Executive Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Schedule 3A- Kang Family Partners, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Executive Chef
Location: Santa Ynez Valley Marriott
We are seeking an experienced and creative Executive Chef to lead the culinary operations at Santa Ynez Valley Marriott. This is a hands-on leadership role responsible for all aspects of food production, including managing kitchen operations, maintaining food quality and safety standards, training kitchen staff, and delivering an exceptional dining experience that meets both Marriott brand standards and guest expectations.

What will you do?

Leadership & Team Development

• Supervise and manage the culinary team, including cooks, pantry staff, and dishwashers.
• Hire, train, coach, and develop kitchen team members to ensure high performance.
• Conduct regular employee meetings and performance evaluations.
• Prepare weekly schedules and oversee labor productivity within budgeted guidelines.

• Oversee all food preparation and ensure high quality, freshness, and creativity.
• Ensure proper completion of production, steak, and taste panel charts.
• Maintain strict control over food costs, portion control, inventory, and purchasing.
• Monitor kitchen cleanliness, sanitation, and organization in compliance with health and safety regulations.
• Ensure all kitchen equipment is properly used and maintained.
• Stay current with culinary trends and Marriott culinary standards.

• Design and revise banquet and restaurant menus.
• Lead production for special events, catering, and large groups.
• Maintain attractive food presentation and plate consistency.
• Participate in EO (Event Order) meetings and collaborate with other departments.

• Ensure proper food storage, handling, and sanitation procedures.
• Enforce safety standards and ensure compliance with local and state regulations.
• Support and promote the hotel's energy conservation program.

• Collaborate with front-of-house and other departments to exceed guest expectations.
• Respond to guest feedback and adapt offerings as needed.
• Foster a team-oriented, guest-focused kitchen culture.

• 2+ years of supervisory experience in a culinary setting.
• Strong understanding of professional cooking techniques, kitchen operations, and knife handling skills.
• Familiarity with food safety standards, sanitation practices, and culinary production.
• Excellent organizational, communication, and leadership skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Working knowledge of basic computer applications (word processing, spreadsheets).

• High school diploma or equivalent preferred.
• Food Safety Certification (or ability to obtain certification required).

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 lbs and push/pull carts weighing up to 50 lbs.
• Must be able to bend, reach, stoop, and work in hot or humid environments.

• Join a trusted hospitality company committed to quality, innovation, and service excellence.
• Work in a collaborative, guest-focused environment where your creativity and leadership are valued.
• Opportunities for growth, training, and advancement within Harrell Hospitality Group.