Executive Chef

Position Overview

The 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 Sheraton Brand, guests and associates while maximizing the financial performance and return on investment.

Situated along the stunning harbor of San Diego Bay, the Sheraton San Diego Resort offers a blend of relaxed coastal elegance and elevated hospitality. With panoramic waterfront views, over 130,000 sq. ft. of flexible event space, and five newly renovated restaurants and bars, our resort is dedicated to creating exceptional experiences for meetings, celebrations, and dining.

We offer competitive pay and a complete benefits package including health, dental, vision, and life insurance; paid time off; 401(k) retirement plan; employee travel discount program; and complimentary parking. Base pay range: $165,000 – $180,000 per year, plus performance‑based incentive program.

• Full‑time, exempt, and 100% on‑site
• Flexible shifts, including holidays, nights, and weekends, based on business needs and hotel events

• $165,000 – $180,000 per year based on experience
• Eligible for a performance‑based incentive program

Menu & Culinary Leadership

• Inspire and build a strong culinary culture, run pre‑shift meetings, and ensure team cohesion
• Create menus and food presentations
• Develop results‑oriented associates through training, evaluation, motivation, coaching, and counseling in accordance with brand standards
• Lead culinary efforts to achieve and exceed guest service standards by continuously improving products and services
• Produce methods of production of culinary items for a la carte and banquet functions
• Monitor food outlets, displays, and merchandising for creativity, quality, cleanliness, and food safety
• Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration
• Manage the financial performance of the department
• Prepare and control the hotel budget for the department
• Monitor departmental, payroll, and supply expenses in accordance with budgetary goals
• Maintain efficiency in staff operations while upholding high service quality and courtesy
• Facilitate training modules, continuously monitor, evaluate, and revise training content, and address associate needs
• Inform executives, peers, and subordinates of relevant information in a timely manner

Business & Strategy

• Control labor costs with effective scheduling and cross training
• Achieve budgeted food percentages through portion control, kitchen timing, inventory rotation, receiving, storage procedures, and waste control
• Partner with food and beverage, sales, and event teams to meet or exceed guest and client culinary expectations
• Maintain kitchen inventory
• Assist in achieving departmental objectives and goals
• Review food sales accuracy daily
• Solicit employee feedback, utilize an “open‑door” policy, and review employee satisfaction results to address problems or concerns
• Expedite peak meal periods with a hands‑on approach
• Reward, discipline, and document associate performance and provide timely counseling
• Manage administrative work related to interviewing, hiring, performance appraisals, and terminations of staff
• Prepare and post weekly schedules per business needs and staff availability
• Administer the performance appraisal process for direct‑report managers
• Encourage and build mutual trust, respect, and cooperation among associates

• Proven experience leading large‑scale hotel or resort operations
• Proven experience leading high‑performing teams and operations
• Extensive financial literacy and experience managing operational financials
• Enthusiasm, creativity, and a progressive approach to business development
• Strong organizational, leadership, and project management skills
• Astute, pragmatic business professional; business‑fluent and purposeful
• Must have Food Handler Certification as required by the California Health and Safety Code

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in this position may be asked to perform. This does not create an employee contract, express or implied, and does not alter the “at‑will” employment relationship of the employer or employee. Management reserves the right to change, modify, or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.