Executive Chef

Pyramid Global Hospitality • Berkeley, CA

9d • Onsite

About The Position

Pyramid Global Hospitality is hiring an Executive Chef for the Residence Inn by Marriott Berkeley, a 331-suite hotel in downtown Berkeley, California, with a rooftop restaurant and bar, banquet and event spaces, and multiple food and beverage experiences. The Executive Chef will lead culinary operations and shape the hotel's culinary identity, combining creative menu development with hands-on kitchen leadership and financial accountability.

The role oversees culinary execution across restaurant dining, banquets, special events, and other food and beverage experiences. The Executive Chef leads and develops the culinary team, manages kitchen operations and departmental financial performance, ensures food safety and quality standards, and collaborates with hotel and food and beverage leadership to deliver memorable guest experiences. The position requires flexibility to work evenings, weekends, holidays, and extended hours according to business needs.

Requirements

• At least 5 years of progressive culinary experience, including leadership experience in a high-volume hotel, upscale restaurant, or comparable hospitality environment.
• Demonstrated success in menu development, culinary innovation, and multi-outlet kitchen operations.
• Strong understanding of food cost management, budgeting, inventory controls, purchasing, and labor productivity.
• Proven ability to lead, motivate, and develop diverse culinary teams.
• Exceptional culinary skills and a passion for quality, presentation, and memorable guest experiences.
• Strong communication, organizational, and problem-solving abilities.
• Ability to balance creativity with financial accountability and operational efficiency.
• Comprehensive knowledge of food safety, sanitation, and applicable health regulations.
• Flexibility to work evenings, weekends, holidays, and extended hours based on business demands.

Nice To Haves

• Culinary degree or equivalent professional culinary training and experience preferred.

Responsibilities

• Develop and execute innovative, seasonally inspired menus that reflect culinary trends, guest preferences, and the hotel's brand identity.
• Maintain food quality, flavor, presentation, and consistency across culinary outlets.
• Oversee culinary execution for restaurant dining, banquets, special events, and other food and beverage experiences.
• Evaluate guest feedback and dining trends to identify opportunities for improvement and innovation.
• Lead, mentor, and inspire Sous Chefs, cooks, and kitchen associates, fostering a collaborative work environment.
• Provide hands-on leadership during kitchen preparation and service.
• Oversee recruitment, onboarding, training, performance management, and professional development of culinary associates.
• Set clear expectations, promote accountability and continuous learning, and support talent development and succession planning.
• Oversee daily kitchen operations across food and beverage outlets.
• Manage food costs, labor expenses, inventory, purchasing, and waste reduction to meet financial objectives.
• Develop cost-effective menu strategies that support profitability without compromising quality or guest satisfaction.
• Collaborate with Food & Beverage leadership on budgeting, forecasting, menu pricing, and operational planning.
• Build vendor relationships, source quality ingredients, and maintain effective purchasing controls.
• Partner with Food & Beverage, Sales, and hotel leadership to create dining experiences that support property objectives.
• Collaborate on special events, seasonal promotions, banquet menus, and culinary experiences.
• Maintain a visible presence during key service periods and respond proactively to guest feedback.
• Support guest satisfaction, revenue, and the overall food and beverage experience.
• Ensure compliance with food safety, sanitation, health, and workplace safety regulations.
• Maintain cleanliness, organization, and proper food handling throughout kitchen operations.
• Establish and reinforce culinary procedures, quality controls, and operational standards.
• Promote a safe, professional, and respectful working environment.
• Support changing business priorities and contribute to special projects and initiatives advancing departmental and property goals.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed