Hotel Executive Chef

Key Responsibilities: Lead, inspire, and manage a team of cooks and utility workers, and kitchen staff across all hotel dining outlets (restaurant, bar, and banquets) Develop and execute innovative menus that reflect seasonal ingredients, guest preferences, and current culinary trends Ensure food quality, presentation, and consistency meet brand standards Maintain compliance with OSHA, Board of Health and safety regulations Manage kitchen budgets, cost controls, inventory, and vendor relationships Collaborate with hotel leadership on marketing promotions, guest experiences, and special events Recruit, train, and develop kitchen staff; foster a positive and professional kitchen and front of the house teamwork culture Weekly payroll Monthly food inventory Requirements Proven experience as Executive Chef, preferably in a Marriott brand hotel Culinary degree or formal training from a recognized institution Strong leadership and team management skills Experience executing renovation projects Excellent organizational, communication, and problem-solving skills Ability to work under pressure and adapt to fast-paced environments Flexibility to work evenings, weekends, and holidays