Executive Chef

Marriott•Park Ridge, NJ

31d•$100,000 - $110,000•Onsite

About The Position

This hotel is owned and operated by an independent franchisee, Spire Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Requirements

Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.
Combination of education, training and experience that provides the required knowledge, skills and abilities for the role.
Minimum of three (3) years of culinary schooling.
Ability to obtain any government required licenses or certificates.
Flexibility to workdays, nights, weekends and holidays as necessary for business demand.

Nice To Haves

CPR / First Aid training preferred.

Responsibilities

Champion the culinary vision by designing innovative, seasonal menus – blending creativity, regional flavors, and guest feedback into unforgettable dining experiences.
Lead from the line with a hands-on approach: inspire, train, and mentor a high-performing culinary team while upholding impeccable quality, safety, and productivity standards.
Be the face of the kitchen by “touching tables” during service – building genuine connections with guests, elevating service, and ensuring every dish reflects your culinary passion.
Drive excellence in execution through active oversight of production flow, staff performance and real-time coaching to maintain consistency and elevate presentation.
Curate special moments by crafting specialty menus for VIP events, banquets, tastings, and unique culinary activations that showcase creativity and elevate the hotel’s brand.
Protect the heart of the house by ensuring top-tier food safety, managing inventory with precision, and collaborating with Food & Beverage leadership to support strategic goals and budget alignment.
Must be front of house facing while also managing and directing the success of the kitchen and food quality