Executive Chef & Director of Food & Beverage (Chef &B)

Description

Position Summary

The Executive Chef is responsible for providing strategic culinary leadership for a newly opening, Marriott branded hotel restaurant operated by Crescent Hotels & Resorts. This role oversees all kitchen operations, menu development, food quality and consistency, sanitation, cost control, and team development while ensuring compliance with Marriott brand standards and Crescent operating expectations. The Executive Chef serves as a key member of the hotel leadership team and plays a critical role in delivering exceptional guest experiences across restaurant, bar, banquet, and catering operations.

Essential Job Functions

1. Maintain complete knowledge of and ensure compliance with all Crescent Hotels & Resorts policies, Marriott brand standards, and hotel operating procedures.

2. Recruit, interview, hire, train, coach, and evaluate kitchen associates; foster open communication; resolve performance issues; and recommend discipline or termination in accordance with Crescent policies.

3. Establish daily culinary priorities and assign production and preparation tasks to meet operational and guest service demands.

4. Review daily menu specials and collaborate with Sous Chefs to ensure alignment with brand positioning and quality standards.

5. Review banquet event orders and coordinate execution to ensure accuracy and consistency with client expectations.

6. Communicate clearly and professionally with associates and hotel leadership, both verbally and in writing.

7. Conduct daily physical inventories of designated food items and ensure accurate reporting.

8. Requisition daily supplies; ensure products are received, inspected, stored, and rotated properly; communicate purchasing needs and quality concerns with Purchasing and Storeroom personnel.

9. Review equipment needs, banquet plating support, cleaning schedules, and health, safety, and sanitation initiatives.

10. Ensure kitchen associates report to work as scheduled; document attendance issues in accordance with Crescent policies.

11. Ensure all kitchen workstations are properly stocked with tools, equipment, and supplies to meet business volume and service expectations.

12. Maintain current recipe cards, production schedules, plating guides, and photographs; ensure standards are posted and consistently followed.

13. Ensure all food is prepared according to standardized recipes, yield guides, Marriott brand expectations, and Crescent quality standards.

14. Monitor associate performance and operational execution; correct deficiencies promptly and constructively.

15. Observe guest feedback and collaborate with Food & Beverage service leadership to ensure guest satisfaction.

16. Conduct frequent walkthroughs of all kitchen areas to ensure cleanliness, organization, food safety, and attention to detail.

17. Develop, test, and document new menu items that align with hotel concept, local market trends, and Marriott positioning.

18. Support the Catering and Events team with customized menu development and attend client meetings as requested.

19. Review daily sales, food cost, and labor reports; investigate and resolve discrepancies in partnership with the Controller and hotel leadership.

20. Ensure efficient utilization of food products to minimize waste and control costs.

21. Lead onboarding and training for new kitchen associates; maintain ongoing training and development programs for existing staff.

22. Evaluate kitchen staffing structure and workflows; recommend adjustments to support operational efficiency and brand standards.

23. Prepare weekly schedules that align with labor guidelines and business forecasts; adjust staffing based on occupancy and event demand; prepare payroll reports accurately and timely.

24. Maintain reliable attendance and flexibility to meet the needs of a hospitality operation, including evenings, weekends, and holidays.

25. Perform other job-related duties as assigned by hotel leadership.

Required Skills and Abilities

• Ability to communicate effectively in English

• Strong leadership presence with a professional, composed demeanor

• Guest-focused mindset with strong interpersonal skills

• Ability to work collaboratively in a Marriott-branded, franchise environment

• Willingness to assist team members and lead by example

• Ability to lift, carry, push, or pull up to 100 lbs.

• Ability to operate, clean, and maintain commercial kitchen equipment

• Strong menu planning, recipe development, and culinary execution skills

• Working knowledge of food safety regulations, sanitation standards, and Marriott audit requirements

• Proven supervisory skills, including coaching, training, performance management, and discipline

• Ability to safeguard kitchen access, food inventory, and hotel property

• Ability to perform under pressure in a fast-paced environment with prolonged standing and walking

• Manual dexterity required to operate kitchen equipment safely

Performance Standards Guest Experience

Every Crescent associate is a guest relations ambassador. The Executive Chef is expected to consistently model professionalism, courtesy, and respect while delivering culinary experiences that reflect Marriott brand standards and exceed guest expectations.

Work Habits

Associates are expected to meet or exceed Crescent and Marriott standards for professionalism, appearance, punctuality, and attendance. Flexibility, adaptability, problem-solving ability, and a commitment to continuous improvement are essential.

Safety & Security

The safety and security of guests and associates is a top priority. Compliance with Crescent and Marriott safety policies—including food safety, chemical handling, lifting procedures, and hazard reporting—is mandatory.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.