Top 6 Executive chef Jobs in Monterey Ca

Executive Chef
Hersha Hospitality Management, LP —Marina, CA
- $120,000 - $130,000 a year
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- 1 year
- Wellness program
- Commuter assistance
Executive Chef
Sanctuary Beach Resort —Marina, CA
- $120,000 - $130,000 a year
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- 1 year
- Wellness program
- Commuter assistance
Executive Chef
Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course —Monterey, CA
- $130,000 - $150,000 a year
- Extended hours
- Background check
- Pass drug screening
- Cooking
- Health insurance
- Dental insurance
Executive Chef
Hyatt Regency Monterey —Monterey, CA
- $130,000 - $150,000 a year
- Extended hours
- Background check
- Pass drug screening
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Executive Sous Chef
Marriott International, Inc —Monterey, CA
- $47.60 - $61.54 an hour
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Sous Chef
SSA Group —Monterey, CA
- $80,000 - $90,000 a year
- Weekends as needed
- ServSafe
- Customer service
- Computer literacy
- Disability insurance
- Health insurance
Quick Apply

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Director of Outlets
La Bahia Hotel and Spa —Santa Cruz, CA
Responsible for the ongoing restaurants operations, as well as assisting in refining, updating, and creating training and development tools to elevate the…
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Executive Chef/Kitchen Manager- College Dining
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Executive Chef

Hersha Hospitality Management, LP -
Marina, CA

Apply Now

Job Details

$120,000 - $130,000 a year

Benefits

Wellness program
Commuter assistance
Health insurance
Dental insurance
Paid time off
Employee assistance program
Vision insurance
401(k) matching
Employee discount
Life insurance

Qualifications

Food and beverage product quality management
Food quality maintenance
Menu design
Kitchen health and safety standards
Recipe adherence
Chemical handling safety procedures
Staff supervision
Assisting with meal planning
Received goods storage
Food service purchasing
Corrective actions in cleaning and sanitation
Specialty dish recipe development
Team leadership
Coaching
Staff scheduling
Labor cost analysis
Routine inspections
Team development
Hiring
Recruitment and selection
Culinary Arts
Culinary Arts Certificate
Kitchen cost control
Product development
Inventory tracking for food cost management
Production planning
Plating
Kitchen staff training
Food & beverage production
Environmental protocols

Full Job Description

Compensation: $120,000 to $130,000 per year

Salt Wood Kitchen and Oysterette, located at The Sanctuary Beach Resort, is seeking a passionate and driven Executive Chef to lead our restaurant operation and influence property-wide food and beverage growth.. This role offers a unique opportunity to shape a high-potential culinary program, develop seasonal menus, and build strong relationships in a coastal setting. The ideal candidate brings experience from independent restaurants, a hands-on leadership style, and a strategic mindset for team development and guest satisfaction in a hotel environment.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
Establish priorities and assign production and preparation tasks to staff to execute.
Review daily menu specials, banquet event orders and inventory food items for daily use.
Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
Assist catering department with developing special menus for functions; meet with clients as requested.
Review sales and food cost daily and ensure that excess items are utilized efficiently.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
Perform other duties as requested by management.

Your Background and Skills

Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
Expertise in food product, presentation, quality and preparation along with menu concept and design.

HHM Benefits and Perks

Medical, Dental and Vision Health Insurance
Paid Time Off
401k Company Match
Free Basic Life Insurance
Travel Discounts
Commuter Transit and Commuter Parking Benefits
Quarterly Bonuses and Incentives
Employee Assistance and Wellness Program
Educational/Professional Development

Work Environment and Context

Work schedule varies and will include working on holidays and weekends.
Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Apply Now

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