Executive Chef - Taghazout Bay Marriott Resort
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $99,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
competitive salary
Job Description
Taghazout Bay Marriott Resort is a newly opened 5-star luxury hotel located in the beautiful Taghazout Bay region of Morocco, known for its pristine landscapes and vibrant surfing culture. This exquisite resort boasts beachfront access, offering stunning views of the Atlantic Ocean, and features two swimming pools, 250 elegantly appointed rooms, and a range of premium amenities designed to cater to international travelers seeking an unforgettable vacation experience. Opened officially in 2024, the resort is part of Marriott International's expanding portfolio in Africa, which encompasses nearly 130 properties in 20 countries, positioning the brand as a leader in luxury hospitality... Show More
Job Requirements
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area OR 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
- Ability to lead kitchen operations and manage staff
- Knowledge of safety and food handling standards
- Excellent communication and organizational skills
- Commitment to delivering high-quality culinary experiences
Job Qualifications
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- Strong leadership and interpersonal skills
- Knowledge of food safety regulations and sanitation standards
- Experience in budget management and cost control
- Ability to perform cooking tasks and demonstrate new techniques
Job Duties
- Lead kitchen management team and provide direction for day-to-day operations
- Supervise and coordinate cooks and kitchen staff activities
- Develop and implement purchasing and receiving guidelines
- Ensure compliance with food handling, sanitation, and safety standards
- Manage food quality, presentation, and menu development
- Oversee employee training, performance evaluation, and disciplinary procedures
- Handle guest feedback and ensure exceptional customer service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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