Executive Chef

Marriott•Dallas, TX

3d•$101,000 - $129,000

About The Position

The Executive Chef is accountable for the success of daily kitchen operations, demonstrating culinary skill while leading staff and overseeing all food-related functions. The role works to improve guest and employee satisfaction while maximizing financial performance, ensuring consistent, high-quality food across kitchen and support areas. Responsibilities include guiding and developing staff, maintaining sanitation and food standards, and overseeing food preparation areas such as banquets, room service, restaurants, bars and lounges, and employee cafeterias, as well as support areas such as the dish room and purchasing. The Executive Chef leads the kitchen management team and directs day-to-day operations, including staffing, performance, purchasing, budgeting, food quality, menu development, guest service, training, and employee relations. The role ensures brand safety standards and food handling requirements are met, responds to guest feedback and complaints, and develops employees through coaching and training. The position requires either a high school diploma or GED and six years of relevant experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and four years of relevant experience. The Ritz-Carlton describes its culture as focused on luxury service, its Gold Standards, and creating exceptional guest experiences.

Requirements

High school diploma or GED and six years of experience in culinary, food and beverage, or a related professional area; alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and four years of relevant experience.
Ability to lead kitchen operations and supervise, guide, and develop staff.
Culinary ability to prepare and cook foods of all types and train staff in cooking techniques and plate presentation.
Ability to meet food handling, sanitation, safety, purchasing, receiving, and storage standards.
Interpersonal and communication skills to lead, influence, encourage, coach, and collaborate with others.
Ability to manage budgets and controllable expenses and make sound financial and business decisions.
Ability to provide excellent guest service, obtain feedback, and handle guest problems and complaints.
Ability to analyze information and evaluate results to solve problems.

Responsibilities

Lead the kitchen management team and provide direction for day-to-day operations.
Coordinate and supervise cooks and other workers engaged in food preparation; demonstrate cooking techniques and equipment to staff.
Determine staffing levels and coverage to meet guest-service, operational, and financial objectives.
Set performance, budget, team, and other goals; establish guidelines and controls for purchasing and receiving.
Communicate and monitor safety procedures and implement the brand's safety standards.
Manage controllable department expenses, including food costs, supplies, uniforms, and equipment, and participate in budgeting.
Direct menu development and ensure consistent quality, presentation, flavor, and proper handling and temperature of food.
Ensure compliance with food handling, sanitation, purchasing, receiving, food storage, and certification standards.
Prepare and cook foods of all types for regular service, special guests, or functions.
Support exceptional customer service by coaching employees, maintaining service standards, interacting with guests, and addressing guest problems and complaints.
Review comment cards and guest satisfaction results to identify service and product improvements.
Coach, mentor, train, and develop employees, including training on cooking fundamentals and plate presentation.
Administer performance appraisals for direct-report managers and manage progressive discipline and related documentation.
Coordinate with the Banquet Chef and Catering department on training about food knowledge and menu composition.
Communicate information to executives, managers, supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.