Executive Chef

AC Hotels by Marriott; Cedar Rapids (IA); On-site; USD 80,000 - 110,000; Full time

Job summary

AC Hotels by Marriott in Cedar Rapids, IA is seeking an Executive Chef to lead all culinary operations onsite. You will oversee kitchen staff, develop menus aligned with the brand, and ensure quality, portion control, and presentation across all food offerings.

You will manage ordering, inventory, vendor relationships, and cost controls while upholding food safety standards. Collaboration with bar, lounge, and hotel leadership on events will be essential to deliver a cohesive guest experience.

Qualifications

• Culinary expertise including menu development, prep, and plating with focus on quality and consistency.
• Kitchen leadership with staff supervision, training, scheduling, and performance management.
• Knowledge of food safety, sanitation standards, and regulatory compliance.
• Inventory management, vendor relations, and cost control to meet budget goals.
• Ability to collaborate with front-of-house, bar, and hotel management teams.
• Strong organizational and time-management skills.
• Excellent communication and interpersonal skills.
• Experience as an Executive Chef, Sous Chef, or similar leadership role in hospitality.
• Preferred culinary degree, apprenticeship, or equivalent training.
• Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

• Oversee all culinary operations for the hotel kitchen.
• Plan and execute menus aligned with the AC Hotels brand and ensure quality.
• Manage kitchen staff, training, scheduling, and performance.
• Collaborate with bar and lounge teams to create cohesive guest experiences.
• Monitor inventory, ordering, and cost controls while maintaining food safety.

Skills

Culinary expertise

Kitchen leadership

Food safety knowledge

Inventory management

Vendor relations

Menu development

Team training

Education

Culinary degree / apprenticeship

Job description

Company Description

AC Hotels by Marriott offers a modern, urban lifestyle experience that combines quality, comfort, design, and technology. Each hotel is thoughtfully designed to provide only the essential, beautiful elements of a stay, from contemporary rooms with clean lines to innovative shared spaces. Guests are welcomed into the AC Lounge, a flexible area ideal for working or relaxing with WiFi, drinks, and light bites. The brand emphasizes European-inspired touches such as a refined continental breakfast and tapas-style evening options, creating a stylish yet efficient environment. With more than 150 hotels worldwide and a strong focus on people and growth, AC Hotels by Marriott seeks team members who want to contribute to a constantly evolving, design-forward hospitality venture.

Role Description

The Executive Chef is a full-time, on-site role based in Cedar Rapids, IA, responsible for overseeing all culinary operations within the hotel. This role manages kitchen staff, plans and executes menus aligned with the AC Hotels brand, and ensures consistent quality, presentation, and portion control for all food offerings. The Executive Chef oversees ordering, inventory, and cost control, maintaining proper food safety and sanitation standards in compliance with local and brand guidelines. Day-to-day tasks include supervising food preparation, training and mentoring kitchen team members, collaborating with hotel leadership on special events and seasonal offerings, and responding to guest feedback to continuously improve the dining experience. The Executive Chef also works closely with bar and lounge teams to create cohesive food and beverage experiences that reflect the urban, modern character of the property.

Qualifications

• Culinary expertise, including menu development, food preparation, and plating, with a strong focus on quality and consistency.
• Kitchen leadership experience, including staff supervision, training, scheduling, and performance management in a fast-paced environment.
• Knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to safe and clean kitchen operations.
• Experience with inventory management, vendor relations, and cost control to meet budget and profitability goals.
• Ability to collaborate with front-of-house, bar, and hotel management teams to deliver an integrated guest experience.
• Strong organizational and time-management skills, with the ability to prioritize multiple tasks and service periods.
• Excellent communication and interpersonal skills to work effectively with diverse team members and guests.
• Previous experience as an Executive Chef, Sous Chef, or similar leadership role in a hotel, upscale restaurant, or hospitality setting.
• Culinary degree, formal apprenticeship, or equivalent professional training preferred.
• Availability to work flexible hours, including evenings, weekends, and holidays as required by hotel operations.