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.
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.
Requisition daily supplies; ensure products are received, inspected, stored, and rotated properly; communicate purchasing needs and quality concerns with Purchasing and Storeroom personnel.
Review equipment needs, banquet plating support, cleaning schedules, and health, safety, and sanitation initiatives.
Maintain current recipe cards, production schedules, plating guides, and photographs; ensure standards are posted and consistently followed.
Ensure all food is prepared according to standardized recipes, yield guides, Marriott brand expectations, and Crescent quality standards.
Conduct frequent walkthroughs of all kitchen areas to ensure cleanliness, organization, food safety, and attention to detail.
Develop, test, and document new menu items that align with hotel concept, local market trends, and Marriott positioning.
Maintain reliable attendance and flexibility to meet the needs of a hospitality operation, including evenings, weekends, and holidays.
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
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.
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.
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
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