Executive Chef - Franchise

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Job description

Job Requirements

Hotel Description

The Monsaraz, Tapestry Collection, is a truly unique experience for our guests, driven by the passion and care of our associates. We will demonstrate the art of hospitality by evoking a refined yet simple hospitality experience. Sophisticated yet simplistic, old Spanish with a modern touch. These terms may seem contradictory but that’s what this design is all about. This hotel will combine old world charm with modern day amenities that guests crave.

Hotel Culture

Our team will be the passport to Point Loma and San Diego, being able to speak to our brand pillars, details of the hotel that are further described in this document, describe in detail the flavors and spirit of Westerly Public House, Dark Horse Coffee, Point Loma attractions and restaurants, and different activations.

Our associates will know the balance between being “San Diego hospitable” while keeping the “hotel magic” alive for our guests, by staying fresh, polite, humble, proud, and positive. Exuding the refined yet simple energy will leave our guests wanting more and building the “loyalty beyond reason” that brings the business back to us.

Our team members are one of a kind and are always there to give you the ‘locals favorite spots’ or even host their own outings as a way to share their passions. We aim to do hospitality the way it should be done. Come join us in Point Loma, the place “where California began”.

Food and Beverage Vision

Westerly Public House, 60 seat Cali-Aussie style restaurant, will showcase the flavors and spirit of the coastal towns of Venice Beach, California and Bondi Beach, Australia. Both coastal havens have matching climates, surfing culture, clean living and a love for life, making this the perfect ethos for Monsaraz.

Job Description

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

  • Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. 
  • Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. 
  • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. 
  • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. 
  • Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. 
  • Weekly review of food costs and labor to ensure profit margins are efficient and meeting or exceeding forecast guidelines.
  • Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. 
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Comply with attendance rules and be available to work on a regular basis. 
  • Spend time daily in the restaurant, touching tables, connecting with guests.
  • Create a fun and exciting environment in and out of the kitchen for all members of the restaurant and hotel.
  • Partner with the Sales team on banquets and catering events, ensuring the client’s expectations are exceeded.
  • Create and develop innovative guest room amenities that are in line with the brand and identity of the hotel.
  • Be the brand ambassador by promoting the brand and identity of the restaurant.
  • Take ownership in the guest experience by continuously focusing on ways to build guest loyalty, adapt to feedback, and always seeking to reduce areas of opportunity and grow strengths.
  • Create new and innovative culinary and service experiences that add long term value.
  • Perform any other job related duties as assigned.

Work Experience
  • Two+ years of post high school education, culinary education is desirable.
  • Five+ years of employment in a related position. 
  • Hotel experience preferred.
  • Independent restaurant experience is required.
  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 
  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. 
  • Ability to work effectively under time constraints and deadlines.
  • Command of the English language both written and verbal.


RAR Hospitality is committed to providing a comprehensive benefits plan that offers you choices for your physical, mental and financial wellness, creating value in your most important investment – our associates!

For your physical and mental wellness we offer competitive Medical, Dental and Vision Insurance programs geared to you and your family's needs as well as Vacation/Sick/Holiday benefits. For your financial wellness provides a wide array of coverage, including Long-Term Disability. In addition, our Hotel Room Discount programs provide additional incentives for choosing the Monsaraz, Tapestry Collection by Hilton, as your employer.

RAR Hospitality is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.


Job type
San Diego, CA, United States
F&B kitchen, Cook
Starting in
As soon as possible
Duration of the contract

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