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 hotel known for its exceptional hospitality and high-quality service. As part of the Marriott International family, this establishment upholds a commitment to excellence, ensuring all guests experience comfort, luxury, and outstanding customer service during their stay. Marriott is a global leader in the hospitality industry with a robust reputation and a widespread presence, making this location a sought-after place to work for professionals aiming to develop their careers in hospitality management and culinary arts.
This role is that of an Executive Chef, a pivotal position within the hotel’s culi... Show More
This role is that of an Executive Chef, a pivotal position within the hotel’s culi... Show More
Job Requirements
- 6 years of experience in culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
- Must have a positive attitude at all times and serve as a leader on the hotel’s leadership group
Job Qualifications
- Six years of experience in culinary, food and beverage, or related professional area
- Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Ability to speak, read, write, and understand the primary language used in the workplace
- Ability to create marketing strategies and promotional menu items
- Positive attitude and leadership qualities to serve on the hotel’s leadership group
Job Duties
- Responsible for the development and enhancement of food products presented to guests
- Maintain quality and consistency in food product delivery and standards
- Support and work towards team goals aligned with food and beverage profit and service performance
- Select, train, and develop culinary personnel while managing departmental matters and compliance
- Review staffing levels to meet operational and financial objectives
- Supervise and coordinate activities of kitchen staff engaged in food preparation
- Demonstrate new cooking techniques and equipment to staff
- Develop and implement purchasing and receiving guidelines
- Establish goals including performance, budget, and team goals
- Communicate safety procedures effectively to ensure employee understanding and compliance
- Manage controllable expenses such as food cost, supplies, uniforms, and equipment
- Collaborate with vendors to procure quality offerings at reasonable prices
- Provide direction for menu development and food presentation
- Recognize superior quality products, presentations, and flavor
- Improve service through coaching, feedback, and guest interaction
- Empower employees to provide excellent customer service and ensure ongoing training
- 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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