Executive Chef - Menu Design & Culinary Leadership

Remington Hospitality; Marietta (GA); On-site; USD 75,000 - 120,000; Full time

Job summary

Hilton Atlanta/Marietta Hotel & Conference Center in Marietta, GA is seeking an experienced Executive Chef to lead culinary operations for restaurants and banquets, ensuring timely, high-quality food production and exceptional guest experiences.

You will design menus, craft recipes, manage costs, supervise kitchen staff, and uphold safety and sanitation standards while coordinating with service teams across events and daily service.

Qualifications

• 3 years' experience as Executive Chef, incl menu design/recipe creation.
• Knowledge of federal, state and local laws and regulations for food handling/production.
• High work ethic and self-initiative.
• Willingness to work varying schedules including nights, weekends and holidays.

Responsibilities

• Supervise, guide and train kitchen staff to provide quality food production for restaurants and banquets, focusing on timing, portions, food quality and sanitation.
• Schedule, evaluate and direct all kitchen personnel, including sanitation and cafeteria staff, with disciplinary actions if necessary.
• Ensure appropriate inventory of supplies and materials for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production for coordinated effort.
• Monitor, direct and coordinate sanitation, cleanliness and organization in food and beverage areas.
• Responsible for reviewing and achieving cost goals in food cost, kitchen labor and related expenses.

Skills

Executive culinary leadership

Menu design

Recipe creation

Regulatory compliance

Job description

Hilton Atlanta/Marietta Hotel & Conference Center in Marietta, GA is seeking an experienced Executive Chef to lead culinary operations for restaurants and banquets, ensuring timely, high-quality food production and exceptional guest experiences.

You will design menus, craft recipes, manage costs, supervise kitchen staff, and uphold safety and sanitation standards while coordinating with service teams across events and daily service.