Top 9 Executive chef Jobs in Oxnard, Ca

Executive Chef
Hyatt Westlake —Westlake Village, CA
- Full-time
- Microsoft Excel
- Oracle
- Microsoft Outlook
- Health savings account
- Disability insurance
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Kitchen - Executive Sous Chef
Ojai Valley Inn —Ojai, CA
- $120,000 - $140,000 a year
- Holidays
- 7 years
- ServSafe
- Mentoring
Culinary Director
The Artesian of Ojai —Ojai, CA
- $78,000 - $82,000 a year
- 8 hour shift
- 5 years
- Mid-level
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
13d
Executive Chef
Oakmont Senior Living —Camarillo, CA
- $79,000 - $82,000 a year
- Online Application
- Criminal background check
- Pre-employment physical examination
- Senior level
- Store discount
- COVID-19 protective measures
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13h
CATERING EXECUTIVE CHEF - THOUSAND OAKS, CA
Eurest —Newbury Park, CA
- $76,000 - $85,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
Chef de Cuisine - Jimmy's Pub
Ojai Valley Inn —Ojai, CA
- $85,000 - $90,000 a year
- Spanish
- Microsoft Excel
- 6 years
14d

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Executive Chef

Hyatt Westlake
Westlake Village, CA

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Job Details

Full-time

Benefits

Health savings account
Disability insurance
Health insurance
Dental insurance
Employee assistance program
Vision insurance
401(k) matching
Employee discount
Life insurance

Qualifications

Kitchen health and safety standards
Food service health code compliance
ServSafe
Senior leadership

Full Job Description

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.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

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

WHAT GOOD LOOKS LIKE

Clean, consistent food that looks right and eats well every time
A team that’s trained, engaged, and accountable
Kitchens that run organized, efficient, and calm under pressure
Menus that sell and make sense financially
Strong execution across both a la carte and high-volume banquet business
No surprises—costs, staffing, and ops are controlled

KEY STRENGTHS

Strong culinary fundamentals and high-volume execution
Solid business acumen (food cost, labor, forecasting, menu engineering)
Clear, direct communicator who sets the standard and holds the line
Organized, detail-oriented, and solution-driven
Builds teams, develops talent, and leads from the front
Balances creativity with operational reality

CULINARY FOUNDATIONS & PROFESSIONAL EXPERIENCE

This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred.

Additional Required Qualifications:

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

Preferred Education & Experience:

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.

Certifications Required:

Food safety certification (ServSafe or equivalent)
Comfortable with systems (POS, purchasing, inventory, scheduling tools)

Academic background & Culinary Development:

Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus
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

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

THE ROLE

This isn’t just running a kitchen, it’s owning a business.
You drive the food, the team, and the results.

Quick Apply

Refine Your Search

executive chef jobs in oxnard, ca

Executive Chef

Kitchen - Executive Sous Chef

Culinary Director

Executive Chef

CATERING EXECUTIVE CHEF - THOUSAND OAKS, CA

Chef de Cuisine - Jimmy's Pub

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