Executive Chef

Marriott•Houston, TX

6h•$141,000 - $184,000

About The Position

The Executive Chef is accountable for the overall success of daily kitchen operations, demonstrating culinary skills while personally performing tasks, leading staff, and managing food-related functions. The role focuses on continually improving guest and employee satisfaction while maximizing financial performance and ensuring consistent, high-quality food production, sanitation, and food standards. The Executive Chef guides and develops staff, including direct reports, and oversees food preparation areas such as banquets, room service, restaurants, bar/lounge, and the employee cafeteria, as well as support areas such as the dish room and purchasing. The role leads the kitchen management team and day-to-day operations, sets and monitors performance standards, oversees staffing and employee development, and maintains collaborative relationships with employees. It also establishes culinary goals and controls, participates in budgeting, manages controllable expenses, and ensures compliance with brand safety standards. The Executive Chef guides menu development, monitors product quality and presentation, maintains food handling and storage standards, and supports exceptional customer service. Human-resource responsibilities include coaching, training, performance appraisals for direct-report managers, and managing progressive discipline in accordance with operating procedures.

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 relevant experience.

Responsibilities

Lead the kitchen management team and direct day-to-day kitchen operations.
Guide subordinates, establish performance standards, monitor performance, and coordinate cooks and other food-preparation workers.
Review staffing levels to meet guest-service, operational, and financial objectives; cover employee duties or arrange replacements when needed.
Promote effective communication, trust, respect, cooperation, employee feedback, and consistent application of property policies.
Demonstrate cooking techniques and equipment to staff.
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, supplies, uniforms, and equipment.
Communicate and monitor safety procedures and implement brand safety standards.
Provide direction for menu development and monitor the quality of raw and cooked food products.
Determine food presentation, create decorative displays, and prepare and cook foods for regular service and special guests or functions.
Ensure compliance with food-handling, sanitation, temperature, purchasing, receiving, and food-storage standards, including required employee certifications.
Support exceptional customer service, coach employees on guest needs and expectations, and oversee daily service quality.
Interact with guests to obtain feedback and respond to guest problems and complaints.
Review comment cards, guest-satisfaction results, and other data to identify improvement opportunities.
Identify employee development needs and provide coaching, mentoring, training, and feedback, including training on cooking fundamentals and plate presentation.
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 training related to food knowledge and menu composition.
Provide information to executive teams, managers, supervisors, coworkers, and subordinates by phone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems.