Executive Chef

Marriott Chicago O'Hare; Chicago (IL); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Competitive wage

Health and Dental Insurance

Company paid Life Insurance

Short Term and Long Term Disability

Vision

Critical Illness

401(k) and company match

Paid Time Off (PTO)

Free hotel rooms and hotel discounts

Job summary

Marriott Chicago O'Hare is seeking an Executive Chef to oversee all culinary operations including restaurants, banquets, and catering. You will lead the culinary team, develop menus, and ensure exceptional food quality, presentation, and guest satisfaction.

The role requires strong leadership, budget management, sanitation compliance, and the ability to work evenings, weekends, and holidays according to business needs.

Qualifications

• Minimum of 5 years of progressive culinary experience.
• Experience leading a culinary team in a high-volume operation.
• Strong knowledge of food preparation techniques, menu planning, inventory control, and food cost management.

Responsibilities

• Oversee daily culinary operations for all hotel food and beverage outlets.
• Ensure consistency in food preparation, quality, taste, portion sizes, and presentation.
• Recruit, train, supervise, and evaluate culinary team members.
• Manage food costs, labor, inventory, and purchasing to meet budgets.
• Maintain sanitation standards and safety across kitchen areas.

Skills

Culinary leadership

Menu planning

Food cost management

Sanitation standards

Staff coaching

Time management

Education

Culinary degree

Job description

The Executive Chef is responsible for overseeing all culinary operations within the hotel, including restaurants, banquets, catering, and other food service outlets. This position provides leadership and direction to the culinary team while ensuring exceptional food quality, presentation, consistency, and guest satisfaction. The Executive Chef is also responsible for managing food costs, maintaining sanitation standards, developing menus, and ensuring efficient kitchen operations.

Essential Duties and Responsibilities:

• Oversee daily culinary operations for all hotel food and beverage outlets, including banquets, restaurants, room service, and catering events.
• Ensure consistency in food preparation, quality, taste, portion sizes, and presentation.
• Supervise food preparation and service to ensure timely and efficient operations.
• Maintain high standards of cleanliness, organization, and sanitation throughout all kitchen areas.
• Coordinate with Banquets, Catering, Sales, and Food & Beverage leadership to ensure successful execution of events and functions.
• Monitor food production and adjust staffing and preparation based on occupancy, business levels, and scheduled events.
• Recruit, train, supervise, schedule, and evaluate culinary team members.
• Provide ongoing coaching, development, and performance feedback to kitchen staff.
• Establish clear expectations and ensure accountability for performance, attendance, and workplace conduct.
• Promote a positive, professional, and respectful work environment.
• Ensure proper staffing levels while managing labor costs and operational needs.
• Conduct regular culinary team meetings and training sessions.
• Manage food costs, labor expenses, inventory, and purchasing to meet established budget goals.
• Monitor food waste, portion control, and product utilization to maximize profitability.
• Oversee ordering, receiving, storage, and rotation of food products and supplies.
• Ensure compliance with all applicable federal, state, and local health and sanitation regulations.
• Maintain proper food handling, storage, temperature control, and labeling procedures.
• Ensure all culinary associates follow food safety, allergen awareness, and sanitation standards.
• Conduct routine kitchen inspections and address deficiencies promptly.
• Maintain kitchen equipment in safe working condition and coordinate repairs with Engineering.
• Ensure compliance with hotel policies, safety procedures, and applicable brand standards.

Qualifications:

• Minimum of 5 years of progressive culinary experience.
• Previous Executive Chef or Executive Sous Chef experience in a full-service hotel, resort, or high-volume culinary operation preferred.
• Experience managing banquet operations, catering functions, and multiple food service outlets.
• Strong knowledge of food preparation techniques, menu planning, inventory control, and food cost management.
• Demonstrated ability to lead, train, and motivate a diverse culinary team.
• Strong organizational, communication, problem-solving, and time-management skills.
• Ability to work effectively in a fast-paced environment while managing multiple priorities.
• Knowledge of applicable food safety regulations and sanitation practices.
• Current Food Protection Manager certification or ability to obtain required certification.
• Culinary degree or equivalent professional experience preferred.
• Flexibility to work evenings, weekends, and holidays based on business needs.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.
• Ability to bend, stoop, reach, and perform repetitive movements throughout the workday.
• Ability to work in kitchen environments with exposure to heat, steam, cold temperatures, and cooking equipment.
• Ability to safely operate commercial kitchen equipment and tools.

Benefits:

• competitive wage
• Health and Dental Insurance
• company paid Life Insurance
• Short Term and Long-Term Disability Insurance
• Vision
• Critical Illness
• Accidental
• 401(k) and company match
• Paid Time Off (PTO)
• free hotel rooms and hotel discounts.

The Marriott Chicago O'Hare is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.