Executive Chef

Grow your culinary leadership at Crowne Plaza Los Angeles Harbor Hotel in San Pedro, CA. This onsite Executive Chef role supports high-quality food service across hotel outlets and banquet facilities while leading a culinary team in a hospitality-focused environment. The position offers health and vision coverage, dental insurance, paid time off, a flexible schedule, and food provided, along with annual pay of $80,000.00 to $85,000.00.

What you’ll be responsible for

• Oversee all food planning, preparation, production, and control for hotel food outlets and banquet facilities to meet quality standards.
• Hire, train, supervise, schedule, and participate in the work of chefs and other culinary personnel to align with productivity standards, cost controls, and forecast needs.
• Work directly with customers by listening actively, communicating clearly, promoting food products, and directing staff activities.
• Review client and team feedback, make judgments, and take action to implement improvement suggestions.
• Maintain strong working rapport with hotel staff to support efficient service.
• Organize and conduct meetings with the culinary team, monitor performance, product quality, and production flow.
• Encourage continuous improvements and adjust operations when needed.
• Create and implement new menus and menu items across all outlets based on current food trends and regional tastes.
• Develop banquet menu selections for special themes and parties in line with client budgetary guides and expectations, and confer with the F&B Director on selections and changes.
• Audit food storeroom inventory and direct storage processes to ensure consistent quality products that comply with all health code requirements.
• Enforce safety procedures and cleanliness standards throughout kitchen areas, including walk-in and reach-in storage.
• Support special projects and assignments for continuous improvement.
• Assist the Director of F&B with estimating the annual food budget.
• Dine at local restaurants to observe trends in food presentation and pricing, and monitor outlets during peak periods to oversee production flow and presentation.
• Maintain the vacation schedule for appropriate staffing.
• Report equipment needing repair or replacement to Property Operations.
• Participate in the Manager on Duty program as designated by the hotel and perform other duties such as VIP parties and staff meetings.

What you’ll bring

• Thorough knowledge of hotel food and beverage operations and preparation techniques.
• Knowledge of food and wine pairing.
• Strong mathematical abilities for inventory and controls, revenue production, menu costing, and other hotel financial statements.
• Ability to communicate in English, orally and in writing, with guests and employees, including situations that require patience, tact, and diplomacy to de-escalate and gather accurate information.
• Ability to walk, stand, and/or bend continuously to perform essential functions.
• Ability to work under pressure and manage stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Interpersonal skills to support overall guest satisfaction.
• High School graduate or equivalent required.
• Four year college degree in Hotel and Restaurant Management preferred.
• At least eight years of related experience required, with three years at a management level.
• Food Service Sanitation Certificate, Alcohol Service Permit (if state-required), CPR Certification, and/or First Aid Training preferred.
• Maintain a neat, clean, and well-groomed appearance per assigned standards.
• Additional language ability preferred.

Work environment and safety

The hospitality business operates seven days a week, twenty-four hours a day, and a hospitable service atmosphere must be projected at all times. Schedules may vary due to business needs.

• Safety footwear: Safety shoes (slip resistant).
• PPE use: Use of gloves/mitts (latex, vinyl, plastic, fabric, metal). Team members are trained in proper use and care of assigned PPE, and the hotel provides required PPE.
• Report defective, damaged, or lost PPE, or PPE/equipment that does not fit properly, to your Manager.
• Use back belts for heavy lifting, and wear aprons as assigned.

Physical requirements

• Sitting: Frequent
• Walking/Standing: Frequent
• Climbing stairs: Occasional
• Crouching/Bending/Stooping: Occasional
• Reaching/Grasping/Pushing/Pulling: Occasional
• Near vision/Far vision/Hearing/Talking/Smelling/Tasting: Constant
• Lifting/Carrying (50 lbs.): Occasional
• Travel: Rare

Reporting and team structure

• Executive Sous Chef
• Restaurant Chef
• Banquet Chef
• Executive Pastry Chef