Executive Chef - Orion's Roof, Marriott Virginia Beach Oceanfront

HEI Hotels and Resorts•Virginia Beach, VA

17d•Onsite

About The Position

Orion’s Roof seeks a highly accomplished Executive Chef to lead the culinary operation of a fast-paced, high-profile Virginia Beach restaurant known for high volume, visibility, modern presentation, Asian influence, premium seafood, and a meaningful sushi program. This is a hands-on leadership role combining creativity with disciplined execution, rigorous systems, financial management, and a commitment to consistency. The Executive Chef will lead service in real time, mentor a large culinary team, protect product integrity, and ensure dishes reflect the restaurant’s market-leading position. Sushi represents approximately 20% of total revenue; the chef need not be a career sushi chef but must have sufficient sushi understanding, premium seafood judgment, and operational discipline to lead and protect this revenue stream.

Requirements

Two or more years of post-high-school education; culinary education is desirable.
Five or more years of experience as an Executive Chef in a high-volume, market-leading restaurant environment.
Strong menu development and menu engineering experience with Asian-influenced cuisine, seafood-driven concepts, or globally inspired modern restaurants.
Sufficient sushi understanding, premium seafood judgment, and operational discipline to lead and protect a sushi program that represents approximately 20% of restaurant revenue; a career sushi-chef background is not required.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people, complex problems, and food and beverage operations.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences, including supervisors, coworkers, and the public.

Nice To Haves

Culinary education.

Responsibilities

Direct day-to-day operations of all kitchen areas, focusing on consistency, presentation, flavor, speed, and guest experience.
Lead development of innovative, Asian-influenced menus that are modern, profitable, and compelling to local and visitor markets.
Manage kitchen human resources to attract, retain, and motivate associates while providing a safe environment.
Interview, hire, train, develop, empower, coach, and counsel associates; conduct performance and salary reviews; resolve problems; provide open communication; and discipline or terminate as appropriate.
Plan and manage procurement, production, preparation, and presentation of all hotel food safely, sanitarily, and cost-effectively.
Monitor and control maintenance and sanitation of the kitchen, equipment, and related areas to maintain a healthy, safe work environment that meets or exceeds applicable standards and regulations.
Develop, implement, and manage the department budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed budget objectives.
Develop and implement menus and supporting records, production lists, pars, and training within corporate guidelines to improve revenue and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Comply with attendance rules and be available to work on a regular basis.
Perform other job-related duties as assigned.