Executive Chef

Marriott•Stamford, CT

6d•$115,000 - $125,000•Onsite

About The Position

The Executive Chef is the strategic business leader of the property’s culinary operation, overseeing the Restaurant/Bar, Room Service, M Club Lounge, banquets, and catering. The role leads the development and implementation of departmental strategies and ensures the brand’s service strategy and initiatives are implemented. The Executive Chef helps ensure that food and beverage operations meet target-customer needs, support employee satisfaction, grow revenue, and maximize departmental financial performance. The role is accountable for the success of daily kitchen operations. The Executive Chef personally performs culinary tasks while leading staff and managing food-related functions, and works to improve guest and employee satisfaction and financial performance. The position supervises all kitchen and food-preparation areas to ensure consistent, high-quality products and compliance with sanitation and food standards. It guides and develops staff, including direct reports, and oversees support areas such as dishwashing and food purchasing. The hotel is undergoing a $50 million transformation and repositioning, and the role contributes to strengthening its Food & Beverage position and building a high-performing culinary culture.

Requirements

High school diploma and 8 years of experience as a Sous Chef in culinary, food and beverage, or related professional areas in a four-star hotel; OR a three-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 6 years of experience in a culinary, food and beverage, or related professional area as a Sous Chef or Executive Chef in a four-star hotel.
Ability to lead kitchen operations and supervise and develop culinary staff.
Ability to ensure sanitation, food standards, product quality, and customer-service expectations are met.

Responsibilities

Lead the kitchen operations team and provide direction for day-to-day operations.
Set performance standards, monitor performance, and guide subordinates; demonstrate appropriate behaviors and lead by example.
Review staffing levels to meet guest-service, operational, and financial objectives.
Build collaborative relationships with employees, solicit feedback, address concerns, and administer property policies fairly and consistently.
Supervise and coordinate cooks and other workers engaged in food preparation, and demonstrate cooking techniques and equipment to staff.
Develop and implement guidelines and control procedures for purchasing and receiving.
Establish performance, budget, and team goals.
Deliver and support service behaviors that promote customer satisfaction and retention.
Manage daily operations to meet quality standards and customer expectations; interact with guests, obtain feedback, and respond to problems and complaints.
Coach employees, provide feedback and training, and empower them to deliver excellent customer service.
Review guest-satisfaction results and other data to identify areas for improvement.
Identify employee development needs and coach, mentor, and train staff in cooking fundamentals and plate presentation.
Administer performance appraisals and progressive discipline for direct reports and areas of responsibility.
Coordinate with the Banquet Manager and Catering team on training about food knowledge and menu composition.
Ensure disciplinary procedures and documentation follow the employee handbook and applicable operating procedures.
Oversee food-preparation areas, including banquets, room service, restaurant and bar, lounge, and employee cafeteria, as well as support areas such as dishwashing and food purchasing.