Executive Chef

Mystic Marriott Hotel & Spa; Groton (CT); On-site; USD 70,000 - 95,000; Full time

Job summary

Mystic Marriott Hotel & Spa in Groton, CT, seeks an Executive Chef to lead the kitchen, uphold guest service, food quality and sustainability standards while guiding a culinary team.

You will develop menus, train staff, manage food costs, and ensure adherence to brand standards and safety protocols, working in a busy, luxury hotel environment. This role offers growth along a path toward senior food and beverage leadership within HHM, with daily collaboration with catering and service teams.

Qualifications

• Degree or certificate in Culinary Arts.
• 1–2 years’ experience as an Executive Chef.
• Expertise in food quality, presentation, and menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach and support associates while upholding brand standards.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly; communicate needs with purchasing and storeroom personnel.
• Develop new menu items; test and write recipes.

Job description

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background And Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It