Executive Chef

The Executive Chef provides overall leadership and direction of all culinary operations at Paséa Hotel & Spa, with primary focus on banquet and event execution. Ensures successful planning, preparation, production, and delivery of all food offerings while maintaining highest standards of quality, consistency, and financial performance. Drives operational excellence across banquet and restaurant operations.

Leads all banquet culinary operations, overseeing planning, preparation, and production aligned with BEOs and event requirements. Ensures timely service, proper presentation, and consistency across all plates. Acts as a visible leader during events, actively supporting execution and addressing issues in real time.

Directs daily kitchen operations to exceed guest expectations and implements corrective actions when standards are not met. Develops menus in collaboration with Food & Beverage leadership. Collaborates with banquet leadership for seamless coordination and guest satisfaction.

Leads, trains, and develops culinary teams, including Sous Chefs and banquet staff, while overseeing hiring, scheduling, and performance management. Part of a proactive team at a modern coastal hotel valuing memorable guest experiences. Joins Pacific Hospitality Group, committed to long-term growth and enriching lives.

Achieves budgeted revenue goals through cost control on food and labor. Participates in weekly and monthly planning meetings to align operations with business needs. Ready to take career to the next level with a family-focused company guided by Integrity, Customer Focus, and Respect.