Executive Chef

Millennium Hotels and Resorts•Sunnyvale, CA

8h•$140,000 - $150,000•Onsite

About The Position

As our Executive Chef, you will lead all culinary operations across the property, creating exceptional dining experiences while driving culinary excellence, operational performance, and team engagement. This role is ideal for a visionary culinary leader who combines creativity with strong business acumen and is passionate about developing talent, delivering memorable guest experiences, and building a culture of excellence. You will shape the culinary vision, culture, and performance of the kitchen operations. Through innovation, leadership, and collaboration, you will elevate the guest experience while maximizing quality, efficiency, and profitability. Your leadership will bring our values to life by creating an environment where creativity thrives, talent is developed, and exceptional results are achieved.

Requirements

Passion for hospitality and culinary excellence
Strong communication and interpersonal skills
Ability to thrive in a fast-paced environment
Creative mindset with strong attention to detail
Flexibility to work varied schedules, including evenings, weekends, and holidays
Proven leadership experience as an Executive Chef or senior culinary leader within hotels, resorts, or upscale hospitality environments
Demonstrated ability to drive quality, accountability, and team engagement
Strong decision-making and problem-solving capabilities
Experience managing budgets, forecasting, labor costs, and food cost controls
Ability to lead through change, innovation, and operational growth
Strong knowledge of culinary operations, banquet production, and menu development
Experience with food cost management, purchasing, and inventory controls
Knowledge of food safety regulations
Experience managing high-volume kitchen operations
Strong understanding of labor productivity and scheduling
Ability to analyze performance metrics and implement strategies to improve profitability and guest satisfaction
High school diploma or equivalent required

Nice To Haves

Culinary degree or formal culinary training preferred
Equivalent combination of education and relevant experience will be considered

Responsibilities

Lead and oversee all culinary operations including restaurant, bar, banquets, catering, and in-room dining
Create and execute innovative menus aligned with the M Social brand experience
Build and sustain a high-performing and engaged culinary team
Foster accountability, collaboration, and continuous improvement
Ensure exceptional food quality, consistency, and presentation
Maintain smooth and efficient kitchen operations
Establish and uphold standards for sanitation, food safety, and cleanliness
Develop recipes, specifications, and production procedures
Monitor labor productivity and kitchen efficiencies
Drive continuous improvement and operational excellence
Deliver memorable culinary experiences rooted in a passion for hospitality
Stay current with industry trends and emerging concepts
Partner with Food & Beverage leadership to create exciting promotions and activations
Respond proactively to guest feedback and opportunities
Partner closely with Food & Beverage, Catering & Conference Services, Sales, and Operations teams
Promote a culture of respect, energy, and collaboration
Support hotel initiatives and cross-functional goals
Recruit, coach, and develop culinary talent
Provide ongoing feedback, recognition, and development opportunities
Build succession plans and strengthen leadership bench strength
Foster a culture of engagement, accountability, and continuous learning
Manage food cost, labor cost, and departmental budgets
Prepare forecasts and monitor key performance metrics
Optimize purchasing, inventory management, and waste control
Drive profitability while maintaining quality and guest satisfaction
Collaborate with vendors and suppliers to maximize value and consistency
Maintain compliance with local, state, and federal health regulations
Ensure adherence to company policies and safety standards
Maintain accurate inventory and cost-control procedures
Uphold a culture of accountability and operational excellence