Hotel Executive Chef

Aloft Lake Nona; Orlando (FL); On-site; USD 85,000 - 110,000; Full time

Job summary

Aloft by Marriott Orlando Lake Nona is seeking an Executive Chef to lead all culinary operations. Reporting to the Hotel Manager, you will oversee the hotel’s culinary outlets, mobile dining, banquets, and catering for the Althea Event Center, driving culinary vision, menu innovation, and financial performance.

The role requires strong leadership, a passion for hospitality, and the ability to mentor the kitchen team while ensuring top-tier guest experiences and profitability.

Qualifications

• Three to five years of executive Chef experience in a high-volume hotel.
• Two-year culinary arts degree required.
• ServSafe certification required; allergen awareness a plus.

Responsibilities

• Provides visionary leadership of culinary operations and menu development for restaurant, bar outlets, mobile dining, banquets, and catering.
• Manages recipe development, portion sizing, and dish specifications.
• Ensures 100% recipe adherence and conducts quality and safety checks.
• Maintains health department standards and sanitation across all kitchens.
• Leads, trains, and mentors the culinary team while partnering with Hotel Manager and F&B leadership to uphold standards.

Skills

Culinary leadership

Hotel culinary management

Menu development

Food safety knowledge

Team leadership

Education

Two-year culinary degree

ServSafe certification

Mass Allergen Awareness Training (plus)

Job description

Overview

About Aloft by Marriott Orlando Lake Nona

Designed for global travelers who love open spaces, open thinking and open expression, Aloft Orlando Lake Nona is where travel creates possibilities. Located at 7215 Corner Drive, the hotel offers 205 urban-inspired, loft-style guestrooms and the vibrant Althea Event Center, with more than 10,000 square feet of bright, airy and tech-savvy event space for impactful meetings and celebrations. We sit close to the United States Tennis Association National Campus and the buzzing Lake Nona Town Center, just 10 minutes from Orlando International Airport.

About CoralTree Hospitality

Our team members are the true soul of our company. We think differently: about travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests. We are deeply committed to the foundation of core values that mold our interactions with everyone we encounter: our guests, our clients, our team, and our communities. We create engaging, impactful environments that connect people and places, awaken the spirit, and allow team members with talent, integrity, and heart to thrive. We invite you to join us on this journey.

Trust, Open & Honest Communication, and Commitment

Our team members strive to provide exceptional service to both internal and external guests at all times, exemplify the CoralTree culture, and promote Aloft by Marriott Orlando Lake Nona as both the Destination and Employer of Choice.

Job Overview

Reporting directly to the Hotel Manager, the Executive Chef provides strategic leadership and oversight for all culinary operations at Aloft by Marriott Orlando Lake Nona, including the hotel's food and beverage outlets, mobile dining, banquets and catering for the Althea Event Center, and all food preparation and support areas. The Executive Chef is accountable for culinary vision, menu innovation, operational execution, financial performance, quality standards, and regulatory compliance.

As a brand ambassador, the Executive Chef leads, develops and mentors the culinary team, holds the team accountable for top-tier results, and balances quality and production levels with profitability. The ideal candidate is passionate about food and hospitality, inspires others with a positive attitude, and brings a tremendous work ethic that sets the tone for the team while driving exceptional guest experiences and consistent delivery of high-quality food across the property.

Responsibilities

Culinary Vision and Menu Development

· Provides visionary leadership of the culinary research and development process, from product creation through implementation.

· Devises innovative offerings for all venues, including restaurant and bar outlets, mobile dining, banquets, catering, and themed or special events.

· Manages the creation of menus, preparation instructions, and dish specifications by ingredient and portion size.

· Monitors industry trends and collaborates with internal and external partners on culinary research and development.

· Collaborates with Purchasing to identify and source required products.

Kitchen Operations, Quality and Food Safety

· Responsible for the day-to-day management of all culinary areas, including prep lists, orders, and line setup for every shift.

· Formulates and implements procedural guidelines, policies, and standards for culinary operations, including product specifications, cleanliness, and sanitation.

· Ensures 100% recipe adherence and performs line and quality checks so food is properly prepared, equipment is functioning, and the kitchen is ready for successful service.

· Consistently practices and enforces safe and sanitary food handling techniques, and maintains workstations and equipment to meet health department standards.

· In partnership with Food & Beverage leadership and Hotel Manager, develops and administers quality assurance processes such as audits, secret shopper programs, culinary focus groups, consumer tastings, and guest surveys.

Financial Performance

· Prepares operating and capital budgets for the kitchen and operates within those guidelines.

· Runs food cost to goal through disciplined ordering, preparation, and waste management, and manages food, labor, and operating expense controls.

· Prepares orders based on pars and projections, performs accurate inventories, and communicates food cost results.

· Handles and submits all kitchen invoices and stays aware of relevant P&L results.

Team Leadership and Development

· Sources, hires, and trains Chef de Cuisine/Sous Chefs, Kitchen Supervisor, Line Cooks, Prep Cooks, and Stewards.

· Onboards all new culinarians and provides ongoing training, coaching, and development for the existing team.

· Guides and supports the culinary team in adhering to company and brand standards, processes, and systems.

· Partners with the Hotel Manager and Sr. Food & Beverage Manager to train all team members on menu knowledge.

· Communicates openly and professionally with guests, team members, the Hotel Manager, and corporate leaders as applicable.

Guest Experience and Partnerships

· Works directly with the sales and events team on all banquet events, social celebrations, and catering.

· Works closely with marketing to execute public relations and promotional events.

· Monitors guest, partner, and internal feedback, including guest satisfaction metrics across social media channels, and takes corrective action to ensure the highest level of guest satisfaction.

Qualifications

· Three to five years of hotel Executive Chef or culinary management experience in a full-service, high-volume operation required.

· Two-year culinary arts degree required.

· ServSafe certification required; Mass Allergen Awareness Training is a plus.

· Strong knowledge of food safety, sanitation, proper food handling, food products, and food service equipment.

· Strong communication and leadership skills, with a track record of maintaining professional and respectful work relationships.

· Advanced organizational skills and proficiency in Microsoft Office.

· Able to work flexible hours, days, and a variety of shifts, including weekends and holidays.

· Bilingual in Spanish is a plus.

Working Environment and Physical Demands

The physical demands and work environment described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

· Must be able to stand and walk for 6 to 8 hours per day, including continuously for up to 4 hours at a time.

· Must be able to lift up to 40 lbs. on a frequent basis and occasionally lift over 40 lbs. with assistance.

· Must be able to bend, squat, kneel, climb, balance, push, pull, reach, and walk on uneven surfaces.

· Specific vision abilities include close vision, distance vision, and peripheral vision.

· Will experience temperature fluctuations, kitchen heat and humidity, moderate to high noise levels, and exposure to cleaning chemicals.

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