DescriptionAdditional Information: This hotel is owned and operated by an independent franchisee Marcus Hotels and Resorts. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.
Job Description:
Lead and oversee all culinary operations ensuring brand standards quality and consistency across outlets and banquets
Manage departmental financial performance including budgeting labor inventory and cost controls
Design and evolve menus based on trends seasonality and business needs including special events and banquets
Recruit train develop and manage culinary team members maintaining a high performance and accountable culture
Direct daily kitchen operations including scheduling production and service execution to meet demand and standards
Maintain strict food safety sanitation and compliance with company brand and regulatory requirements
Build and maintain strong relationships with internal teams (F&B stewarding banquets) and external vendors
Ensure cleanliness organization and maintenance of all back of house areas and equipment
Collaborate with leadership on strategic initiatives budgeting guest experience and operational improvements
Engage with guests and clients as needed to support events enhance experiences and represent the property externally
Perform other duties as assigned
Job Qualifications:
5 years of Executive Chef experience ideally in high volume operations ($10M revenue) with broad knowledge of global and regional cuisines
Formal culinary training preferred (minimum 2 years)
Demonstrated leadership skills with the ability to build lead and develop high performing teams
Strong communication skills with the ability to collaborate across departments and effectively engage staff and stakeholders
Proven ability to thrive in a fast paced high pressure environment while maintaining professionalism and composure
Strong operational knowledge of food products kitchen equipment and culinary techniques
Ability to manage multiple priorities simultaneously with strong organization and attention to detail
Financial and analytical skills including budgeting forecasting cost control and interpreting reports
Proficiency in basic computer systems for inventory menu development and operational management
Physically able to meet the demands of the role including extended standing lifting up to 100 lbs. and working in varying kitchen conditions with required food safety certifications (ServSafe or equivalent)
Salaried with Benefits. $90000 - $95000
This company is an equal opportunity employer.
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