Job Description

SkyBridge Luxury & Associates is partnering with a renowned luxury resort in San Diego to source an Executive Chef who will elevate the culinary program and define the dining experience for guests. This role presents an opportunity to lead multiple dining venues, banquet operations, and in-room dining services while crafting seasonal, innovative menus that highlight fresh, locally sourced ingredients .

The Executive Chef will be responsible for developing and implementing strategic culinary initiatives, leading a high-performing team, and ensuring operational efficiency while maintaining Forbes Five-Star and AAA Five Diamond standards . The ideal candidate is a visionary leader with a strong background in fine dining, large-scale banquet operations, and high-end resort kitchens .

Key Responsibilities:

• Culinary Leadership & Menu Development: Create and oversee seasonal, locally inspired menus for multiple dining outlets, banquets, and in-room dining, ensuring exceptional guest experiences.
• Operational Excellence: Manage all aspects of kitchen operations , including staffing, budgeting, and procurement, while maintaining a focus on quality, efficiency, and cost control .
• Team Development & Training: Lead, mentor, and train a high-performing culinary team , fostering a culture of innovation, professionalism, and excellence .
• Banquet & Catering Operations: Oversee high-end banquet and catering services for weddings, corporate events, and exclusive gatherings , ensuring flawless execution and presentation.
• Sustainability & Vendor Relations: Source and establish relationships with premium local farmers, fisheries, and purveyors , ensuring the highest quality ingredients align with sustainability initiatives .
• Financial & Cost Management: Develop and monitor budgets, food costs, labor costs, and revenue goals , optimizing profitability while maintaining luxury service standards.
• Guest Experience & Brand Alignment: Ensure all culinary offerings align with the resort’s brand identity and commitment to excellence , working closely with the Food & Beverage and Marketing teams to enhance the guest experience.
• Compliance & Safety Standards: Uphold the highest standards of food safety, hygiene, and kitchen compliance with all local and state health regulations.

Qualifications:

• Minimum 7–10 years of experience as an Executive Chef or Executive Sous Chef in a luxury resort, fine dining restaurant, or five-star hotel .
• Expertise in multi-outlet kitchen operations, large-scale banquets, and high-volume dining experiences .
• Strong leadership skills with experience in team development, training, and performance management .
• Deep understanding of cost control, budgeting, and procurement strategies .
• Passion for seasonal, locally sourced, and sustainable cuisine , with experience in menu development and concept creation .
• Ability to collaborate with executive leadership, front-of-house teams, and marketing departments to create a cohesive guest experience.
• Culinary degree preferred ; ServSafe certification or equivalent required.

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