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Hotel Chef Jobs (NOW HIRING)

Hôtel Swexan

Executive Sous Chef (Hotel Swexan)

Dallas, TX · On-site

$64K - $82K/yr

Hotel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back. Summary The Executive Sous Chef is responsible to ...

PCH Hotels And Resorts, Inc.

$52K - $72K/yr

Montgomery, AL The Renaissance Montgomery Hotel & Spa at the Convention Center is seeking a bold and strategic Executive Chef to lead all culinary operations across our hotel and convention center.

Hotel Park City

Sous Chef - Hotel Park City

Park City, UT · On-site

$52K - $70K/yr

Hotel Park City is seeking a dedicated and passionate Sous Chef to join our culinary team! The Sous Chef must have a high degree of commitment to food quality and safety standards. Must maintain ...

Nbutexas

NY · On-site

$64K - $81K/yr

Positive, team-oriented workplace focused on excellence and growth Executive Sous Chef Requirements & Qualifications * 4+ years of progressive culinary leadership experience in a full-service hotel ...

The Colonnade Hotel

Sous Chef

Boston, MA · On-site

$54K - $73K/yr

The Colonnade Hotel is looking for an experienced Sous Chef to oversee hotel and restaurant kitchen. Nestled among the city's finest shopping and cultural venues, The Colonnade Hotel is an ...

The Colonnade Hotel

Sous Chef

Boston, MA · On-site

$54K - $73K/yr

The Colonnade Hotel is looking for an experienced Sous Chef to oversee hotel and restaurant kitchen. Nestled among the city's finest shopping and cultural venues, The Colonnade Hotel is an ...

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Hotel Chef information

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$32K

$79.3K

$114K

How much do hotel chef jobs pay per year?

As of Sep 13, 2026, the average yearly pay for hotel chef in the United States is $79,308.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,500.00 and $91,000.00 per year, depending on experience, location, and employer.

What does a hotel chef do?

A Hotel Chef is responsible for overseeing the preparation and presentation of food in a hotel’s kitchen. Their duties include designing menus, supervising kitchen staff, ensuring food safety standards, and managing kitchen inventory. They work closely with other departments to accommodate guests’ dietary needs and maintain high culinary standards. Hotel Chefs also handle budgeting, purchasing, and may be involved in staff training and development.

What are the key skills and qualifications needed to thrive as a hotel chef, and why are they important?

To thrive as a Hotel Chef, you need culinary expertise, a strong understanding of food safety, and often a degree from a culinary school or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications such as ServSafe are typically required. Leadership, creativity, and effective communication are crucial soft skills for managing kitchen staff and crafting memorable dining experiences. These skills ensure consistent, high-quality food service, efficient kitchen operations, and guest satisfaction in a competitive hospitality environment.

What are some common challenges a hotel chef faces in managing a kitchen team?

Hotel Chefs often manage a diverse team with varying skill levels, which can present challenges in maintaining consistent food quality and efficient workflow. Balancing multiple meal services, accommodating special dietary requests, and adapting to high guest volumes during peak times require strong organizational and communication skills. Additionally, Hotel Chefs must ensure compliance with health and safety regulations while fostering a positive, collaborative environment to keep the team motivated and productive.

What is the difference between Hotel Chef vs Restaurant Chef?

AspectHotel ChefRestaurant Chef
CredentialsCulinary degree, certifications in food safetyCulinary degree, certifications in food safety
Work EnvironmentHotels, large kitchens, banquet settingsRestaurants, smaller kitchens, dining areas
Employer & IndustryHotels, hospitality industryRestaurants, food service industry
Common Search/ComparisonYesYes

The main difference between a Hotel Chef and a Restaurant Chef lies in their work environment and scope. Hotel Chefs typically work in large hotel kitchens, preparing meals for guests across various dining venues and events. Restaurant Chefs focus on daily restaurant service, often with a more specialized menu. Both roles require culinary certifications and experience, but their daily responsibilities and settings differ significantly.

How do you become a hotel chef?

To become a hotel chef, you typically need to complete culinary training through a culinary school or apprenticeship, gain experience working in kitchens, and develop skills in food preparation and kitchen management. Many hotel chefs also obtain certifications such as ServSafe or other food safety credentials to enhance their qualifications.

How much does a hotel chef earn in a hotel?

A hotel chef's salary varies based on experience, location, and the size of the hotel, but typically ranges from $30,000 to $70,000 annually. Executive chefs or head cooks in upscale hotels can earn higher salaries, often exceeding $80,000 per year. Compensation may also include tips, bonuses, and benefits related to the hospitality industry.
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Hotel Chef jobs near you
Infographic showing various Hotel Chef job openings in the United States as of September 2026, with employment types broken down into 1% As Needed, 68% Full Time, 27% Part Time, 1% Temporary, and 3% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $79,308 per year, or $38.1 per hour.

Executive Chef - Hotel Californian

Santa Barbara, CA

HC Assetco LLC
See more jobs at HC Assetco LLCexternal

$125K - $145K/yr

Full-time

Re-posted 8 days ago

Key responsibilities

  • Lead all culinary operations across the property, including restaurants, banquets, catering, in-room dining, and pool/service outlets.

  • Define and execute the culinary vision, oversee menu development, and ensure consistent quality and presentation across all outlets.

  • Manage kitchen P&L performance, develop budgets, and implement cost-control strategies to optimize profitability.

Job description

Description

Position Overview

Located in the heart of Hotel Californian, this Forbes-level luxury destination blends Spanish Colonial Revival architecture with modern sophistication, offering a highly curated guest experience across dining, events, and resort amenities.

We are seeking a visionary and operationally disciplined Executive Chef to lead all culinary operations across the property. This role is responsible for setting the culinary direction, driving innovation, and ensuring exceptional execution across all outlets, including signature restaurants, banquets, in-room dining, and special events.

The Executive Chef will serve as a strategic business partner to property leadership, fostering a culture of excellence while delivering elevated, guest-centric culinary experiences aligned with the Hotel Californian brand and Foley Hospitality Group standards.

Key Responsibilities

Culinary Vision & Brand Leadership

  • Define and execute the overall culinary vision for Hotel Californian, ensuring alignment with luxury brand standards 
  • Lead menu development across all outlets with a focus on seasonality, local sourcing, and elevated presentation 
  • Create distinctive, memorable dining experiences that enhance the hotel's positioning as a premier culinary destination 
  • Partner with Food & Beverage and Marketing teams on concept evolution, activations, and programming 

Multi-Outlet Operations & Execution

  • Oversee all culinary operations, including restaurants, banquets, catering, in-room dining, and pool/service outlets 
  • Ensure consistency, quality, and execution across all service periods and touchpoints 
  • Establish and enforce culinary standards, recipes, and plating guidelines 
  • Drive operational excellence in prep, production, and service flow 

Financial Performance & Business Strategy

  • Own and manage kitchen P&L performance, including food cost, labor cost, and profitability 
  • Develop budgets, forecasts, and cost-control strategies aligned with business objectives 
  • Optimize purchasing, vendor relationships, and inventory management 
  • Identify revenue opportunities through menu engineering, events, and strategic programming 

Leadership & Team Development

  • Build, lead, and inspire a high-performing culinary leadership team across all outlets 
  • Develop Sous Chefs and kitchen leaders through mentorship, coaching, and succession planning 
  • Foster a culture of accountability, professionalism, and continuous improvement 
  • Partner with People & Culture on recruiting, performance management, and team engagement 

Guest Experience & Collaboration

  • Champion a guest-first mindset, ensuring all culinary offerings exceed expectations 
  • Collaborate closely with front-of-house leadership to deliver seamless, luxury-level service 
  • Engage with VIP guests, ownership, and stakeholders as needed 
  • Respond proactively to guest feedback and continuously elevate the dining experience 

Compliance, Safety & Standards

  • Ensure full compliance with all California health, safety, and sanitation regulations 
  • Maintain strict adherence to food safety standards and kitchen cleanliness 
  • Uphold company policies and procedures across all culinary operations 

Qualifications

  • 7-10+ years of progressive culinary leadership experience, with at least 3-5 years as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end multi-outlet environment 
  • Proven experience managing multi-outlet hotel operations (restaurants, banquets, IRD) 
  • Strong foundation in seasonal, ingredient-driven cuisine with a refined culinary perspective 
  • Demonstrated success managing P&L, food cost, and labor controls 
  • Exceptional leadership, communication, and organizational skills 
  • Experience in luxury, Forbes-level, or Michelin-influenced environments strongly preferred 
  • Food Safety Certification required 

Core Competencies

  • Strategic Leadership & Vision 
  • Culinary Innovation & Excellence 
  • Financial Acumen 
  • Multi-Unit Operational Expertise 
  • Talent Development & Culture Building 
  • Guest Experience Focus 

Physical Requirements

  • Ability to stand for extended periods and work in a high-demand kitchen environment 
  • Ability to lift up to 50 pounds 
  • Availability to work evenings, weekends, holidays, and peak business periods 

Why Join Hotel Californian | Foley Hospitality Group

At Foley Hospitality Group, we believe exceptional experiences begin with exceptional people. The Executive Chef at Hotel Californian has the unique opportunity to shape the culinary identity of one of California's most distinctive luxury properties-where innovation, craftsmanship, and hospitality come together at the highest level.

Apply