Executive Chef

The Marcus Corporation•Palm Desert, CA

About The Position

HOTEL PASEO, Autograph Collection, is seeking an Executive Chef to lead food preparation and production and control labor and food costs across its food outlets and banquet operations. The role is responsible for meeting the hotel’s standards for quality, consistency, and brand execution. The hotel is part of the Marcus Hotels & Resorts portfolio and features 150 guest rooms and suites, multiple dining venues, a resort-style pool, and an on-site spa. The Executive Chef leads culinary operations, manages departmental financial performance, and hires, trains, schedules, and supervises kitchen staff. The role also develops menus, manages inventory and vendor relationships, enforces food safety and cleanliness standards, monitors team and product performance, and collaborates with hotel leadership on budgets, guest experience, and operational improvements. The position requires varied shifts, including days, nights, weekends, and holidays, and includes physical work such as extended standing and lifting up to 100 pounds.

Requirements

At least 5 years of Executive Chef experience.
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 work effectively 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 organization and attention to detail.
Financial and analytical skills, including budgeting, forecasting, cost control, and interpreting reports.
Proficiency in basic computer systems for inventory, menu development, and operational management.
Ability to meet physical demands, including extended standing and lifting up to 100 pounds, and to work 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.
Experience in high-volume operations and broad knowledge of global and regional cuisines.

Responsibilities

Lead and oversee culinary operations, ensuring brand standards, quality, and consistency across food outlets and banquets.
Manage departmental financial performance, including budgeting, labor, inventory, and cost controls.
Interview, hire, train, schedule, and supervise kitchen staff; maintain a high-performing and accountable culture.
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 strong 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 current 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.