Job Description

Additional Information: This hotel is owned and operated by an independent franchisee, Pinnacle International. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Job description:

We’re searching for an Executive Chef to lead the kitchen team for our new Italian inspired restaurant opening in mid 2026. This is a unique opportunity to bring your culinary vision to life, shape the opening menu, and set the standard for an exceptional dining experience. Our new restaurant will be integrated into our San Diego hotel and you will be part of establish our restaurant concept along with our banquets offerings.

The Role:

As our Chef, you’ll be the driving force behind our culinary identity. You will develop the menu, kitchen operations, and team leadership. From sourcing top-quality ingredients to crafting unforgettable dishes, your expertise will shape every aspect of our food program.

Responsibilities:

· Establish our restaurant and banquet menu's
· Hire, train, and lead the back-of-house team
· Establish kitchen protocols and opening procedures
· Maintain high standards for food quality, presentation, and consistency
· Oversee inventory, cost control, and vendor relationships
· Ensure all food safety and sanitation guidelines are strictly followed

Requirement:

· Experience in Italian, French, or Western Mediterranean cuisine required.
· Minimum 5 years of experience as an Executive Chef in an upscale casual or fine dining kitchen in San Diego.
· Strong leadership, communication, and team-building skills
· Proven ability to manage costs, inventory, and kitchen budgets
· Passion for hospitality and creating memorable guest experiences
· Experience in opening a successful restaurant.
· Certification of culinary training, or degree in Culinary Arts or apprenticeship, or Red Seal and journeyman certification
· Must have experience in a kitchen supporting hotel banquets.
*Must be working / living in the San Diego Area to be considered.

Competitive salary + performance bonus + benefits. 80,000 - 100,000

The salary range for this position is $80,000 to $100,000 annually.

This company is an equal opportunity employer.

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