Executive Chef Marriott International

As the Executive Chef, you will be accountable for the overall success of daily kitchen operations across all culinary outlets, including banquets, room service, restaurants, bar/lounge, and employee cafeteria. You will lead the culinary team, oversee food preparation and presentation, and ensure sanitation and safety standards are met. This role focuses on enhancing guest satisfaction, developing team members, and maximizing financial performance. The Executive Chef reports directly to the General Manager.

Key Responsibilities

• Lead and manage the kitchen team across all food preparation areas
• Provide direction for daily culinary operations and ensure consistent high-quality output
• Set performance standards and monitor team performance
• Demonstrate culinary techniques and mentor staff on food preparation and presentation
• Develop and implement purchasing and receiving guidelines
• Establish and track culinary goals, including budget and performance targets
• Manage food cost, supplies, uniforms, and equipment expenses
• Ensure compliance with food handling and sanitation standards
• Oversee menu development and decorative food displays
• Interact with guests to gather feedback and resolve concerns
• Foster a culture of trust, collaboration, and continuous improvement
• Administer performance appraisals and manage disciplinary procedures
• Support training initiatives and employee development programs
• Maintain open communication with other departments and leadership teams