Top 3 Executive chef Jobs in Highland, Ca

Executive Chef
Dreamscape Hospitality —Ontario, CA
- $85,000 - $95,000 a year
- Weekends as needed
- Bar
- ServSafe
- 5 years
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10d
Chef De Cuisine
Ontario Airport Hotel & Conference Center —Ontario, CA
- $80,000 - $100,000 a year
- Full-time
- ServSafe
- Mid-level
- 3 years
- Health insurance
- Dental insurance
Quick Apply

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Chef De Cuisine
Ontario Airport Hotel & Conference Center —Ontario, CA
Collaborate effectively with culinary, stewarding, banquet, restaurant, in-room dining, purchasing, and other hotel departments.
$80,000 - $100,000 a year
Quick Apply
Chef de Cuisine
SHADY CANYON GOLF CLUB INC —Irvine, CA
Support the Executive Chef in budgeting, forecasting, and cost planning. This role is responsible for training, leading, and organizing kitchen staff while…
$85,000 - $88,000 a year
Quick Apply

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Executive Chef
Confidential —Columbus, OH
Culinary degree or relevant certification preferred. Excellent leadership qualities with the ability to motivate and develop culinary teams.
From $90,000 a year
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4d
Chef de Cuisine - Ohio Wesleyan University
Aramark —Delaware, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$72,000 - $75,000 a year

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Executive Chef

Dreamscape Hospitality
Ontario, CA

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Job Details

Full-time
$85,000 - $95,000 a year
10 days ago

Qualifications

Hotel restaurant experience

Full Job Description

Job Title: Executive Chef

Job Code: 502040

Department: Culinary / Food & Beverage

Reports To: General Manager / Director of Food & Beverage

Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff

Position Type: Full-Time

________________________________________

Position Summary:

The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations.

________________________________________

Key Responsibilities:

Culinary Operations & Leadership
Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining).
Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards.
Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service.
Conduct regular tastings and inspections to maintain quality, consistency, and presentation.

Staff Management & Development

Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork.
Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate.
Foster a positive and professional kitchen environment that promotes continuous learning and safety.

Financial Oversight & Cost Control

Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports.
Monitor food and labor costs daily to maintain profitability while upholding quality standards.
Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing.

Sanitation & Safety Compliance

Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations.
Enforce proper food handling, hygiene, and sanitation practices among staff.
Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards.

Collaboration & Communication

Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus.
Attend department head meetings and contribute to the overall hotel strategy.
Collaborate with front-of-house teams to ensure alignment between kitchen and service operations.

________________________________________

Qualifications:

Degree or diploma in Culinary Arts, Hospitality, or related field preferred.
Minimum of 5–7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation.
Strong knowledge of international cuisines, fine dining, banquets, and buffet service.
Proven leadership and staff development skills.
Excellent organizational, communication, and time management abilities.
Proficiency with kitchen management software and Microsoft Office.
Food Safety Certification required (e.g., ServSafe).

________________________________________

Working Conditions:

Fast-paced, high-pressure kitchen environment.
Must be able to work flexible hours including early mornings, nights, weekends, and holidays.
Requires standing for long periods, lifting up to 50 lbs, and working in hot or humid environments.

Compensation

Competitive wage, commensurate with experience.

This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor.

Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

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