Hotel Executive Chef: Lead Culinary Team & Menus

Marriott-Internationa; Chicago (IL); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Life Insurance

Disability Insurance

Vision

401(k) Matching

Paid Time Off

Hotel Discounts

Employee Rooms

Job summary

Marriott Chicago O'Hare is seeking an Executive Chef to lead all culinary operations across restaurants, banquets, catering and room service. You will guide the culinary team to deliver exceptional food quality, presentation, and guest satisfaction while controlling costs and maintaining sanitation standards.

This role requires hands-on leadership, developing menus, managing inventory and labor, and ensuring compliance with health regulations.

Qualifications

• Minimum of 5 years of progressive culinary experience.
• Experience as Executive Chef or Executive Sous Chef in a full-service hotel, resort, or high-volume operation.
• Experience managing banquets, catering, and multiple outlets.
• Strong knowledge of menu planning, inventory control, and food cost management.
• Ability to lead, train, and motivate a diverse culinary team.
• Excellent organizational, communication, problem-solving, and time-management skills.
• Flexibility to work evenings, weekends, and holidays based on business needs.

Responsibilities

• Oversee daily culinary operations for all hotel outlets including banquets, restaurants, room service, and catering events.
• Ensure consistency in food preparation, quality, taste, portion sizes, and presentation.
• Supervise food preparation and service to ensure timely and efficient operations.
• Maintain high standards of cleanliness, organization, and sanitation throughout all kitchen areas.
• Coordinate with Banquets, Catering, Sales, and F&B leadership to ensure successful events and functions.
• Monitor food production and adjust staffing based on occupancy and events.
• Recruit, train, supervise, schedule, and evaluate culinary team members.
• Provide ongoing coaching, development, and performance feedback to kitchen staff.

Skills

Culinary leadership

Staff supervision

Menu planning

Inventory control

Food cost management

Food safety

Education

Culinary degree

Job description

Marriott Chicago O'Hare is seeking an Executive Chef to lead all culinary operations across restaurants, banquets, catering and room service. You will guide the culinary team to deliver exceptional food quality, presentation, and guest satisfaction while controlling costs and maintaining sanitation standards.

This role requires hands-on leadership, developing menus, managing inventory and labor, and ensuring compliance with health regulations.