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Additional Information

**Job Number** 25127165

**Job Category** Food and Beverage & Culinary

**Location** Santa Ynez Valley Marriott, 555 McMurray Road, Buellton, California, United States, 93427VIEW ON MAP (https://www.google.com/maps?q=Santa%20Ynez%20Valley%20Marriott%2C%20555%20McMurray%20Road%2C%20Buellton%2C%20California%2C%20United%20States%2C%2093427)

**Schedule** Full Time

**Located Remotely?** N

**Position Type** Management

**Additional Information:** This hotel is owned and operated by an independent franchisee, Kang Family Partners. 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 reference: 000404

Salary: $80,000 to $95,000

Department: Food and Beverage & Culinary

Division: Kang Family Partners

Hours Per Week: 40

Job Description

Executive Chef

We are seeking an experienced and creative Executive Chef to lead the culinary operations at Santa Ynez Valley Marriott. This is a hands-on leadership role responsible for all aspects of food production, including managing kitchen operations, maintaining food quality and safety standards, training kitchen staff, and delivering an exceptional dining experience that meets both Marriott brand standards and guest expectations.

What You’ll Do:

Lead, supervise, and develop the culinary team, including hiring, training, scheduling, and performance evaluations

Oversee food preparation to ensure quality, freshness, consistency, and adherence to Marriott culinary standards

Manage kitchen operations, including inventory, purchasing, food cost control, and equipment maintenance

Ensure compliance with health, safety, and sanitation regulations, including food handling and storage procedures

Design and update menus for restaurant, banquets, and special events, ensuring creative and consistent presentation

Collaborate with front-of-house and other departments to deliver exceptional guest experiences and respond to feedback

Participate in event planning meetings (EOs) and lead production for catering and large group functions

Promote a team-oriented, guest-focused culture and support hotel sustainability initiatives

About You:

2+ years of supervisory experience in a culinary setting.

High school diploma or equivalent preferred.

Food Safety Certification (or ability to obtain certification required).

Strong understanding of professional cooking techniques, kitchen operations, and knife handling skills.

Familiarity with food safety standards, sanitation practices, and culinary production.

Excellent organizational, communication, and leadership skills.

Ability to work effectively under pressure in a fast-paced environment.

Working knowledge of basic computer applications (word processing, spreadsheets).

About Us:

Join a trusted hospitality company committed to quality, innovation, and service excellence. You'll work in a collaborative, guest-focused environment where your creativity and leadership are valued. We offer opportunities for growth, training, and advancement to support your long-term career development.

We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status

We do not discriminate based on race, religion, gender, sexual orientation, age, disability, or any other protected status.

The salary range for this position is $80,000 to $95,000 annually.

_This company is an equal opportunity employer._

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