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

HEI Hotels & Resorts•Virginia Beach, VA

19d•$130,000 - $135,000

About The Position

Orion's Roof at the Marriott Virginia Beach Oceanfront seeks an accomplished, hands-on Executive Chef to lead the culinary operation of a fast-paced, high-profile restaurant known for high volume, modern presentation, Asian influence, premium seafood, and a significant sushi program. The chef will combine creativity with disciplined execution, strong operational systems, financial command, and a commitment to consistency. The role includes leading service in real time, mentoring a large culinary team, protecting product integrity, and ensuring dishes meet the restaurant’s market-leading standards. The Executive Chef directs kitchen operations and develops innovative, profitable menus while overseeing procurement, food production and presentation, staffing, sanitation, safety, budgeting, and cost control. Sushi accounts for approximately 20% of restaurant revenue; the chef need not be a career sushi chef but must have sufficient sushi knowledge, premium seafood judgment, and operational discipline to oversee this business-critical offering.

Requirements

At least five 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 understanding of sushi, premium seafood judgment, and operational discipline to lead and protect a sushi program that represents approximately 20% of restaurant revenue; career sushi-chef experience 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 plans, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are achieved.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, with the ability to adapt communication to different audiences.
Two or more years of post-high-school education.

Nice To Haves

Culinary education.

Responsibilities

Direct day-to-day operations across all kitchen areas, ensuring consistency, presentation, flavor, speed, and a strong guest experience.
Develop innovative, modern, Asian-influenced menus that are profitable and compelling to local and visiting customers.
Manage kitchen human resources, including interviewing, hiring, training, developing, coaching, counseling, reviewing performance and salary, resolving problems, communicating, and disciplining or terminating associates as appropriate.
Plan and manage food procurement, production, preparation, and presentation in a safe, sanitary, and cost-effective manner.
Monitor and control kitchen and equipment maintenance and sanitation to maintain a healthy, safe workplace and comply with applicable standards and regulations.
Develop and manage the department budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed 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 maintain regular availability for work.
Perform other job-related duties as assigned.