Executive Chef

Dayton, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $77,093.00 - $96,366.00

Work Schedule

Standard Hours

Benefits

Competitive wages

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short-term disability

long-term disability

401k

Tuition Assistance

discounted room rates

Training and Development

Career advancement opportunities

Job Description

The Marriott at the University of Dayton is a distinguished full-service hotel known for its exceptional hospitality and commitment to guest satisfaction. Situated in the vibrant University of Dayton area, this Marriott property offers guests a blend of comfort, convenience, and modern amenities, making it a preferred destination for business travelers, tourists, and event attendees. As part of the globally recognized Marriott brand, the hotel emphasizes high standards in service, operational excellence, and guest experience, fostering an environment where employees are valued and professional growth is encouraged.

The role of Executive Chef at the Marriott at the University... Show More

Job Requirements

6 years of experience in culinary, food and beverage, or related professional area
2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Must be able to speak, read, write and understand the primary language used in the workplace
Ability to create marketing strategies and promotional menu items
Positive attitude at all times and serve as a leader on hotel's Leadership Group

Job Qualifications

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
4 years of experience in culinary, food and beverage, or related professional area
Proven leadership and team management skills
Strong knowledge of food preparation, menu development, and kitchen operations
Ability to develop marketing strategies and promotional menu items
Excellent communication and interpersonal skills
Understanding of safety and regulatory compliance
Ability to manage budgets and controllable expenses
Positive attitude and leadership within hotel leadership group

Job Duties

Responsible for the development and enhancement of the food product presented to guests
Maintain quality and consistency of food product and delivery standards
Support team goals and measure effectiveness through food and beverage profit and service performance
Select, train, and develop personnel within the department
Review staffing levels to meet guest service, operational needs, and financial objectives
Supervise and coordinate activities of cooks and food preparation workers
Demonstrate new cooking techniques and equipment to staff
Develop and implement purchasing and receiving guidelines
Establish performance, budget, and team goals
Communicate safety procedures and ensure employee understanding
Manage controllable expenses including food cost, supplies, and equipment
Work with vendors to obtain quality offerings at reasonable prices
Provide direction for menu development
Determine food presentation and create decorative displays
Recognize superior quality products and flavors
Improve service through coaching and guidance
Interact with guests for feedback
Empower employees to provide excellent customer service
Control profit and loss elements and manage kitchen operating expenses

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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