Executive Chef

Hersha Hospitality Management LP•Marina, CA

18d•Onsite

About The Position

Executive Chef Salt Wood Kitchen and Oysterette, located at The Sanctuary Beach Resort, is seeking a passionate and driven Executive Chef to lead our restaurant operation and influence property-wide food and beverage growth. This role offers a unique opportunity to shape a high-potential culinary program, develop seasonal menus, and build strong relationships in a coastal setting. The ideal candidate brings experience from independent restaurants, a hands-on leadership style, and a strategic mindset for team development and guest satisfaction in a hotel environment.

Requirements

Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
Expertise in food product, presentation, quality and preparation along with menu concept and design.

Nice To Haves

Experience from independent restaurants
Hands-on leadership style
Strategic mindset for team development and guest satisfaction in a hotel environment

Responsibilities

Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
Establish priorities and assign production and preparation tasks to staff to execute.
Review daily menu specials, banquet event orders and inventory food items for daily use.
Requisition day’s supplies and ensure they are received and stored correctly.
Communicate needs with purchasing and storeroom personnel.
Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
Ensure each kitchen work area is stocked with specified tools, supplies, equipment and that recipe cards, production schedules, plating guides and photography are posted and current.
Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
Develop new menu items, test and write recipes.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
Assist catering department with developing special menus for functions; meet with clients as requested.
Review sales and food cost daily and ensure that excess items are utilized efficiently.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
Perform other duties as requested by management.