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Executive Chef

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Onsite

Executive Chef

Le Méridien San Diego Downtown

Executive Chef

8 days ago

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Important information


Contract type:

Permanent

Salary:

From $90,000 / year

Location:

San Diego, CA, USA

Work mode:

Onsite

Published on:

12 October 2026

What they need


We are seeking an experienced and visionary Executive Chef to lead the culinary program for an exciting new restaurant at our new Le Meridien Pinnacle San Diego hotel.

The Opportunity

As Executive Chef, you will serve as the creative and operational leader of the kitchen. You’ll be responsible for developing thoughtful menus, building and guiding a strong team, and establishing efficient, high-quality kitchen operations. This role also includes overseeing culinary execution for the hotel’s 10,000 sq. ft. of meeting and banquet space, ensuring consistency and excellence across all offerings.

Key Responsibilities

  • Designing menus that people talk about (restaurant + banquets)
  • Building and leading a strong, motivated kitchen team
  • Setting up kitchen systems, standards, and workflows from the ground up
  • Keeping quality, consistency, and presentation at a top-tier level
  • Managing food costs, inventory, and supplier relationships
  • Making sure everything runs clean, safe, and smooth behind the scenes

What We’re Looking For

  • A passionate chef with a creative edge and strong sense of ownership
  • Someone who thrives in a pre-opening
  • A natural leader who knows how to motivate and develop a team
  • Detail-oriented but also big-picture driven
  • Focused on delivering amazing food and unforgettable experiences
  • Experienced in Italian, French, and Western Mediterranean cuisine.

Qualifications

  • 5+ years of experience as an Executive Chef or Head Chef in an upscale casual or fine dining environment
  • Strong culinary foundation with expertise in Italian, French, and Western Mediterranean cuisine
  • Proven leadership skills with the ability to inspire, mentor, and build high-performing teams
  • Ability to effectively managing budgets, food costs, and inventory
  • Experience in managing hotel banquet operations.
  • Currently based in the San Diego area

Education & Certifications:

· Culinary degree, Red Seal, apprenticeship, or equivalent professional training preferred

Work Location: In person

Pay: From $90,000.00 per year

Benefits:

  • 401(k)
  • Dental insurance
  • Health insurance
  • Vision insurance

People with a criminal record are encouraged to apply

Work Location: In person

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