Executive Chef - Marriott University of Dayton / Dayton OH - $5000 sign on bonus

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 options

Tuition Assistance

discounted room rates

Training and Development

Career advancement opportunities

Job Description

Marriott at the University of Dayton is a distinguished hotel establishment known for its exceptional hospitality services and commitment to delivering superior guest experiences. As part of the Marriott brand, this hotel operates with high standards of quality and service, catering to both business and leisure travelers visiting the University of Dayton area. The hotel features a variety of accommodations, meeting spaces, and dining options, making it a sought-after location for visitors and locals alike. Marriott emphasizes a culture of excellence, teamwork, and continuous development, ensuring a supportive and engaging work environment for its employees.

The Executive Chef positio... 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 with 4 years’ experience
Ability to speak, read, write and understand the primary workplace language
Ability to create marketing strategies and promotional menu items
Positive attitude at all times
Willingness to serve on the hotel’s Leadership Group

Job Qualifications

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
4 years of experience in culinary or food and beverage professional area
Proven leadership and team development skills
Ability to develop marketing strategies and promotional menu items
Strong communication and interpersonal skills
Knowledge of food safety and sanitation standards
Ability to manage budgets and control costs
Experience in vendor management and procurement
Demonstrated creativity in menu planning and food presentation
Positive attitude and ability to serve as a leadership role model
Ability to analyze market trends and guest needs
Skilled in employee training and performance appraisal

Job Duties

Responsible for the development and enhancement of the food product presented to guests
Maintain quality of food product and ensure consistency in delivery and standards
Support team goals and measure effectiveness through food and beverage profit and service performance
Select, train, and develop culinary personnel
Oversee staffing to meet guest service, operational, and financial needs
Supervise and coordinate activities of cooks and kitchen workers
Demonstrate new cooking techniques and equipment to staff
Develop and implement purchasing and receiving control procedures
Establish performance goals, budget goals, and team goals
Communicate and enforce safety procedures and codes
Manage controllable expenses including food cost and supplies
Work closely with vendors to obtain quality offerings at reasonable prices
Provide direction for menu development and food presentation
Create decorative food displays
Recognize superior product quality, presentation, and flavor
Improve service through employee guidance and coaching
Interact with guests for feedback on product quality and service
Empower and train employees to provide excellent customer service
Control profit and loss including major kitchen and restaurant operating expenses
Set margins and manage business projections

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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

please contact the employer.

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