JW Marriott Executive Chef

Stonebridge Hospitality Management•Atlanta, GA

1d•Onsite

About The Position

The Executive Chef oversees all food purchasing and preparation for the hotel's food service outlets and events. This role ensures that culinary standards are maintained, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations. Responsibilities include overseeing daily kitchen operations, including food preparation, menu planning, and staff supervision, ensuring food quality meets culinary standards and exceeds guest expectations, controlling food costs by managing inventory, purchasing, and minimizing waste, training, mentoring, and providing feedback to kitchen staff to maintain consistent quality, ensuring kitchen compliance with health, safety, and sanitation regulations, collaborating with departments to plan and execute special events, banquets, and other food service needs, developing and updating menus, incorporating seasonal ingredients and current trends, conducting regular inspections of kitchen equipment and workstations for cleanliness and efficiency, maintaining relationships with vendors to ensure high-quality ingredient sourcing, monitoring kitchen performance and implementing improvements to enhance efficiency, working closely with the Director of Food & Beverage to meet financial and operational goals, and ensuring all kitchen operations align with the hotel’s brand standards and guest satisfaction goals.

Requirements

Bachelor’s degree in Culinary Arts or a related field; or equivalent experience in culinary management.
Minimum of 5 years of experience as an Executive Chef or in a similar leadership role.
Expertise in food preparation, presentation, and menu development.
Strong knowledge of food safety, sanitation, and health regulations.
Proven ability to manage food costs, control budgets, and optimize profitability.
Excellent leadership and communication skills to manage kitchen staff effectively.
Ability to work in a fast-paced environment, handling multiple tasks and maintaining attention to detail.

Responsibilities

Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
Ensure food quality meets culinary standards and exceeds guest expectations.
Control food costs by managing inventory, purchasing, and minimizing waste.
Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.
Ensure kitchen compliance with health, safety, and sanitation regulations.
Collaborate with departments to plan and execute special events, banquets, and other food service needs.
Develop and update menus, incorporating seasonal ingredients and current trends.
Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency.
Maintain relationships with vendors to ensure high-quality ingredient sourcing.
Monitor kitchen performance and implement improvements to enhance efficiency.
Work closely with the Director of Food & Beverage to meet financial and operational goals.
Ensure all kitchen operations align with the hotel’s brand standards and guest satisfaction goals.