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Executive Chef

Quince &

San Diego, CA

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JOB DETAILS
SALARY
SKILLS
Budget Management, Catering Services, Cook Dishes, Cost Control, Food Presentation, Food Quality, Food and Beverage Industry, Health Plan, Inventory Costs, Italian Language, Leadership, Maintain Compliance, Mentoring, Menu Development, Pinnacle, Purchasing/Procurement, Quality Management, Restaurant, Safety Standards, Safety/Work Safety, Sanitation, Standard Operating Procedures (SOP), Team Building, Vendor/Supplier Relations
LOCATION
San Diego, CA
POSTED
Today

Executive Chef

Le Méridien San Diego Pinnacle Hotel is seeking an experienced Executive Chef to lead the culinary vision for a new Italian-inspired restaurant opening in Fall 2026. This unique pre-opening opportunity is ideal for a passionate culinary leader with a love of food, wine, and hospitality, and proven experience overseeing both restaurant and banquet operations. The successful candidate will create an authentic and memorable Italian dining experience, develop seasonally driven menus, establish kitchen systems, build a high-performing culinary team, and support banquet and catering operations throughout the hotel. A strong appreciation for Italian cuisine, wine, and culinary traditions is essential.

Key Responsibilities

  • Develop and execute innovative Italian-inspired menus for the restaurant, banquets, and special events.
  • Lead the culinary direction and day-to-day operations of the restaurant.
  • Collaborate with the Food & Beverage team to create exceptional food and wine experiences for guests.
  • Recruit, train, and mentor a high-performing culinary team.
  • Establish kitchen systems, standards, and operating procedures.
  • Oversee banquet and catering operations while maintaining exceptional food quality and presentation.
  • Manage food costs, labour, inventory, purchasing, and supplier relationships.
  • Ensure compliance with all health, safety, and sanitation standards.

Qualifications

  • 5+ years as an Executive Chef or Head Chef in an upscale casual or fine dining environment.
  • Strong knowledge of Italian cuisine, regional Italian ingredients, and wine culture.
  • Expertise in Italian, French, and Western Mediterranean cuisine.
  • Strong leadership and team development experience.
  • Experience managing budgets, food costs, labour costs, and inventory.
  • Experience leading both restaurant and large-scale banquet/catering operations in a hotel or upscale hospitality environment.
  • San Diego-based or willing to relocate.

Compensation & Benefits

  • Salary from $85,000 annually, plus incentives
  • Extended Health Benefits

About the Company

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Quince &