Executive Chef- Long Island Marriott Uniondale , NY

Blue Sky Hospitality Solutions; Uniondale (NY); On-site; USD 55,000 - 95,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead kitchen operations and staff management. This role involves planning, procurement, and food presentation while ensuring a safe and sanitary environment. The ideal candidate will have extensive culinary experience and a strong focus on team development and guest satisfaction. Join a dynamic team dedicated to delivering high-quality dining experiences and fostering a collaborative work environment. If you are passionate about culinary excellence and team leadership, this opportunity is perfect for you.

Qualifications

• 5+ years in a related culinary position with management experience.
• Advanced knowledge of food management principles and practices.

Responsibilities

• Assist in managing kitchen staff and food preparation.
• Ensure compliance with safety and quality standards.

Skills

Food and Beverage Management

Team Leadership

Communication Skills

Problem Solving

Culinary Skills

Education

High School Diploma

Culinary Education

Tools

Computer Literacy

Job description

Position: Executive Chef Date: March 2025

Reports to: Director of Operations

JOB SUMMARY

Assist the Executive Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

CANDIDATE PROFILE

Experience

1. Five+ years of employment in a related position.
2. Two+ years of post-high school education, culinary education is desirable.
3. Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.

JOB ESSENTIALS

1. People: Foster a work environment where all team members have an opportunity to realize their full potential; shows genuine concern for individual employees. Treats employees with tact, cooperation, helpfulness, and empathy; consistently works to improve the performance of subordinates and to prepare them for future growth.
2. QA: Must ensure passing of brand QA. Ensure each team member is trained and SALT score is at or above brand expectations for all items pertaining to the F&B.
3. Safety: Ensure you and the teams are certified in all applicable state and required certifications (CPR, Food Handling, Tips training, etc). In addition, ensure everyone is trained on emergency procedures.
4. Guest Scores / Experience: All scores pertaining to food quality should be at or above the brand average.
5. Training: All team members will receive extensive training and go through testing prior to being placed into a role.
6. Communication / Follow Up: Team members must own any issues and have a solid plan in place for following up on guest requests.
7. Food / Beverage Cost: Menus will be reviewed at minimum bi-annually and streamlined to ensure they are cross-utilized with multiple outlets.
8. Expense / Labor Controls / Overtime: Stay within forecasted numbers regarding departmental and labor expense.
9. Cleanliness: Own kitchen outlets and storeroom cleanliness at all times.
10. Other: Computer literacy and financial management a must.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Blue Sky Hospitality LLC is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.