Executive Chef

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

Experience an energizing Residence Inn by Marriott Berkeley. Soaring 17 stories high, this Berkeley, CA hotel features 331 suites with fully equipped kitchens, separate living spaces, and a thoughtful collection of modern amenities. We offer over 15,000 sq.ft. of flexible meeting & event space as well as a rooftop restaurant and bar with spectacular views of the San Francisco Bay Area. Located in the heart of Downtown Berkeley, half a block from Downtown Berkeley BART station and several bus routes making it simple to commute to and from your new career adventure. At Residence Inn Berkeley, not only do we welcome DIVERSITY, We embrace it, encourage it, and celebrate it. CARE / RESPECT / REWARDS EEOC/ADA/VET/LGBTQ+

What you will have an opportunity to do:

We are seeking a passionate, innovative, and results-driven Executive Chef to lead our culinary operations and elevate the dining experience across our hotel's food and beverage outlets.

As the Executive Chef, you will play a pivotal role in shaping our culinary identity, bringing creativity and excellence to every menu while inspiring a talented team to deliver exceptional quality and service. This hands-on leadership position combines culinary artistry with strong business acumen, overseeing menu development, kitchen operations, financial performance, and team development.

The ideal candidate is a dynamic culinary professional who thrives in a fast-paced hospitality environment, leads by example, and takes pride in creating memorable dining experiences while fostering a culture of collaboration, accountability, and continuous improvement.

What are we looking for?

ESSENTIAL FUNCTIONS

Culinary Innovation & Excellence

• Lead the development and execution of innovative, seasonally inspired menus that reflect evolving culinary trends, guest preferences, and the hotel's brand identity.
• Maintain exceptional standards of food quality, flavor, presentation, and consistency across all culinary outlets.
• Bring creativity and fresh perspectives to menu offerings while balancing innovation with operational efficiency and profitability.
• Oversee culinary execution for restaurant dining, banquets, special events, and other food and beverage experiences.
• Continuously evaluate guest feedback and dining trends to identify opportunities for improvement and innovation.

Culinary Leadership & Team Development

• Lead, mentor, and inspire the culinary team, including Sous Chefs, cooks, and kitchen associates, fostering a positive and collaborative work environment.
• Provide hands-on leadership throughout kitchen operations, maintaining an active presence during preparation and service.
• Oversee recruitment, onboarding, training, performance management, and professional development of culinary associates.
• Establish clear expectations, promote accountability, and cultivate a culture of excellence, teamwork, and continuous learning.
• Identify and develop emerging culinary talent, supporting career growth and succession planning within the department.

Financial & Operational Performance

• Oversee daily kitchen operations, ensuring efficiency, consistency, and seamless execution across all food and beverage outlets.
• Manage food costs, labor expenses, inventory, purchasing, and waste reduction initiatives to achieve departmental financial objectives.
• Develop and implement cost-effective menu strategies that maximize profitability without compromising quality or guest satisfaction.
• Collaborate with Food & Beverage leadership on budgeting, forecasting, menu pricing, and operational planning.
• Build strong vendor relationships and ensure the sourcing of quality ingredients while maintaining effective purchasing controls.

Guest Experience & Collaboration

• Partner closely with Food & Beverage, Sales, and hotel leadership to create exceptional dining experiences and support overall property objectives.
• Collaborate on special events, seasonal promotions, banquet menus, and unique culinary experiences that enhance the hotel's reputation.
• Maintain a visible presence during key service periods, ensuring culinary excellence and responding proactively to guest feedback.
• Support initiatives that strengthen guest satisfaction, drive revenue, and enhance the overall food and beverage experience.

Food Safety & Quality Standards

• Ensure compliance with all applicable food safety, sanitation, health, and workplace safety regulations.
• Maintain the highest standards of cleanliness, organization, and proper food handling throughout all kitchen operations.
• Establish and reinforce consistent culinary procedures, quality controls, and operational standards.
• Promote a safe, professional, and respectful working environment for all associates.

Additional Responsibilities

• Support evolving business priorities and contribute to special projects and initiatives that advance departmental and property goals.

REQUIREMENTS

• Culinary degree or equivalent professional culinary training and experience preferred.
• Minimum of 5 years of progressive culinary experience, including leadership experience in a high-volume hotel, upscale restaurant, or comparable hospitality environment.
• Demonstrated success in menu development, culinary innovation, and multi-outlet kitchen operations.
• Strong understanding of food cost management, budgeting, inventory controls, purchasing, and labor productivity.
• Proven ability to lead, motivate, and develop diverse culinary teams.
• Exceptional culinary skills with a passion for quality, presentation, and memorable guest experiences.
• Strong communication, organizational, and problem-solving abilities.
• Ability to balance creativity with financial accountability and operational efficiency.
• Comprehensive knowledge of food safety, sanitation, and applicable health regulations.
• Flexibility to work evenings, weekends, holidays, and extended hours based on business demands.

Compensation:

$125000

• $130000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.