Executive ChefVespera on Pismo Beach is the premier luxury resort on the central coast, offering authentically local experience and engaging service is recognized as a leader in the community. Our beachfront property is gorgeous, and we have direct access to the Pismo Pier.Our culture is driven by our care for our guests and associates alike. Our mission is to create a genuine guest experience that is unrivaled and effortless.Vespera Pismo Beach offers competitive pay and a complete benefits package; health insurance, paid time off, retirement plan, dental insurance, vision insurance, life insurance, employee discount, employee assistance program, and food provided daily to our employees.Position OverviewThe Executive Chef is responsible for the strategic direction and execution of the hotel's culinary operations. The Executive Chef implements strategies that deliver performance and guest service to meet and exceed the needs and expectations of ownership, the Autograph Collection Brand, guests and associates while maximizing the financial performance and return on investment.Work HoursFull-Time Exempt and 100% onsiteWill be required to work flexible scheduled shifts based on business needs.Scheduling includes holidays, nights, and weekends depending on hotel events and functionsSalary Range$105,000-$120,000 per year based on experienceThis position is eligible for a performance-based incentive programJob ResponsibilitiesMenu & Culinary LeadershipInspires and builds a strong culinary culture, running pre-shift meetings and ensuring team cohesionCreates menus and food presentationsDevelops results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance with brand standardsLeads the culinary effort to achieve and exceed guest service standards by constantly seeking opportunities to improve products and servicesProduces methods of production of culinary items for a la carte and banquet functionsCreates menus to enhance quality, consistency and conceptMonitors food outlets and food displays for creativity, quality cleanliness and food safetyOversees all outlets and banquet food display merchandising including prop use and buffet decorationResponsible for the financial performance of the departmentPrepares and controls the hotel budget for the departmentMonitors departmental, payroll and supply expenses in accordance with budgetary goalsMaintains efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotelFacilitates departmental training modules; continually monitors, evaluates, and revises training content to reflect changes in the process; addresses the needs identified by associatesInforms and/or updates the executives, peers and subordinates on relevant information in a timely mannerBusiness & StrategyControls labor costs with effective scheduling and cross trainingAchieves budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste controlPartners with food and beverage, sales and event teams to ensure guest and client culinary expectations are met or exceededMaintains all kitchen inventoryAssists in the achievement of departmental objectives and goalsReviews food sales for accuracy dailySolicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concernsDiscipline & PerformanceExpedites peak meal periods by maintaining a 'hands on' approachRewards, disciplines and documents associate performance and provides timely counselingProperly manages all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staffPrepares and posts weekly schedules in accordance to business needs and staff availabilityAdministers the performance appraisal process for direct report managersEncourages and builds mutual trust, respect, and cooperation among associatesJob QualificationsProven experience leading hotel or resort operationsProven experience leading high performing teams and operationsExtensive financial literacy and experience managing operational financialsEnthusiasm, creativity and a progressive approach to business developmentStrong organizational, leadership and project management skillsAstute, pragmatic business professional; business-fluent and purposefulMust have Food Handler Certification as required by the California Health and Safety CodeAll duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all of the functions that an associate in the position may be asked to perform from time to time. This document does not create an employee contract, express, implied or otherwise, and does not alter the "at will" employment relationship of the employer or employee. Management reserves the right to change, modify, and/or alter any duties listed to meet business needs.We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact