Executive Chef: Lead High-Volume Culinary Excellence

Coury Hospitality; Columbus (OH); On-site; USD 80,000 - 110,000; Full time

Job summary

Marriott Columbus Downtown is seeking an Executive Chef to lead all culinary operations across outlets including restaurants, banquets, in-room dining and events. You will drive menu development, quality, and presentation, while ensuring brand standards and guest satisfaction.

The role requires 7+ years of progressive culinary experience with leadership in high-volume or upscale settings, a culinary degree or equivalent training, strong food cost control, sanitation expertise, and excellent team

Qualifications

• 7+ years of progressive culinary experience with leadership in high-volume or upscale settings.
• Culinary degree or equivalent training preferred.
• Strong knowledge of food safety, sanitation and health regulations.
• Proven leadership ability with experience developing culinary teams.
• Excellent organizational, communication and time management skills.

Responsibilities

• Lead all kitchen operations across restaurants, banquets, in-room dining, and special events.
• Develop, implement and maintain innovative, seasonally driven menus aligned with brand standards and guest expectations.
• Ensure consistent food quality, presentation and portion control across all culinary outlets.
• Manage kitchen staffing, scheduling, training and performance development of culinary team members.
• Oversee food purchasing, inventory management and vendor relationships to ensure quality and cost efficiency.

Skills

Leadership

Menu development

Food cost control

Kitchen management

Sanitation standards

Communication

Education

Culinary degree or equivalent training

Job description

Marriott Columbus Downtown is seeking an Executive Chef to lead all culinary operations across outlets including restaurants, banquets, in-room dining and events. You will drive menu development, quality, and presentation, while ensuring brand standards and guest satisfaction.

The role requires 7+ years of progressive culinary experience with leadership in high-volume or upscale settings, a culinary degree or equivalent training, strong food cost control, sanitation expertise, and excellent team