Campus Executive Chef

Coury Hospitality•Sunnyvale, CA

3d•Onsite

About The Position

Coury Hospitality is seeking an accomplished Executive Chef to lead the culinary program at TETRA Hotel, Autograph Collection and AC Hotels by Marriott Sunnyvale Moffett Park in Sunnyvale, California. The Executive Chef is the culinary visionary and operational leader responsible for excellence across restaurants, banquets, catering, in-room dining, and special events. The role shapes the culinary identity of two Marriott properties serving Silicon Valley’s technology, corporate, and campus-based clientele, creating memorable dining experiences through innovation, mentorship, and operational expertise. The position oversees culinary teams and operations, menu development, food quality, purchasing, inventory, vendor relationships, cost management, food safety, sanitation, facilities, and equipment. The Executive Chef collaborates with Food & Beverage, Sales, Catering, Operations, and Revenue teams, and participates in budgeting, forecasting, strategic planning, and financial performance reviews. The role calls for a flexible schedule that may include evenings, weekends, holidays, and special events as business needs require.

Requirements

At least 7 years of progressive culinary leadership experience, preferably in luxury hotels, upscale restaurants, or high-volume hospitality operations.
Passion for culinary innovation, creativity, and exceptional guest service.
Strong leadership skills and a demonstrated ability to inspire, develop, and retain culinary talent.
Extensive knowledge of menu engineering, food costing, purchasing, and inventory management.
Strong business acumen and ability to balance creativity with profitability.
Organization, attention to detail, and operational discipline.
Comprehensive knowledge of food safety, sanitation, and health regulations.
Ability to thrive in a fast-paced environment while maintaining composure and professionalism.
Effective communication and collaboration with leaders, guests, and team members across departments.
Availability for a flexible schedule, including evenings, weekends, holidays, and special events as business needs require.

Nice To Haves

Culinary degree or equivalent professional culinary training.

Responsibilities

Lead culinary operations across restaurants, banquets, in-room dining, catering, and special events.
Develop and execute innovative, seasonal menus that reflect guest preferences and TETRA's luxury positioning.
Ensure food quality, consistency, presentation, and portion control across culinary outlets.
Partner with Food & Beverage leadership to improve guest satisfaction and maximize revenue opportunities.
Oversee culinary staffing, scheduling, recruitment, training, coaching, and performance management.
Foster a positive, engaging, high-performing kitchen culture focused on teamwork, accountability, and development.
Manage food purchasing, inventory controls, vendor relationships, and product quality standards.
Monitor and optimize food and labor costs while maintaining exceptional guest experiences.
Lead culinary execution for banquets and catering, including weddings, corporate events, meetings, and VIP experiences.
Ensure compliance with health department regulations, food safety standards, and sanitation requirements.
Conduct regular inspections to keep kitchens organized, efficient, clean, and operating to high standards.
Collaborate with Sales, Catering, Operations, and Revenue teams on campus-wide initiatives and special events.
Evaluate culinary trends and introduce creative offerings that elevate the hotel's dining experience.
Participate in annual budgeting, forecasting, strategic planning, and financial performance reviews.
Ensure proper maintenance and stewardship of culinary equipment, facilities, and assets.