Executive Chef

Marriott Chicago O'Hare•Chicago, IL

About The Position

The Executive Chef oversees all culinary operations within the hotel, including restaurants, banquets, catering, room service, and other food service outlets. The role leads the culinary team and ensures food quality, presentation, consistency, and guest satisfaction while managing food costs, sanitation, and efficient kitchen operations. The Executive Chef coordinates with hotel departments to execute events, manages staffing and team development, oversees purchasing and inventory, and ensures compliance with food safety regulations, hotel policies, and brand standards.

Requirements

Minimum of 5 years of progressive culinary experience.
Experience managing banquet operations, catering functions, and multiple food service outlets.
Strong knowledge of food preparation techniques, menu planning, inventory control, and food cost management.
Demonstrated ability to lead, train, and motivate a diverse culinary team.
Strong organizational, communication, problem-solving, and time-management skills.
Ability to work effectively in a fast-paced environment while managing multiple priorities.
Knowledge of applicable food safety regulations and sanitation practices.
Current Food Protection Manager certification or ability to obtain required certification.
Flexibility to work evenings, weekends, and holidays based on business needs.
Ability to stand and walk for extended periods.
Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.
Ability to bend, stoop, reach, and perform repetitive movements throughout the workday.
Ability to work in kitchen environments with exposure to heat, steam, cold temperatures, and cooking equipment.
Ability to safely operate commercial kitchen equipment and tools.

Nice To Haves

Previous Executive Chef or Executive Sous Chef experience in a full-service hotel, resort, or high-volume culinary operation.
Culinary degree or equivalent professional experience.

Responsibilities

Oversee daily culinary operations across hotel restaurants, banquets, room service, catering, and other food and beverage outlets.
Ensure consistency in food preparation, quality, taste, portion sizes, and presentation.
Supervise food preparation and service to support timely and efficient operations.
Maintain cleanliness, organization, and sanitation throughout kitchen areas.
Coordinate with Banquets, Catering, Sales, and Food & Beverage leadership to execute events and functions successfully.
Monitor production and adjust staffing and preparation based on occupancy, business levels, and scheduled events.
Recruit, train, supervise, schedule, and evaluate culinary team members.
Coach and develop kitchen staff and provide performance feedback.
Set expectations and ensure accountability for performance, attendance, and workplace conduct.
Promote a positive, professional, and respectful work environment.
Maintain appropriate staffing while managing labor costs and operational needs.
Conduct culinary team meetings and training sessions.
Manage food costs, labor expenses, inventory, and purchasing to meet budget goals.
Monitor food waste, portion control, and product utilization to support profitability.
Oversee ordering, receiving, storage, and rotation of food products and supplies.
Ensure compliance with applicable federal, state, and local health and sanitation regulations.
Maintain proper food handling, storage, temperature control, and labeling procedures.
Ensure culinary associates follow food safety, allergen-awareness, and sanitation standards.
Conduct routine kitchen inspections and promptly address deficiencies.
Maintain kitchen equipment in safe working condition and coordinate repairs with Engineering.
Ensure compliance with hotel policies, safety procedures, and applicable brand standards.