Executive Chef

Crescent Careers • Virginia Beach, VA

22d • Onsite

About The Position

The Executive Chef leads the hotel kitchen team and oversees daily culinary operations at the Delta Hotel by Marriott Virginia Beach Waterfront. The role is responsible for directing staff, maintaining food quality and guest satisfaction, managing inventory and supplies, developing menu items, controlling food and labor costs, and ensuring compliance with hotel policies and food safety standards. The Executive Chef also hires, trains, evaluates, schedules, and supports kitchen personnel while adapting operations to business demands.

Requirements

• Exceptional leadership, communication, and organizational skills, including the ability to lead, motivate, and develop a high-performing culinary team in a fast-paced environment.
• Extensive knowledge of culinary techniques, food safety and sanitation standards, inventory management, labor scheduling, purchasing, budgeting, and cost control.
• Strong problem-solving and decision-making abilities.
• High attention to detail and a consistent focus on food quality and guest experiences.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

• Proficiency in Microsoft Office is preferred.

Responsibilities

• Maintain knowledge of and ensure associate compliance with departmental and hotel policies and procedures.
• Interview, hire, train, evaluate, and manage kitchen personnel; resolve problems, communicate openly, and recommend discipline or termination when appropriate.
• Set daily priorities and assign production and preparation tasks.
• Review menu specials and banquet event orders, and coordinate changes with kitchen staff.
• Provide clear verbal and written direction to staff.
• Take inventory of specified food items, requisition daily supplies, ensure proper receipt and storage, communicate needs to Purchasing and Storeroom personnel, and verify product quality.
• Ensure kitchen work areas have the required tools, supplies, and equipment.
• Keep recipe cards, production schedules, plating guides, and photographs current and posted; ensure staff follow recipes and yield guides and meet department standards.
• Monitor staff performance, correct deficiencies, conduct kitchen walk-throughs, and maintain quality and operational details.
• Observe guest reactions and collaborate with service staff to support guest satisfaction.
• Develop, test, and document new menu items and recipes.
• Review daily sales and food costs, resolve discrepancies with the Controller, and ensure efficient use of excess items.
• Oversee training for new hires and maintain an ongoing training program for existing staff.
• Reevaluate kitchen positions and make changes as necessary.
• Prepare weekly kitchen schedules in line with staffing guidelines and labor forecasts, adjust schedules to meet business needs, and prepare daily and weekly payroll reports.

Benefits

• Highly competitive wages.
• Benefit plan for eligible associates and their family members.
• 401(k) matching program for eligible associates.
• Flexible scheduling.
• Discounts at Crescent-managed properties in North America for associates and family members.
• Marriott Employee Room Rate Discount Program.
• Health and wellness programs.
• Learning and development programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed