Executive Chef

Marriott•Surfside, FL

13d•$101,000 - $129,000

About The Position

The Executive Chef is accountable for the success of daily kitchen operations and personally performs culinary tasks while leading staff and managing food-related functions. The role works to improve guest and employee satisfaction while maximizing financial performance, ensuring that kitchen areas consistently produce high-quality food and meet sanitation and food-handling standards. The position guides and develops staff, oversees food preparation areas—including banquets, room service, restaurants, bar/lounge, and the employee cafeteria—and manages support areas such as the dish room and purchasing. The Executive Chef leads the kitchen management team and directs day-to-day operations, staffing, performance standards, and employee development. The role establishes goals and controls, participates in budgeting, manages controllable expenses, and ensures safety standards are followed. It also directs menu development, monitors food quality and presentation, and maintains purchasing, receiving, storage, and sanitation standards. The Executive Chef supports exceptional guest service by responding to feedback and complaints, coaching employees, and ensuring service expectations are met. The position also manages human resource activities for areas of responsibility, including training, appraisals for direct-report managers, employee feedback, and progressive discipline. The role upholds The Ritz-Carlton Gold Standards and its service culture.

Requirements

High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of experience in culinary, food and beverage, or a related professional area.

Responsibilities

Lead the kitchen management team and direct day-to-day kitchen operations.
Ensure appropriate staffing and coverage, review staffing levels, and coordinate cooks and food-preparation workers.
Set performance standards, monitor performance, and provide guidance to subordinates.
Demonstrate cooking techniques and equipment to staff; train kitchen associates in cooking fundamentals and plate presentation.
Develop and implement purchasing and receiving guidelines and control procedures.
Establish performance, budget, and team goals; participate in budgeting and manage controllable expenses, including food costs, supplies, uniforms, and equipment.
Communicate and enforce safety procedures and brand safety standards.
Direct menu development and determine food presentation and decorative displays.
Monitor raw and cooked food quality, flavor, and presentation, and ensure food-handling, temperature, sanitation, purchasing, receiving, and storage standards are met.
Prepare and cook a variety of foods for regular service and special guests or functions.
Promote customer satisfaction and retention, oversee daily service quality, and provide guidance and coaching to meet guest needs.
Interact with guests to obtain feedback and respond to guest problems and complaints.
Review comment cards and guest satisfaction data to identify areas for improvement.
Coach, mentor, and develop employees; ensure fair and equitable treatment and ongoing training.
Administer performance appraisals for direct-report managers and manage progressive discipline and related documentation in accordance with SOPs and LSOPs.
Coordinate with the Banquet Chef and Catering department on food-knowledge and menu-composition training.
Observe employee service behaviors and provide feedback to employees and managers.
Communicate information to executives, managers, supervisors, coworkers, and subordinates through appropriate channels.
Analyze information and evaluate results to select solutions and solve problems.
Model The Ritz-Carlton Gold Standards, service values, and expected workplace behaviors.