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Flamingo Resort & Spa
Executive Chef
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Based on California data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$97,426 / year median in California
+3% projected growth
Job Description
Executive Chef Flamingo Resort & Spa Santa Rosa, CA Job Details Full-time $115,000 - $140,000 a year 22 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Food provided Qualifications Vendor relationship building Teamwork Interpersonal skills ServSafe Team development Time management Full Job Description The Flamingo Resort & Spa is seeking an experienced, passionate, and adaptable Executive Chef to lead all culinary operations for one of Sonoma County's most iconic hospitality destinations. This role is responsible for overseeing restaurant, banquet, catering, poolside, and special event food service while creating exceptional dining experiences that reflect the resort's commitment to quality, hospitality, and innovation. The ideal candidate is an inspiring leader who thrives in a dynamic environment, embraces change, and possesses the flexibility to shift priorities quickly in response to business needs. From intimate dinners to large-scale weddings and corporate events, our Executive Chef must be equally comfortable developing creative menus, mentoring culinary talent, and managing the financial performance of the kitchen. Key Responsibilities
- Lead all culinary operations for the resort's restaurants, lounges, banquets, catering, and special events.
- Develop innovative, seasonal menus that showcase fresh, high-quality ingredients and complement the Sonoma County culinary experience.
- Recruit, train, mentor, and inspire a high-performing culinary team while fostering a positive, collaborative culture.
- Ensure consistent food quality, presentation, sanitation, and service standards across all outlets.
- Manage food and labor costs through effective scheduling, purchasing, inventory control, and waste reduction.
- Partner with the Food & Beverage leadership team to create memorable guest experiences and drive revenue.
- Maintain compliance with all health, safety, and sanitation regulations.
- Collaborate with sales and events teams to design customized banquet and catering menus.
- Build strong relationships with local farmers, vendors, and purveyors.
- Continuously evaluate kitchen operations and implement improvements in efficiency, quality, and guest satisfaction.
- Lead by example during high-volume service periods and special events. Desired Qualifications
- Minimum of 5 years of Executive Chef experience in a hotel, resort, or upscale hospitality environment.
- Proven experience managing banquet and catering operations alongside à la carte restaurant service.
- Strong leadership skills with a passion for coaching, mentoring, and developing culinary teams.
- Demonstrated financial acumen, including budgeting, food cost management, labor control, and inventory management.
- Exceptional organizational and time management skills.
- Outstanding communication and interpersonal abilities.
- Highly adaptable and flexible, with the ability to pivot quickly in response to changing business demands, event schedules, staffing needs, and guest expectations.
- Calm, solutions-oriented approach to problem solving in fast-paced environments.
- Passion for creativity, menu development, and continuous improvement.
- Knowledge of current culinary trends and sustainable sourcing practices.
- Strong understanding of food safety and sanitation standards.
- Ability to work evenings, weekends, holidays, and varying schedules based on operational needs.
- Culinary degree or equivalent professional training preferred.
- Spanish language skills preferred
- ServSafe Manager Certification What We're Looking For We are looking for a hands-on leader who enjoys being on the line, supporting the team, and setting the standard for excellence.