As the Executive Chef, you will be responsible for overseeing all culinary operations at our restaurant and banquets, ensuring the highest level of food quality, presentation, and service. The successful candidate will be responsible for the kitchens, creating and implementing menus for all outlets, managing food and labor costs, training all kitchen staff and working with the restaurant manager to promote a positive work environment with all F&B staff.

Responsibilities:

• Create menus that align with the culinary vision, target market, and budgetary requirements.
• Create special menus for holidays & seasonal specials.
• Create banquet menus that range from groups of 25 up to 300
• Execute plated & buffet banquets for groups of 25 up to 300
• Maintain the highest level of food quality and presentation, including consistency in taste, texture and appearance of dishes.
• Oversee culinary budget, financials and hotel wide KPIs to exceed expectations of business strategies and goals.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant and banquet preventative maintenance programs.
• Uphold all food and kitchen-related policies and procedures, including those pertaining to SOPs, food safety and sanitation as outlined by OSHA & the health department.
• Manage food and labor costs to achieve profitability targets, while minimizing food waste and controlling inventory levels.
• Manage, train and develop kitchen staff to meet culinary standards and keep up-to-date with current food trends.
• Other duties as assigned by management

Experience and Education:

• Restaurant and banquet culinary experience
• Thorough knowledge of food safety and sanitation guidelines as outlined by OSHA & the health department
• Passion for food and a commitment to delivering an exceptional culinary experience for our guests
• 5+ years of experience as an Executive Chef in a hotel or high-end restaurant.
• Marriott experience preferred.
• A culinary degree from an accredited institution or equivalent culinary experience preferred, but not required

Pay: The salary range for this position is $125,000-$135,000 annually plus 20% bonus eligibility based on performance.

Physical Requirements:

The minimum physical requirements for this position include but are not limited to:

• Must be able to lift and/or carry up to 50 pounds frequently
• Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation
• Ability to stand and walk for extended periods of time
• Ability to bend and twist, push and pull, stoop, and kneel

Disclaimer

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the "at will" employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

Reasonable Accommodation Statement

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.