Executive Chef

HM Alpha Hotels & Resorts • Westlake Village, CA

10d • Onsite

About The Position

As Executive Chef, you lead the kitchen and set the tone for the entire F&B program. This role is about delivering great food, running a sharp operation, and building a team that performs at a high level every day. You own the experience for all outlet restaurants, banquets, catering, activations, and in-room dining. It’s a balance of creativity and discipline: strong menus, clean execution, and consistent results. You’re hands-on when it matters, strategic where it counts, and accountable for both guest experience and financial performance.

Requirements

• 8+ years in professional kitchens
• Proven leadership at the Exec Sous or Executive Chef level
• Hotel or high-end hospitality experience preferred
• Strong banquet and multi-outlet experience
• Food safety certification (ServSafe or equivalent)
• Comfortable with systems (POS, purchasing, inventory, scheduling tools)
• Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training
• Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control
• Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level
• Familiarity with payroll and labor platforms such as Paychex
• Successful completion of a background check is required prior to employment.

Nice To Haves

• First-time Executive Chefs will not be considered.
• Experience in luxury or premium hotel kitchens is strongly preferred.
• High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience.
• Advanced coursework or continuing education in hospitality leadership is a plus

Responsibilities

• Lead, hire, and develop a strong culinary team that can execute at scale
• Own daily kitchen operations: prep, execution, consistency, and presentation
• Build and evolve menus that are relevant, seasonal, and guest-driven
• Partner with Ops, F&B, and Sales to deliver standout events and banquets
• Manage food cost, labor, and purchasing with discipline
• Stay on top of inventory, vendors, and product quality
• Keep kitchens clean, safe, and fully compliant—no shortcuts
• Drive efficiency without sacrificing quality
• Delivery of results: guest satisfaction, team performance, and profitability
• Other duties as assigned

Benefits

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

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree