Executive Chef

HM Alpha Hotels & Resorts • Westlake Village, CA

5d

About The Position

The Executive Chef leads the kitchen and sets the direction for the food and beverage program, owning the culinary experience across outlet restaurants, banquets, catering, activations, and in-room dining. This senior-level role balances culinary creativity with disciplined operations and is accountable for guest experience, team performance, and financial results. The Executive Chef leads, hires, and develops the culinary team; oversees daily kitchen operations; creates and evolves seasonal, guest-driven menus; partners with Operations, F&B, and Sales; and manages food cost, labor, purchasing, inventory, vendors, product quality, cleanliness, safety, and compliance. The role requires strong execution across à la carte and high-volume banquet operations, with a focus on consistent food quality, efficient kitchens, and profitability. Successful completion of a background check is required prior to employment.

Requirements

• At least 8 years of experience in professional kitchens.
• Proven leadership at the Executive Sous Chef or Executive Chef level; first-time Executive Chefs will not be considered.
• Strong culinary fundamentals and high-volume execution experience.
• Strong business acumen, including food cost, labor, forecasting, and menu engineering.
• Strong banquet and multi-outlet experience.
• Food safety certification, such as ServSafe or equivalent.
• Comfort with POS, purchasing, inventory, and scheduling systems.
• Proficiency in MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control.
• Experience using Microsoft Office Suite, including Excel, Outlook, and Word, for inventory management, scheduling, budgeting, and executive-level communication.
• Familiarity with payroll and labor platforms such as Paychex.
• Either a high school diploma or GED and at least 6 years of culinary or F&B leadership experience, or a two-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution and at least 4 years of relevant professional experience.
• Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training.

Nice To Haves

• Experience in luxury or premium hotel kitchens.
• Hotel or high-end hospitality experience.
• Advanced coursework or continuing education in hospitality leadership.

Responsibilities

• Lead, hire, and develop a culinary team capable of executing at scale.
• Own daily kitchen operations, including preparation, execution, consistency, and presentation.
• Build and evolve relevant, seasonal, guest-driven menus.
• Partner with Operations, F&B, and Sales to deliver events and banquets.
• Manage food cost, labor, and purchasing.
• Oversee inventory, vendor relationships, and product quality.
• Maintain clean, safe, and compliant kitchens.
• Drive operational efficiency without sacrificing quality.
• Deliver results in guest satisfaction, team performance, and profitability.
• Control costs, staffing, and operations, and perform other duties as assigned.

Benefits

• Medical, dental, and vision benefits, with an HSA available.
• Company-paid disability and life insurance.
• Employee Assistance Program.
• Supplemental benefits.
• 401(k) with match.
• Employee discounts.
• Paid vacation and sick time.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED