Executive Chef

Marriott Hotels Resorts•Everett, WA

23d•$71,400 - $91,800

About The Position

This hotel is owned and operated by an independent franchisee, Hollander 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. EXECUTIVE CHEF The Delta Hotels by Marriott Seattle Everett is seeking a driven, creative Executive Chef ready to make a meaningful mark on the greater Seattle culinary scene. This is a rare opportunity to lead a dynamic culinary department responsible for producing exceptional food across expansive ballrooms and event spaces, while also elevating a well-regarded restaurant program. In addition to our robust and highly visible banquet operation, the hotel features The Venture Kitchen and Bar—a restaurant with a strong foundation and clear potential for growth in menu development, execution, and identity. THE ROLE The Executive Chef oversees all culinary operations for the Delta hotels by Marriott Seattle Everett, including restaurant service, events, and banquets. This role calls for a chef who pairs creative ambition with operational discipline, and the ability to build systems, develop culture, and deliver food that earns attention both regionally and within the broader Marriott portfolio. Success in this position requires a chef who can operate confidently across all aspects of the Delta Hotels and Marriott International brand frameworks, including brand standards, operational systems, and the guest experience, while developing a food program that reflects the local market.

Requirements

Four years of progressively responsible culinary experience.
Advanced knowledge of the food and beverage industry with strong command of culinary techniques, ingredients, and execution.
Proven experience leading kitchen teams in modern restaurant or hotel environments.
Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development.
Proficiency with Windows-based systems, Microsoft Office, and familiarity with industry-standard POS, inventory, and scheduling software.
Hotel and/or high-volume banquet or catering experience.
Eligibility to work in the United States.
Ability to successfully pass a background check.

Nice To Haves

Formal culinary education from an accredited culinary school or equivalent professional training.
Demonstrated success creating rotating, seasonal, or tasting-style menus.
Experience leading culinary production for large-scale events (300–500 guests).
Proven ability to balance refined restaurant service with high-volume banquet execution.
Experience with press, media features, food festivals, or industry recognition.

Responsibilities

Lead, mentor, and inspire a talented kitchen team to deliver consistently excellent, seasonally driven cuisine.
Develop and execute rotating restaurant menus with an emphasis on local produce, seafood, and regional purveyors.
Oversee all kitchen operations including hiring, scheduling, purchasing, inventory control, cost management, and training.
Partner closely with the General Manager on menu strategy, execution, staffing, financial goals, and brand standards.
Manage all culinary aspects of events and banquets alongside daily restaurant service.
Collaborate with the Sales Department on banquet menus, pricing, staffing coordination, service execution, and event timelines.
Maintain full ownership of the restaurant menu, from concept and recipe development through sourcing, plating, and consistency.