Executive Chef 95k to 110K - Fremont Marriott

The hiring establishment is a reputable culinary organization that operates both restaurant and banquet services. Known for its commitment to high standards in food quality, customer experience, and hygiene, the company takes pride in delivering exceptional dining experiences by thoroughly managing all aspects of kitchen operations. As a leading name in the hospitality sector, the company emphasizes teamwork, professional growth, and operational excellence throughout its establishments. This organization is dedicated to maintaining strict adherence to food safety regulations and continuously innovating culinary offerings to ensure customer satisfaction and loyalty.

The position available is that of an Executive Chef, a critical leadership role responsible for overseeing all kitchen operations within both restaurant and banquet settings. This role requires a dynamic individual who can efficiently supervise, guide, and train kitchen associates to maintain consistent quality and timing in food production. The Executive Chef will not only ensure optimal portion control and uphold sanitary and cleanliness standards but also manage scheduling, employee evaluations, and necessary disciplinary actions. Inventory management forms an essential part of the role to ensure that the kitchen has adequate supplies and materials for seamless operation.

Another key responsibility includes establishing and reviewing performance standards for food preparation, purchasing, and production to promote coordinated efforts across the kitchen team. Monitoring sanitation and cleanliness in all food and beverage areas is a further vital function to maintain health and safety compliance. The Executive Chef is also tasked with meeting and exceeding cost goals related to food expenses, kitchen labor, and other associated costs, requiring keen financial acumen and resource allocation skills.

This position demands a seasoned professional with a minimum of three years of experience as an Executive Chef, including a proven history of menu design and recipe development. Familiarity with federal, state, and local food handling legislation is essential, along with a robust work ethic, self-initiative, and proficiency with Microsoft Suite software. Candidates must be flexible to work varying schedules, including nights, weekends, and holidays, aligning with the hospitality industry's demands. The successful candidate will thrive in a team environment, share a passion for delivering exceptional guest experiences, and demonstrate strong communication and leadership capabilities.

Physical requirements include the ability to work in a standard office environment with extended periods spent sitting and working on computers. The role necessitates occasional standing, walking, bending, reaching, lifting up to 25 pounds, and fine motor skills for activities like keyboarding and operating office equipment. Effective verbal and written communication skills are also mandatory. Reasonable accommodations will be provided to enable individuals with disabilities to perform essential job functions. Overall, this role offers an exciting opportunity for experienced culinary professionals aiming to lead and inspire a high-performing kitchen team in a respected hospitality setting.