Executive Chef

LOCATIONThe Lodge at Torrey PinesStep into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.SUMMARYThe Executive Chef (“Chef Ejecutivo/a”) at The Lodge at Torrey Pines serves as the visionary leader of the resort’s culinary program, responsible for delivering a consistently exceptional, luxury dining experience across all food venues. This role oversees the daily kitchen operations, culinary innovation, food quality, safety, and financial performance, while cultivating a culture of excellence, collaboration, and hospitality. As a key executive team member, the Executive Chef plays a critical role in defining the culinary identity of the resort and mentoring culinary talent.PAY & PERKS Compensation: $150,000 - $185,000 DOE** Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property. Discounted Hotel Rooms for you, family and friends Free Employee Parking and/or discounted MTS Pronto card Free Meals & Refreshments during working shifts Career advancement opportunities Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more ESSENTIAL DUTIES Lead and manage all culinary and stewarding operations across the resort, including The Grill, A.R. Valentien, banquets, in-room dining, in-room amenities, poolside, and golf F&B outlets. Lead the team in achieving guest satisfaction goals and upholding Five-Star and AAA Five Diamond standards. Maintain a hands-on approach to kitchen management, ensuring excellence in preparation, presentation, and taste. Work with the chefs to coordinate kitchen and front-of-house operations, ensuring smooth service flow and excellent guest experiences. Attend pre-shift and stand-up meetings throughout the culinary division. Direct menu development across all outlets, ensuring seasonality, creativity, consistency, and alignment with the hotel’s vision and luxury guest expectations. Collaborate with catering and banquet teams to design and execute seasonal event menus that highlight culinary excellence and local ingredients, supporting revenue and brand differentiation. Stay ahead of industry trends and guest preferences to drive innovation and differentiation. Ensure the highest standard of food quality, cleanliness, and consistency across all service periods and outlets. Lead departmental planning and budgeting, controlling labor, food, and operating costs to achieve or exceed revenue goals and profit margins. Drive efficiencies and productivity across all back-of-house operations. Participate in long-range planning and executive-level decision-making to support the property’s overall business goals. Lead and mentor a diverse, high-performing culinary team through daily coaching, cross-training, and performance evaluations. Foster a positive, collaborative work environment with a strong sense of accountability and pride in hospitality. Partner with Human Resources to recruit, train, coach, and retain top culinary talent across the division. Respond to guest feedback, continuously improving food offerings and service delivery. Conduct and document daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies. Implement Evans Hotels’ associate safety SOPs, ensuring a robust safety culture throughout the food and beverage division. Maintain a safe work environment for staff and guests by enforcing safety protocols, conducting regular safety audits, and ensuring all equipment and facilities are in proper working order. Collaborate with hotel engineering and housekeeping departments to address and resolve any safety concerns promptly. Partner with the Hotel General Manager, Director of Food & Beverage, Restaurant General Managers, Banquet and Catering leaders, and the culinary leadership team to align culinary experiences, seasonal menus, service flow, and programming with guest expectations, brand standards, and the hotel’s culinary vision. Ensure all departmental policies, procedures, and SOPs are documented, updated, and consistently followed. Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS Bachelor’s degree in Culinary Arts, Hotel/Restaurant Management, Business Administration, or a related field preferred. At least 6 years of progressive culinary leadership experience, preferably in luxury or fine dining environments. Experience as Executive Chef or in a senior culinary leadership role, preferably in a luxury hotel, boutique resort, or fine dining establishment. A combination of experience, education, and/or training may be substituted for either requirement. Previous similar position in a hotel, or similar business entity preferred. Availability to work on weekends and holidays is required. Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).  Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense. RBS Certification required. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs. The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience. More detail about Evans Hotels, please visit https://culinaryagents.com/entities/396505-evans-hotels