Executive Chef

As a key member of the Marriott International, Inc. team, the Executive Chef will be responsible for leading the culinary operations of our esteemed resort. This is an exciting opportunity for a seasoned chef to join our team and contribute to delivering exceptional dining experiences to our guests.

• Lead Kitchen Operations: Oversee the daily kitchen operations, ensuring a high level of quality, efficiency, and safety standards are maintained.
• Menu Development: Collaborate with the culinary team to develop and implement new menu concepts, ensuring they align with the resort's brand and quality standards.
• Staff Management: Supervise and mentor a team of cooks and kitchen staff, providing guidance and support to ensure they meet the resort's expectations.
• Inventory Management: Manage kitchen inventory, including food, supplies, and equipment, to minimize waste and optimize costs.
• Quality Control: Conduct regular quality control checks to ensure that all food products meet the resort's quality standards.
• Customer Service: Provide exceptional customer service, responding to guest feedback and concerns, and ensuring that all guests have a positive dining experience.

• Education: High school diploma or equivalent, with a degree in Culinary Arts or a related field preferred.
• Experience: Minimum 6 years of experience in a senior culinary role, preferably in a luxury resort or hotel environment.
• Skills: Proven leadership and management skills, with the ability to motivate and inspire a team. Strong culinary skills, with knowledge of food safety and sanitation procedures. Excellent communication and interpersonal skills, with the ability to work effectively with guests, colleagues, and vendors.