EXECUTIVE CHEF

The Executive Chef position is a pivotal leadership role within a prestigious full-service hotel, responsible for overseeing all culinary operations across multiple food and beverage outlets including the hotel’s signature restaurant, Fire Iron Grill, the lobby bar, banquet and catering functions, in-room dining, the concierge lounge, and associate dining programs. The hotel itself is renowned for delivering exceptional guest experiences that blend high-quality service with unique culinary offerings, all while adhering to Marriott brand standards. This position offers a full-time employment opportunity with an annual salary range of $50,000 to $55,000.

Working as the Executive Chef means being at the helm of culinary innovation, operational excellence, and team development, driving the success of all kitchen-related functions within the hotel. You will be responsible for leading a diverse culinary team in a dynamic, fast-paced environment, ensuring that food quality, safety, and guest satisfaction remain top priorities. Your role extends beyond daily kitchen supervision to include strategic responsibilities such as menu development, financial management, cost control, inventory oversight, and compliance with local, state, and federal regulations including HACCP and OSHA standards.

This leadership position demands a strong understanding of the hospitality industry with specific expertise in hotel culinary operations, banquet and catering management, and Marriott brand standards. The Executive Chef will collaborate closely with Food & Beverage leadership and other departments such as Sales and Events to curate innovative menus and seamless banquet executions that create memorable guest dining experiences. A major part of the role is to cultivate a culture of teamwork, accountability, and continuous improvement by recruiting, mentoring, and developing culinary talent.

Financial acumen is critical, as the Executive Chef is charged with managing budgets, forecasting, controlling food and labor costs, and maximizing profitability across all culinary outlets. This also includes analyzing menu performance to optimize pricing and reduce waste. Meticulous upkeep of kitchen cleanliness, food safety audits, and compliance with ServSafe requirements complement the operational duties, ensuring a safe and hygienic environment for staff and guests alike.

Physical demands include the capacity to work long hours in varying environmental conditions and the ability to lift up to 50 pounds, reflecting the active nature of this hands-on leadership role.

Joining this hotel as the Executive Chef is a unique opportunity to influence culinary excellence and create exceptional dining experiences that reinforce the hotel’s reputation and guest loyalty, while advancing your culinary career in a respected hospitality environment.