Senior Restaurant Chef

Why work for Sheraton San Diego Resort?

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience, Sheraton San Diego Resort is a fit for you! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay, and our associates love to work!

Sheraton San Diego Resort is a downtown waterfront resort offering breathtaking views of downtown San Diego and the San Diego Bay. We offer competitive compensation and a comprehensive benefits package including medical, dental, vision, life insurance, paid time off, retirement plan, employee discounts, employee assistance program, and complimentary meals.

Summary of Job Description

The Senior Restaurant Chef is responsible for leading daily culinary operations within resort restaurant outlets while delivering exceptional guest experiences aligned with Marriott and Sheraton brand standards. This leadership role oversees kitchen operations, menu execution, food quality, sanitation compliance, labor management, and culinary team development in a high-volume luxury resort environment.

The ideal candidate is a hands-on culinary leader with strong operational discipline, creativity, and a passion for hospitality excellence.

The salary range for this position is: $80,000 to $85,000 annually.

Work Hours

• Must be available to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, evenings, nights, weekends, and special events/functions.

Job Requirements

• Minimum of 5 years of culinary leadership experience in hotels, resorts, or upscale restaurants required.
• Previous luxury hospitality or high-volume resort experience preferred.
• Culinary degree or equivalent professional experience preferred.
• ServSafe Certification or equivalent food safety certification preferred.
• Strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations.
• Ability to lead, motivate, and develop diverse culinary teams in a fast-paced environment.
• Must possess excellent communication, organization, leadership, and time-management skills.
• Must be detail-oriented and able to multi-task effectively.
• Ability to maintain professionalism and composure in high-pressure situations.
• Must be able to push, pull, bend, squat, and lift up to 50 pounds regularly.
• Ability to stand and work for extended periods in hot, noisy, and fast-paced kitchen environments.
• Ability to work cohesively with co-workers and all departments as part of a team.
• Marriott brand experience preferred.
• Banquet and multi-outlet restaurant experience preferred.
• Experience with menu development, food costing, inventory management, and purchasing practices preferred.

Job Responsibilities

• Lead day-to-day culinary execution for assigned restaurant outlets and special events.
• Ensure consistency, quality, presentation, and portion standards for all menu items.
• Maintain cleanliness, organization, and sanitation standards in compliance with Marriott standards and local health regulations.
• Assist with developing seasonal menus, specials, and promotional offerings.
• Monitor food production levels and minimize waste to maximize profitability.
• Supervise, coach, and mentor sous chefs, cooks, and stewarding staff.
• Foster a positive, professional, and collaborative kitchen culture.
• Conduct training on recipes, plating standards, culinary techniques, and safety procedures.
• Support recruitment, onboarding, scheduling, and performance management efforts.
• Assist with labor management and scheduling to achieve productivity goals.
• Monitor food costs, inventory levels, purchasing practices, and cost-control initiatives.
• Participate in monthly inventory processes and operational budgeting efforts.
• Maintain exceptional culinary presentation and guest satisfaction standards at all times.
• Collaborate with front-of-house leadership to ensure seamless service execution.
• Respond professionally and efficiently to guest feedback and operational challenges.
• Support banquet operations and resort-wide culinary initiatives as needed.
• Follow all company safety, sanitation, and security procedures.
• Follow Marriott brand standards, resort policies, and standard operating procedures.
• Adhere to attendance, reliability, and professionalism standards.
• Perform all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not intended to be an exclusive or exhaustive list of all responsibilities, duties, and skills required for this position. Management reserves the right to modify, add, or remove duties as business needs evolve. This description does not create an employment contract, expressed or implied, and employment remains at-will.

Sheraton San Diego Resort is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. If you need accommodation for any part of the application process because of a medical condition or disability, please contact Human Resources.

Sheraton San Diego Resort is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.