Executive Chef

This range is provided by Hyatt Regency. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$120,000.00/yr - $130,000.00/yr

Overview

This is an exceptional and transformative opportunity to join the leadership team at the Ontario Airport Hotel and Conference Center as we embark on a monumental journey! Under new ownership, our 309-room property is undergoing complete top-to-bottom renovation and an exciting rebranding to an upscale hotel brand—Hyatt Regency. This pivotal role offers a unique chance to shape the culinary identity of the property from the ground up and build a reputation for excellence within a revitalized and forward-thinking hospitality environment. The Executive Chef will be a visionary and hands-on culinary leader responsible for overseeing all kitchen operations, including banquet and catering services, restaurant and in-room dining, and menu development.

This role is instrumental in crafting a refined and memorable dining experience that reflects the standards of the Hyatt Regency brand. The ideal candidate will bring a strong background in upscale hotel culinary operations, a passion for innovative cuisine, and the ability to inspire and lead a high-performing team in a dynamic, fast-paced setting.

Key Responsibilities

• Oversee all kitchen operations, including restaurants, banquets, in-room dining, and special events.
• Develop innovative and seasonal menus aligned with current food trends and guest expectations.
• Ensure consistent food quality, presentation, and sanitation standards are met across all culinary areas.
• Lead, train, and mentor a high-performing kitchen team, including sous chefs, line cooks, and stewards.
• Manage food and labor costs within budgeted guidelines; analyze food cost reports and adjust as needed.
• Maintain compliance with health, safety, and sanitation regulations (local, state, and federal).
• Collaborate with the Food & Beverage team to plan events, tastings, and promotional initiatives.
• Conduct regular inventory, ordering, and vendor management to ensure availability of quality ingredients.
• Handle staffing matters including hiring, performance evaluations, and scheduling.

Additional Responsibilities: Please be aware that this job description is not intended to provide an exhaustive list of activities, duties, or responsibilities required of the employee for this position.

Qualifications

• Minimum 5 years of culinary leadership experience in an upscale hotel, resort, or high-volume restaurant.
• Degree or certification in Culinary Arts preferred.
• Proven track record of effective kitchen leadership and staff development.
• In-depth knowledge of various cuisines, plating techniques, and modern culinary trends.
• Excellent organizational, financial, and communication skills.
• Minimum 5 years Hotel Experience required

Availability: The hotel operates 7 days a week, 24 hours a day. Schedules must accommodate fluctuating business demands

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management

Manhattan Hospitality Advisors is committed to equal employment opportunity. We provide equal opportunities to all qualified applicants regardless of race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other characteristic protected by law.