Executive Chef: Seasonal Menus & Hotel Kitchen Leadership

Sheraton Lincoln Harbor Hotel; Weehawken (NJ); On-site; USD 115,000 - 130,000; Full time

Job summary

Sheraton Lincoln Harbor Hotel in Weehawken, NJ is seeking an Executive Chef to oversee all kitchen operations, ensuring culinary excellence, food safety, and strong team leadership. You will lead menu creation, training, inventory control, and budget adherence across hotel dining outlets.

Responsibilities include managing cooks and staff, developing seasonal menus, and maintaining brand standards while controlling costs.

Qualifications

• Proven experience as Executive Chef, preferably in a Marriott brand hotel.
• Culinary degree or formal training from a recognized institution.
• Strong leadership and team management skills.
• Experience executing renovation projects.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work under pressure and adapt to fast-paced environments.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Lead, inspire, and manage a team of cooks and utility workers, and kitchen staff across all hotel dining outlets (restaurant, bar, and banquets)
• Develop and execute innovative menus that reflect seasonal ingredients, guest preferences, and current culinary trends
• Ensure food quality, presentation, and consistency meet brand standards
• Maintain compliance with OSHA, Board of Health and safety regulations
• Manage kitchen budgets, cost controls, inventory, and vendor relationships
• Collaborate with hotel leadership on marketing promotions, guest experiences, and special events
• Recruit, train, and develop kitchen staff; foster a positive and professional kitchen and front of the house teamwork culture
• Weekly payroll
• Monthly food inventory

Skills

Executive Chef experience

Leadership

Menu development

Budgeting

Food safety

Team management

Education

Culinary degree

Job description

Sheraton Lincoln Harbor Hotel in Weehawken, NJ is seeking an Executive Chef to oversee all kitchen operations, ensuring culinary excellence, food safety, and strong team leadership. You will lead menu creation, training, inventory control, and budget adherence across hotel dining outlets.

Responsibilities include managing cooks and staff, developing seasonal menus, and maintaining brand standards while controlling costs.