflict, maintain professionalism, and lead under pressure. Commitment to the hotel’s Purpose, Values, and Commitments.
Organization: Strong organizational skills with the ability to manage multiple outlets, priorities, and deadlines in a fast-paced environment.
Office Administration: Proficiency in Microsoft Office and food & beverage management systems. Experience with scheduling, payroll oversight, inventory systems, and cost controls.
Safety and Security: Thorough understanding of hotel safety procedures, including Emergency Response Plans and Injury & Illness Prevention Programs (IIPP).
Legal: Working knowledge of federal, state, and local employment laws, including but not limited to wage and hour laws, meal and rest periods, OSHA, FLSA, ADA, FMLA, and applicable California labor regulations.

Nice To Haves

Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred

Responsibilities

Provide overall leadership and direction for all culinary operations, including restaurants, banquets, catering, and special events
Establish and maintain high standards of food quality, consistency, and presentation
Develop, implement, and periodically review menus with attention to seasonality, cost control, and guest satisfaction
Maintain accountability for culinary labor and food cost budgets, including forecasting and cost analysis
Oversee purchasing, inventory control, and vendor relationships to ensure quality, pricing, and product availability
Ensure compliance with all food safety, sanitation, and health regulations, including ServSafe and local health department standards
Lead, coach, train, and evaluate culinary leadership (Sous Chefs, Chef de Cuisine) and kitchen staff
Collaborate with Human Resources on hiring, onboarding, training, corrective action, and performance management
Create and manage work schedules in accordance with business needs while minimizing overtime and ensuring compliance with California meal and rest period requirements
Monitor kitchen operations to ensure cleanliness, organization, and adherence to safety protocols
Oversee implementation of FIFO practices to control waste, spoilage, and foodborne illness risks
Partner with Front of House leadership to ensure effective communication and seamless guest service
Support banquet and event production, including menu planning, execution, and staffing
Identify equipment needs and report maintenance or safety concerns to Engineering
Serve as a visible leader during peak service periods and special events
Complete additional projects and duties as assigned by the Director of Food & Beverage or General Manager.