Executive Chef — Lead High-Volume Hotel Dining

Marriott-International; Hartford (CT); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health Insurance

Hotel Discounts

401k Plan

On Demand Pay

Shoes for Crews

Job summary

Waterford Hotel Group seeks an Executive Chef to guide all culinary operations across hotel dining outlets, banquets, and room service. You will lead a team, direct menu development, and ensure exceptional food quality, sanitation, and guest satisfaction.

You will manage food cost, labor, inventory, and safety standards while collaborating with F&B, events, sales, and engineering to execute high‑volume conventions and events.

Qualifications

• Minimum 5–7 years of progressive culinary leadership experience in a full‑service hotel, resort, convention hotel, or high‑volume hospitality environment.

Responsibilities

• Provide overall culinary leadership for restaurant and bar service, banquets and catering, room service, concierge/lounge offerings, employee dining and stewarding.
• Oversee daily food production, presentation, and quality across all hotel outlets; maintain sanitation, safety, and budgetary controls.
• Lead banquet and catering operations, coordinating with events and sales teams to deliver high‑volume, high‑quality functions.
• Develop menus, train culinary staff, and ensure recipe, portion, and allergen standards are consistently applied.
• Manage food cost, labor, inventory, and vendor relationships; drive productivity and guest satisfaction.

Job description

Waterford Hotel Group seeks an Executive Chef to guide all culinary operations across hotel dining outlets, banquets, and room service. You will lead a team, direct menu development, and ensure exceptional food quality, sanitation, and guest satisfaction.

You will manage food cost, labor, inventory, and safety standards while collaborating with F&B, events, sales, and engineering to execute high‑volume conventions and events.