F&B Executive Chef

DOLPHIN HOTEL MANAGEMENT•San Diego, CA

8d•$77,000 - $85,000

About The Position

Executive Chef At Dolphin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Dolphin, together we can rise. Job Summary The Hotel Executive Chef is responsible for overseeing the culinary operations of the hotel, including menu development, food preparation, and kitchen management. This role involves leading the culinary team, ensuring the highest standards of food quality and presentation, and creating memorable dining experiences for guests. The Executive Chef plays a vital role in managing the kitchen budget, inventory, and compliance with health and safety regulations.

Requirements

Culinary degree or equivalent training from a recognized culinary school.
Minimum of 5-7 years of experience in a culinary role, with at least 3 years in a leadership position, preferably in a hotel or high-volume restaurant.
Strong leadership and team management skills.
Excellent culinary skills with a thorough understanding of various cooking techniques and cuisines.
Knowledge of food safety regulations and best practices.
Strong organizational and communication skills.
Ability to work in a fast-paced environment and manage multiple priorities.
Creativity and passion for food and hospitality.
Ability to stand for long periods while working in the kitchen.
Capability to lift and carry heavy items, up to 50 pounds.
Ability to work in a hot, fast-paced environment and handle stressful situations.
Must be available to work flexible hours, including nights, weekends, and holidays as required.

Responsibilities

Develop and design innovative menus that reflect current food trends and cater to diverse guest preferences.
Oversee daily kitchen operations, ensuring food is prepared and presented according to hotel standards.
Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
Manage kitchen inventory, ordering supplies, and controlling food costs to meet budgetary goals.
Ensure compliance with health, safety, and sanitation regulations, conducting regular inspections of kitchen facilities.
Collaborate with the Food and Beverage Manager to plan special events, banquets, and catering services.
Maintain high standards of food quality, taste, and presentation, consistently meeting guest expectations.
Monitor kitchen performance and implement improvements to increase efficiency and productivity.
Stay updated on culinary trends and incorporate seasonal ingredients into menu offerings.
Address guest feedback and concerns related to food quality and service promptly and professionally