EXECUTIVE CHEF – MARRIOTT LONG ISLAND (MLI)

Blue Sky Hospitality Solutions; Uniondale (NY); On-site; USD 103,500 - 126,500; Full time

Job summary

Blue Sky Hospitality Solutions is seeking a hands-on, operationally strong Executive Chef to lead culinary operations at a high-volume Marriott property in Uniondale, NY. This role emphasizes cost control, execution, and strong leadership within diverse culinary operations, including banquets and events. The ideal candidate will have a proven background in banquet execution, high-volume management, and maintaining food quality standards. Compensation can go up to $115,000.

Qualifications

• Experience in full-service hotel culinary leadership.
• Proven ability to manage large-scale events and banquets.
• Strong operational discipline.

Responsibilities

• Lead kitchen operations across banquets, restaurant, and events.
• Manage food cost control and inventory.
• Ensure labor scheduling and productivity.
• Oversee menu execution and maintain consistency.
• Uphold health, safety, and sanitation standards.
• Develop and lead culinary team.

Skills

Banquet execution experience

High-volume production management

Food cost control discipline

Hands-on leadership style

Job description

THE ROLE

We are seeking a hands-on, operationally strong Executive Chef to lead culinary operations at a high-volume, full-service Marriott property. This is not a “menu-only” role. This is a cost control, execution, and leadership role.

WHAT YOU’LL OWN

• Kitchen operations across banquets, restaurant, and events
• Food cost control and inventory management
• Labor scheduling and productivity
• Menu execution and consistency
• Health, safety, and sanitation standards
• Culinary team leadership and development

WHAT WE NEED

• Strong banquet execution experience (this is critical)
• Ability to manage high-volume production without compromising quality
• Proven food cost and labor control discipline
• Hands-on leadership style — visible in the kitchen

THIS ROLE REQUIRES

• Full-service hotel culinary leadership experience
• Experience managing large-scale events and banquets
• Strong operational discipline

COMPENSATION

UP TO $115,000