Executive Chef 95k to 110K - Fremont Marriott

This job opportunity is with a reputable hospitality establishment known for its exceptional food and beverage services. As an integral part of the culinary team, this company prides itself on delivering outstanding guest experiences through high-quality food production and seamless kitchen operations. The business operates in both restaurant and banquet settings, emphasizing excellence in food preparation, quality, and presentation. This role is crucial in maintaining these high standards by effectively managing kitchen staff, orchestrating smooth food service workflows, and ensuring strict compliance with health and safety regulations.

The position available is a leadership role focused on supervising, guiding, and training kitchen associates to deliver top-notch food production services. It involves direct oversight of restaurant and banquet kitchen staff, including utility and sanitation personnel, as well as managing the employee cafeteria. The role requires a hands-on manager who can efficiently schedule, evaluate, and direct kitchen operations while providing disciplinary actions when necessary to ensure team accountability. A key aspect of the role includes ensuring that the kitchen is always well-stocked with necessary supplies and materials to facilitate smooth operations.

Additionally, this role involves establishing performance standards in food preparation, purchasing, and production. The successful candidate will monitor and coordinate sanitation, cleanliness, and organizational efforts within food and beverage areas, ensuring compliance with federal, state, and local laws and regulations related to food handling and production. This leadership position also bears responsibility for achieving cost goals related to food costs, kitchen labor, and other operational expenses, contributing directly to the organization’s financial health.

Ideal candidates will have a minimum of three years of experience as an Executive Chef, showcasing expertise in menu design and recipe creation. They should possess a strong work ethic, self-initiative, and advanced computer skills, especially in Microsoft Suite applications. Flexibility in work schedules is essential, as the role may require working nights, weekends, and holidays to support operational needs.

The physical demands of this role include the ability to work in an office environment, with prolonged periods spent sitting and working on computers, occasional standing and walking, and the capacity for fine motor tasks such as typing and using office equipment. The role also involves occasional lifting or moving of items weighing 10 to 25 pounds. Effective verbal and written communication skills are critical to success in this role, alongside the capacity to collaborate within a team that prioritizes delivering exceptional customer experiences.

This position offers an excellent opportunity for culinary professionals who wish to take on a significant leadership challenge within a dynamic hospitality organization. It promises a rewarding career path where innovation in food production, team management, and operational excellence come together to enhance guest satisfaction and business success. The organization values diversity and inclusion, welcoming accommodations as needed to enable all individuals to perform essential job functions successfully.