Executive Chef - Hotel Californian

Hotel Californian•Santa Barbara, CA

About The Position

Located in the heart of Hotel Californian, this Forbes-level luxury destination blends Spanish Colonial Revival architecture with modern sophistication, offering a highly curated guest experience across dining, events, and resort amenities. We are seeking a visionary and operationally disciplined Executive Chef to lead all culinary operations across the property. This role is responsible for setting the culinary direction, driving innovation, and ensuring exceptional execution across all outlets, including signature restaurants, banquets, in-room dining, and special events. The Executive Chef will serve as a strategic business partner to property leadership, fostering a culture of excellence while delivering elevated, guest-centric culinary experiences aligned with the Hotel Californian brand and Foley Hospitality Group standards.

Requirements

7–10+ years of progressive culinary leadership experience, with at least 3–5 years as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end multi-outlet environment
Proven experience managing multi-outlet hotel operations (restaurants, banquets, IRD)
Strong foundation in seasonal, ingredient-driven cuisine with a refined culinary perspective
Demonstrated success managing P&L, food cost, and labor controls
Exceptional leadership, communication, and organizational skills
Food Safety Certification required
Ability to stand for extended periods and work in a high-demand kitchen environment
Ability to lift up to 50 pounds
Availability to work evenings, weekends, holidays, and peak business periods

Nice To Haves

Experience in luxury, Forbes-level, or Michelin-influenced environments strongly preferred

Responsibilities

Culinary Vision & Brand Leadership Define and execute the overall culinary vision for Hotel Californian, ensuring alignment with luxury brand standards
Lead menu development across all outlets with a focus on seasonality, local sourcing, and elevated presentation
Create distinctive, memorable dining experiences that enhance the hotel’s positioning as a premier culinary destination
Partner with Food & Beverage and Marketing teams on concept evolution, activations, and programming
Multi-Outlet Operations & Execution Oversee all culinary operations, including restaurants, banquets, catering, in-room dining, and pool/service outlets
Ensure consistency, quality, and execution across all service periods and touchpoints
Establish and enforce culinary standards, recipes, and plating guidelines
Drive operational excellence in prep, production, and service flow
Financial Performance & Business Strategy Own and manage kitchen P&L performance, including food cost, labor cost, and profitability
Develop budgets, forecasts, and cost-control strategies aligned with business objectives
Optimize purchasing, vendor relationships, and inventory management
Identify revenue opportunities through menu engineering, events, and strategic programming
Leadership & Team Development Build, lead, and inspire a high-performing culinary leadership team across all outlets
Develop Sous Chefs and kitchen leaders through mentorship, coaching, and succession planning
Foster a culture of accountability, professionalism, and continuous improvement
Partner with People & Culture on recruiting, performance management, and team engagement
Guest Experience & Collaboration Champion a guest-first mindset, ensuring all culinary offerings exceed expectations
Collaborate closely with front-of-house leadership to deliver seamless, luxury-level service
Engage with VIP guests, ownership, and stakeholders as needed
Respond proactively to guest feedback and continuously elevate the dining experience
Compliance, Safety & Standards Ensure full compliance with all California health, safety, and sanitation regulations
Maintain strict adherence to food safety standards and kitchen cleanliness
Uphold company policies and procedures across all culinary operations