Executive Chef

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. As a member of the hotel Assistant Leadership Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership.

What are the additional benefits to working at Andaz San Diego?

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it’s career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.Hyatt has the best to offer including: paid PTO, medical health care, 401k and company match after 1 year of service, paid FamilyBonding Time, Adoption Assistance, discounted and complimentary rooms at Hyatt locations across the globe, free colleague meals, discount parking during shifts, and many more!

About the Role

We’re searching for an Executive Chef who brings creativity, leadership, and a bold culinary point of view to our boutique lifestyle hotel in the heart of San Diego’s Gaslamp District. This role oversees all culinary operations, including our cool, high‑energy rooftop restaurant and exciting banquet and event experiences. The ideal candidate thrives in a dynamic environment, elevates guest experiences through thoughtful food and presentation, and leads with both passion and precision. This candidate would be excited to play a key role in shaping the culinary identity of a standout lifestyle hotel in one of San Diego’s most iconic neighborhoods.

Key Responsibilities

Culinary Vision & Menu Development

• Create and execute innovative, seasonal menus for the rooftop restaurant, in‑room dining, and banquet events.
• Develop signature dishes that reflect the hotel’s lifestyle brand and the vibrant spirit of the Gaslamp District.
• Ensure consistency, quality, and creativity across all culinary touchpoints.
• Collaborate closely with the Events and Sales teams to create memorable, customized culinary experiences.
• Oversee daily kitchen operations, ensuring efficiency, cleanliness, and adherence to all health, safety, and sanitation standards.

Financial, Administrative & Operational Management

• Manage all culinary administrative functions, including payroll approvals, scheduling, timekeeping, and labor planning.
• Oversee ordering, purchasing, inventory controls, vendor relationships, and invoice reconciliation in accordance with company policies.
• Monitor and manage food cost, labor cost, and operating expenses, ensuring financial targets are met or exceeded.
• Prepare and analyze culinary financial reports, forecasts, and budgets; identify opportunities for cost control and operational efficiencies.
• Implement and maintain systems, procedures, and documentation to support smooth restaurant and banquet operations.
• Ensure compliance with company policies, wage and hour regulations, and local, state, and federal guidelines.

Leadership Development & Operational Excellence

• Lead, mentor, and inspire a diverse culinary team, fostering a culture of excellence, accountability, collaboration, and continuous learning.
• Recruit, train, schedule, and retain top culinary talent.
• Coach and counsel employees to reflect Hyatt service standards and procedures.
• Promote a positive, inclusive, and high‑performance kitchen environment.
• Uphold the hotel’s lifestyle brand through thoughtful plating, storytelling, and culinary innovation.
• Stay ahead of culinary trends, sustainability practices, and local sourcing opportunities.

The salary range for this position is$85,000 - $108,000. This is the range for this position that Andaz San Diego reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

All Candidates must be in possession of identification proving authorization to work in the United States. This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

· Proven experience as an Executive Chef or Senior Sous Chef in a high‑volume, design‑forward restaurant or boutique hotel environment.

· Strong background in both restaurant and banquet operations.

· Previous hotel culinary experience preferred.

· Demonstrated experience managing payroll, scheduling, purchasing, inventory, and financial controls.

· Exceptional leadership, communication, and organizational skills.

· Ability to balance creativity with operational discipline.

· Ability to manage all culinary financials—food cost, labor cost, inventory, waste reduction, vendor negotiations, and purchasing—while driving profitability and maintaining brand standards.