Job Description

SkyBridge Luxury & Associates is partnering with a prestigious luxury hotel on the California coast near Los Angeles to source an Executive Chef who will lead and elevate the hotel’s culinary program . This is a rare opportunity for a visionary chef to shape a coastal-inspired fine dining experience , oversee multiple F&B outlets , and drive culinary excellence in one of the most stunning destinations in Southern California.

The Executive Chef will be responsible for developing seasonal menus, leading a high-performing culinary team, and maintaining Forbes Five-Star standards while curating a refined yet approachable dining experience that complements the hotel’s oceanfront setting .

Key Responsibilities:

• Culinary Leadership & Menu Development: Create and execute seasonal, locally inspired menus across the hotel’s signature restaurant, casual dining outlets, in-room dining, and banquet operations .
• Operational Excellence: Oversee all back-of-house operations , ensuring seamless service execution, efficiency, and cost controls .
• Team Leadership & Development: Recruit, mentor, and lead a highly skilled culinary team , fostering a culture of collaboration, innovation, and excellence .
• Banquet & Catering Operations: Design bespoke catering menus for private events, weddings, and high-profile gatherings , ensuring an exceptional luxury dining experience .
• Sustainability & Vendor Relations: Build strong relationships with local farmers, fisheries, and purveyors to enhance sustainability efforts and ingredient quality .
• Financial & Cost Management: Maintain budget oversight, analyze food costs, labor efficiencies, and revenue projections to ensure profitable operations .
• Guest Experience & Brand Alignment: Collaborate with the F&B and Marketing teams to enhance the guest experience through chef-driven activations, partnerships, and culinary events .
• Compliance & Safety Standards: Ensure all kitchen operations align with local health codes, safety regulations, and best practices in food safety and sanitation .

Qualifications:

• 7+ years of experience as an Executive Chef or Executive Sous Chef in a luxury hotel, fine dining restaurant, or high-end resort .
• Expertise in coastal cuisine, seafood-forward menus, and farm-to-table dining concepts .
• Strong leadership skills with experience in team development, training, and performance management .
• In-depth knowledge of high-volume banquet operations, kitchen design, and cost control strategies .
• Proven ability to curate exceptional guest dining experiences , collaborating with front-of-house and beverage teams .
• Culinary degree preferred; ServSafe certification or equivalent required .

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