Executive Chef

Horseshoe Bay Resort • Virginia Beach, VA

23d • $105,000 - $110,000

About The Position

The Executive Chef leads the hotel’s kitchen team at the Delta Hotel by Marriott Virginia Beach Waterfront. The role oversees daily kitchen operations, culinary quality, staff performance and development, inventory, purchasing, labor scheduling, and food-cost control. The Executive Chef develops and tests menu items, ensures recipes and production standards are followed, and works with service staff to support guest satisfaction.

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 the ability to consistently deliver quality food and exceptional 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 develop kitchen staff; resolve problems, communicate openly, and recommend discipline or termination when appropriate.
• Set daily priorities and assign production and preparation tasks.
• Review daily menu specials and provide feedback to Sous Chefs.
• Review banquet event orders and note changes.
• Provide staff with clear verbal and written direction.
• Take physical inventory of specified food items.
• Requisition supplies, ensure they are received and stored correctly, communicate needs to Purchasing and Storeroom personnel, and verify product quality.
• Ensure staff report to work as scheduled and document late or absent employees.
• Ensure kitchen work areas are stocked with the tools, supplies, and equipment needed for business demand.
• Keep recipe cards, production schedules, plating guides, and photographs current and posted.
• Ensure menu items are prepared according to recipes, yield guides, and department standards.
• Monitor staff performance, ensure procedures meet department standards, and address deficiencies.
• Observe guest reactions and confer with service staff to support guest satisfaction.
• Conduct frequent kitchen walkthroughs and direct staff to correct deficiencies and maintain quality and detail.
• Develop new menu items, test them, and write recipes.
• Review daily sales and food costs and resolve discrepancies with the Controller.
• Ensure excess items are used efficiently.
• Oversee new-hire training and maintain an ongoing training program for existing staff; reevaluate kitchen positions and make changes as needed.
• Prepare weekly work schedules in accordance with staffing guidelines and forecasted labor costs, adjust schedules to meet business demands, and prepare daily and weekly payroll reports.

Benefits

• Highly competitive wages.
• An exceptional 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 their family members.
• Marriott Employee Room Rate Discount Program.
• Health and wellness programs.
• Learning and development opportunities.

What This Job Offers

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