Executive Chef - Hotel Californian at Kwik Tek Inc

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

175000.0

Posted On

07 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, P&L Management, Food Cost Control, Labor Cost Management, Multi-outlet Operations, Strategic Planning, Team Mentorship, Food Safety Compliance, Inventory Management, Vendor Relations, Luxury Hospitality, Budgeting, Forecasting, Staff Training, Quality Assurance

Industry

Description

Description Position Overview Located in the heart of Hotel Californian, this Forbes-level luxury destination blends Spanish Colonial Revival architecture with modern sophistication, offering a highly curated guest experience across dining, events, and resort amenities. We are seeking a visionary and operationally disciplined Executive Chef to lead all culinary operations across the property. This role is responsible for setting the culinary direction, driving innovation, and ensuring exceptional execution across all outlets, including signature restaurants, banquets, in-room dining, and special events. The Executive Chef will serve as a strategic business partner to property leadership, fostering a culture of excellence while delivering elevated, guest-centric culinary experiences aligned with the Hotel Californian brand and Foley Hospitality Group standards. Key Responsibilities Culinary Vision & Brand Leadership Define and execute the overall culinary vision for Hotel Californian, ensuring alignment with luxury brand standards Lead menu development across all outlets with a focus on seasonality, local sourcing, and elevated presentation Create distinctive, memorable dining experiences that enhance the hotel’s positioning as a premier culinary destination Partner with Food & Beverage and Marketing teams on concept evolution, activations, and programming Multi-Outlet Operations & Execution Oversee all culinary operations, including restaurants, banquets, catering, in-room dining, and pool/service outlets Ensure consistency, quality, and execution across all service periods and touchpoints Establish and enforce culinary standards, recipes, and plating guidelines Drive operational excellence in prep, production, and service flow Financial Performance & Business Strategy Own and manage kitchen P&L performance, including food cost, labor cost, and profitability Develop budgets, forecasts, and cost-control strategies aligned with business objectives Optimize purchasing, vendor relationships, and inventory management Identify revenue opportunities through menu engineering, events, and strategic programming Leadership & Team Development Build, lead, and inspire a high-performing culinary leadership team across all outlets Develop Sous Chefs and kitchen leaders through mentorship, coaching, and succession planning Foster a culture of accountability, professionalism, and continuous improvement Partner with People & Culture on recruiting, performance management, and team engagement Guest Experience & Collaboration Champion a guest-first mindset, ensuring all culinary offerings exceed expectations Collaborate closely with front-of-house leadership to deliver seamless, luxury-level service Engage with VIP guests, ownership, and stakeholders as needed Respond proactively to guest feedback and continuously elevate the dining experience Compliance, Safety & Standards Ensure full compliance with all California health, safety, and sanitation regulations Maintain strict adherence to food safety standards and kitchen cleanliness Uphold company policies and procedures across all culinary operations Qualifications 7–10+ years of progressive culinary leadership experience, with at least 3–5 years as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end multi-outlet environment Proven experience managing multi-outlet hotel operations (restaurants, banquets, IRD) Strong foundation in seasonal, ingredient-driven cuisine with a refined culinary perspective Demonstrated success managing P&L, food cost, and labor controls Exceptional leadership, communication, and organizational skills Experience in luxury, Forbes-level, or Michelin-influenced environments strongly preferred Food Safety Certification required Core Competencies Strategic Leadership & Vision Culinary Innovation & Excellence Financial Acumen Multi-Unit Operational Expertise Talent Development & Culture Building Guest Experience Focus Physical Requirements Ability to stand for extended periods and work in a high-demand kitchen environment Ability to lift up to 50 pounds Availability to work evenings, weekends, holidays, and peak business periods Why Join Hotel Californian | Foley Hospitality Group At Foley Hospitality Group, we believe exceptional experiences begin with exceptional people. The Executive Chef at Hotel Californian has the unique opportunity to shape the culinary identity of one of California’s most distinctive luxury properties—where innovation, craftsmanship, and hospitality come together at the highest level.

Responsibilities

The Executive Chef will define and execute the culinary vision for the hotel, overseeing all operations across restaurants, banquets, and in-room dining. They are responsible for managing financial performance, leading the culinary team, and ensuring consistent, high-quality guest experiences.