Executive Chef: Lead Culinary Brilliance Across Outlets

Aimbridge Hospitality, LLC; Ypsilanti (MI); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, and Vision Coverage

Short-Term and Long-Term Disability

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Aimbridge Hospitality seeks an Executive Chef to lead culinary operations across Café, Room Service, Banquets and more at the Ann Arbor Marriott Ypsilanti at Eagle Crest. You will craft memorable dining experiences, direct a skilled team, and drive quality, presentation, and safety from prep to service.

The role emphasizes leadership, menu development, cost control, and maintaining high standards in a fast-paced hotel environment. Competitive benefits accompany the position.

Qualifications

• Two-year college degree with 3+ years related experience, or four-year degree with 1+ year related experience.
• Five years of progressive hotel-related experience, including supervisory.
• Ability to handle high-pressure situations while maintaining composure.
• Must meet certification requirements (Food Handlers, Alcohol Awareness, CPR, First Aid).

Responsibilities

• Supervise and assist in food preparation across outlets while maintaining quality and safety.
• Lead, coach, and discipline kitchen personnel for efficient service.
• Manage food costs, budgets, and production ratios to optimize financial performance.
• Maintain kitchen sanitation and safety per health regulations.
• Anticipate and address issues to ensure smooth operations.
• Clearly communicate and resolve concerns with staff and guests.

Skills

Leadership

Communication

Food safety

Education

Two-year college degree

Four-year college degree

Job description

Aimbridge Hospitality seeks an Executive Chef to lead culinary operations across Café, Room Service, Banquets and more at the Ann Arbor Marriott Ypsilanti at Eagle Crest. You will craft memorable dining experiences, direct a skilled team, and drive quality, presentation, and safety from prep to service.

The role emphasizes leadership, menu development, cost control, and maintaining high standards in a fast-paced hotel environment. Competitive benefits accompany the position.