DoubleTree by Hilton Hotel San Diego - Del Mar
Executive Chef
DoubleTree by Hilton Hotel San Diego - Del Mar, Del Mar, California, United States, 92014
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Executive Chef
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DoubleTree by Hilton Hotel San Diego - Del Mar We are seeking an experienced Executive Chef to serve as the face and ambassador of our creative and operational heartbeat of our culinary program, executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles: People, Products, Perception, Process, Purpose, and Pride. You will shape not only menus but memorable guest experiences across every dining outlet, banquet, and catering event, activations, and in-room dining. This role is both strategic and hands-on, balancing artistry with accountability, innovation with execution, and delivering results each day. You will lead a team of culinary professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. Key Responsibilities
Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development. Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines. Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards. Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs. Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events. Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency. Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations. Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins. Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations. Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence. Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas. Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution. Requirements
Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production. A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision. Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value. A minimum of 8 years of culinary experience, to include at least 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations. Valid and current Food Safety Certification (e.g., ServSafe or local equivalent). What We Offer
Generous medical, dental, and vision benefits available first of the month following hire date. Disability Insurance. Life Insurance. Employee Assistance Program. Supplemental benefits. 401k matching. Employee discount program. Vacation and Sick Time. We are an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees, and to providing employees with a work environment free of discrimination and harassment.
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Executive Chef
role at
DoubleTree by Hilton Hotel San Diego - Del Mar We are seeking an experienced Executive Chef to serve as the face and ambassador of our creative and operational heartbeat of our culinary program, executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles: People, Products, Perception, Process, Purpose, and Pride. You will shape not only menus but memorable guest experiences across every dining outlet, banquet, and catering event, activations, and in-room dining. This role is both strategic and hands-on, balancing artistry with accountability, innovation with execution, and delivering results each day. You will lead a team of culinary professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. Key Responsibilities
Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development. Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines. Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards. Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs. Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events. Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency. Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations. Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins. Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations. Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence. Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas. Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution. Requirements
Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production. A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision. Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value. A minimum of 8 years of culinary experience, to include at least 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations. Valid and current Food Safety Certification (e.g., ServSafe or local equivalent). What We Offer
Generous medical, dental, and vision benefits available first of the month following hire date. Disability Insurance. Life Insurance. Employee Assistance Program. Supplemental benefits. 401k matching. Employee discount program. Vacation and Sick Time. We are an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees, and to providing employees with a work environment free of discrimination and harassment.
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