Executive Chef

Executive Chef – The Wayfarer DTLA | Pacifica Hotels

Location: Downtown Los Angeles, CA
Reports To: General Manager
Team Size: 18 - 20
Outlets: The Rooftop | Gaslighter | Banquets & Catering

About Wayfarer DTLA

Pacifica Hotels is a leader in boutique and lifestyle hospitality, with properties that reflect authentic place and elevated comfort. The Wayfarer DTLA invites guests to “go beyond” the expected and dig deeper, experience the city up close and embrace unscripted adventure. The food and beverage program of the property; across The Rooftop, the intimate bar lounge Gaslighter, and the bespoke Banquets & Catering service, is a foundational element of that experience.

Position Overview

The Pacifica Hotel team is seeking an accomplished, entrepreneurial Executive Chef who will act as the culinary lead and operational driver for The Wayfarer DTLA. This leader will shape and drive the property’s entire culinary business — overseeing concept, execution, team development, and financial performance across all culinary outlets. The role demands hands-on leadership, strategic focus, and a strong sense of ownership: someone who sees the kitchen not only as a creative space but as a business engine within the hotel.

Key Responsibilities

1. Culinary Vision & Strategic Leadership

• Define, refine and execute a compelling culinary vision that reinforces the Wayfarer brand: bold, authentic, relevant to downtown LA, and rooted in genuine hospitality.
• Develop and refresh the seasonal and event-driven menus for The Rooftop, Gaslighter, and Banquets & Catering, ensuring each outlet’s unique identity is honored while maintaining operational synergy.
• Drive innovation in food concepts aligning with guest expectations for quality and creativity.
• Analyze performance data and guest feedback to identify opportunities for growth, differentiation and stronger guest engagement.

1. Business & Operational Management

• Lead the culinary division as a profit-center: accountable for food and labor cost targets, revenue growth, and operational efficiency.
• Manage vendor relationships, purchasing, inventory and waste control to protect margin without compromising quality.
• Ensure robust operational systems and standard operating procedures are in place, enabling consistent performance across all services and events.
• Uphold the highest standards of health, safety and sanitation in compliance with relevant regulations and Pacifica Hotels’ policies.

1. Leadership & Culture

• Lead, develop and inspire a kitchen team of 18–20 professionals across The Rooftop, Gaslighter and Banquets & Catering department.
• Model self-leadership, initiative and accountability: the Executive Chef is expected to own their domain and lead by example.
• Create and maintain a culture of continuous learning, collaboration, creativity and operational discipline.

1. Cross-Functional Collaboration & Guest Experience

• Partner closely with the hotel leadership team to execute a seamless guest journey.
• Engage with front-of-house leadership to ensure service and culinary execution align.
• Participate in leadership meetings, providing insights into culinary performance, guest trends, cost metrics and innovation.
• Represent The Wayfarer’s culinary vision externally and internally with the poise, professionalism and shared mindset expected from Pacifica Hotels.

Qualifications & Experience

• Minimum 5 years in a senior culinary leadership role (Executive Chef or senior Sous Chef) in a multi-outlet hotel or high-volume restaurant environment.
• Proven record of leading full-service operations including a rooftop bar/restaurant, boutique hotel dining and banquet/event catering.
• Strong business acumen: menu engineering, cost control, vendor negotiation, budgeting and financial analysis.
• Excellent leadership, team development, communication and people management skills.
• ServSafe or equivalent certification required.
• A genuine hospitality mindset: committed to guest experience.

Key Competencies

• Strategic & Business-Minded Leadership: A visionary who balances creativity with business performance.
• Self-Leadership & Ownership: Autonomous, proactive, and driven — treats the culinary program as their domain and business.
• Creative Excellence: Brings new ideas that feel elevated yet approachable; curates menus and experiences with story and intention.
• Operational Mastery: Maintains systems, processes, and standards that deliver consistency, quality, and reliability.
• Team Developer & Culture Builder: Builds and sustains an engaged, high-performing team aligned with brand values and goals.
• Collaborative Partner: Works seamlessly across departments to integrate culinary into the broader guest experience.
• Integrity & Professionalism: Upholds Pacifica Hotels’ reputation through strong ethical standards, clarity and composure.

Physical & Work Requirements

• Frequent standing, walking, bending and lifting up to 30 lbs unassisted.
• Work performed in kitchen and service areas across rooftop, event and banquet spaces, exposed to varied temperatures and fast-paced service conditions.