Executive Chef

Marcus Corporation•Palm Desert, CA

1d•Onsite

About The Position

HOTEL PASEO, Autograph Collection, in Palm Desert is seeking an Executive Chef to execute food preparation and production and control labor and food costs across food outlets and banquet operations while meeting the hotel’s quality standards. The hotel is part of the Milwaukee-based Marcus Hotels & Resorts portfolio and has 150 guest rooms and suites, with dining outlets including Larkspur Grill, Lemon Drop Pool Bar, and Café Paseo. The Executive Chef leads culinary operations across outlets and banquets, manages departmental financial performance, and hires, trains, schedules, and supervises kitchen staff. The role includes menu development, responding to feedback, monitoring quality and workflow, enforcing health and safety requirements, managing inventory and vendor relationships, and collaborating with leadership on operational and guest-experience initiatives. The position requires varied shifts, including days, nights, weekends, and holidays, and the physical ability to stand for extended periods and lift up to 100 pounds.

Requirements

At least 5 years of Executive Chef experience; high-volume operations experience is ideal.
Broad knowledge of global and regional cuisines.
Demonstrated leadership skills and ability to build, lead, and develop high-performing teams.
Strong communication skills and ability to collaborate across departments and engage staff and stakeholders.
Ability to thrive in a fast-paced, high-pressure environment while maintaining professionalism and composure.
Strong operational knowledge of food products, kitchen equipment, and culinary techniques.
Ability to manage multiple priorities with strong organization and attention to detail.
Financial and analytical skills, including budgeting, forecasting, cost control, and interpreting reports.
Proficiency with basic computer systems for inventory, menu development, and operational management.
Physical ability to meet the role’s demands, including extended standing and lifting up to 100 pounds, and working in varying kitchen conditions.
Required food safety certification, such as ServSafe or equivalent.
Ability to work varied shifts, including days, nights, weekends, and holidays.

Nice To Haves

Formal culinary training.

Responsibilities

Lead and oversee culinary operations, ensuring brand standards, quality, and consistency across outlets and banquets.
Manage departmental financial performance, including budgeting, labor, inventory, and cost controls.
Interview, hire, train, schedule, and supervise kitchen staff.
Design and evolve menus based on trends, seasonality, and business needs, including special events and banquets.
Listen to client and staff feedback, implement improvements, and maintain team communication.
Monitor staff performance, product quality, and workflow, fostering continuous improvement.
Audit inventory, enforce health and safety regulations, and maintain kitchen cleanliness.
Build and maintain vendor relationships to support consistent quality.
Stay updated on culinary trends by dining at local and regional establishments.
Collaborate with leadership on strategic initiatives, budgeting, guest experience, and operational improvements.
Perform other duties as assigned.

Benefits

A free, well-balanced meal every shift.
Room discounts at Marcus Hotels & Resorts and Marriott Worldwide locations.
Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa.
Discounted parking.
Two-for-one movie theater coupons at Marcus Theatres.
Career growth and transfer opportunities between properties.
Early wage access.
Paid time off.
Flexible scheduling.
Medical, dental, and vision insurance offered after 30 days of employment.
Company-paid life insurance.
Employee assistance program.
401(k) with employer match.