Area Executive Chef

Posted June 13, 2025 Marc & Rose Hospitality
Carmel by the Sea, California
Full Time

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La Playa Hotel

Camino Real & 8th Ave
Carmel by the Sea , CA 93921

76 Room Hotel Managed By Marc & Rose Hospitality 1 Location

Great benefits package. Employee discounts. Great working atmosphere!

Apply Now Save this job SHARE THIS JOB Email Tweet Facebook LinkedIn "Lead Our Culinary Team as Area Executive Chef at the Iconic La Playa Hotel and Hotel Carmel Elevate Extraordinary!" Compensation: Starting at $150,000 per year, plus bonus , Full-Time

About Us:
La Playa Hotel, an iconic coastal retreat nestled in the heart of Carmel-by-the-Sea, is renowned for its historic charm, stunning ocean views, and exceptional service. As part of Marc & Rose Hospitality, we are committed to delivering unforgettable experiences through our world-class events, weddings, and dining offerings.

We are seeking a passionate and dynamic Area Executive Chef to join our culinary team. This role is essential to ensuring the highest quality standards for our banquet and restaurant services, while also managing daily kitchen operations.

Summary of Position:

This role is responsible for all planning, budgeting, strategizing and partnering with all departments for the food preparation and production, communication and control of all food outlets and banquet facilities to meet our elevated and high standards of quality, presentation and seamless execution. This role oversees the culinary responsibilities for both La Playa Hotel and Hotel Carmel.

Essential Functions:

Re-evaluate the structure and staffing of all outlets for culinary support; hire, train, mentor, supervise, schedule, and participate in performance and activities of chefs, and other culinary associates involved in preparing, cooking, and presenting food, in addition to stewarding associates, in accordance with quality expectations, productivity standards, cost controls, safety and forecast needs.

Communicate daily via pre-shifts; listen actively and communicate clearly while interacting with internal and external guests to promote and present culinary offerings, as well as directing culinary activities and performance.

Embrace and analyze feedback from clients and our internal associates, make judgments and take action to implement suggestions for improvement.

Maintain strong and positive working rapport with all Hotel staffs for genuine and efficient operation, execution, and service to customers.

Organize and conduct pre-shift and departmental meetings.

Monitor associate performance, product quality and production flow, foster improvement where necessary and conduct performance reviews as scheduled.

Create and implement new menus (as requested) and individual menu items for all outlets based on current food trends and regional tastes.

Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.

Confer with Managing Director, Director of Operations and Corporate Executive Chef regarding any new selections and changes.

Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.

Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.

Assist Director of Operations and Managing Director in estimating the annual food budget.

Monitor outlets during peak period to oversee production flow and presentation.

Maintain vacation schedule for proper staffing.

Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions, and ensure the team follows proper allergy procedures.

Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation.

Create, implement, and enforce process to run an effective and efficient kitchen while maintaining the highest level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or guest experience.

Ensure teamwork and synergy exists between the front and back of house staff through effective communication and delegate tasks and associate tasks to ensure smooth service and kitchen operations.

Experienced managing P&Ls, labor, purchasing, vendors, and quality control while providing results in revenue.

Well-versed and timely email etiquette as well as written and verbal communication.

Able to analyze financial data, build budgets, and develop long term strategies focused on increasing efficiencies and profits.

Maintain professional appearance and grooming standards for yourself and monitor/coach on these standards for all associates.

Focused on food safety and cleanliness in all operations. Help to monitor and ensure compliance with all systems and standards to ensure the business thrives on all levels.

Perform other duties as requested such as VIP parties and staff meetings.

Engage and participate in any organized, approved local culinary events as the representative of culinary operations for La Playa Hotel and Hotel Carmel.

Perform other tasks as assigned.

Qualifications:

Education: Any combination of education and experience equivalent that provides the required knowledge, skills and abilities. High School Education required. Minimum of two years of culinary schooling is highly preferred.

Experience: Must have prior experience as an Area/Executive Chef, preferably overseeing more than one hotel/culinary operation, with knowledge of most international and domestic dishes.

Certificates or Licenses: Ability to obtain and government required licenses or certificates, for example: State Health Certificate, CPR Certification and /or First Aid training preferred.

Knowledge, Skills, and Abilities:

La Playa Hotel, Hotel Carmel and Marc & Rose Hospitality believe that each guest should be treated with respect and professionalism. Individuals must possess and demonstrate and lead with the ability to interact with all guests, internal and external, effectively with tact and diplomacy in line with our companys culture represented by our Purpose, Pillars, and Service Essentials.

Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.

Extensive knowledge of menu development, insight into marketing, cost, and wage control.

Thorough knowledge of food products, standard recipes, and proper preparation.

Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

Ability to read, write and speak English to comprehend and communicate job functions.

Finger/hand dexterity to operate food machinery.

Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100lbs. On a continuous schedule.

Ability to work in confined spaces.

Ability to supervise large staff and accomplish goals on a timely basis.

Ability to perform duties within extreme temperature ranges.

Ability to conduct meetings, menu briefings and maintain communication lines between associates, the Director of Operations and other hotel leaders.

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.

Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation.

Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Ability to use computer to work on various required tasks, communication, file storage, payroll responsibilities, and other duties. Microsoft office, teams and excel skills are required.

Personal Characteristics:

Behaves ethically and establishes trust and credibility.

Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language to communicate with employees and interpret food tickets.

Professional Appearance in keeping with our grooming policy.

Working Conditions:

This is a full-time exempt position. Attendance as scheduled is a critical element in all positions at La Playa Hotel and Hotel Carmel.

La Playa Hotel and Hotel Carmel leaders and team members believe each guest should be treated with respect and professionalism. We pride ourselves on Making Space for Genuine Hospitality, inviting and enticing our guests to return. To be successful at La Playa Hotel and Hotel Carmel, associates must possess and demonstrate a high level of courtesy and respect for both internal and external guests. Our friendly, creative, and energetic associates treat every guest as if they were our only guests. A true customer focus is essential to success with our property and company.

*This position is a safety-sensitive position. Under the law, safety-sensitive positions are defined as positions where the employee operates, repairs, maintains or monitors the performance or operation of a motor vehicle, equipment, machinery, or power tools.Safety-sensitive positions may also include jobs where the tasks or duties required of the employee could affect the safety or health of the employee performing the task or others.

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