Executive Chef at Marriott International

Peachtree Corners, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

19 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Banquet Production, Kitchen Operations, Food Safety, Sanitation Compliance, Staff Training, Inventory Control, Budgeting, Vendor Management, Microsoft Office, Team Development, Hospitality Management, CPR Certification

Industry

Description

Description Atlanta Marriott Peachtree Corners is seeking a passionate, innovative, and results-driven culinary leader to join our team as Executive Chef. This position is ideal for a hospitality professional who thrives on developing exceptional culinary experiences, leading high-performing teams, and delivering outstanding service while maintaining strong financial performance. As the Executive Chef, you will oversee all culinary operations throughout the hotel, including banquet and catering events, restaurant and lounge dining, breakfast service, and associate dining. This role is responsible for menu development, food quality, kitchen operations, food and labor cost management, associate development, and ensuring the highest standards of food safety and guest satisfaction. Success in this role requires exceptional leadership, creativity, operational excellence, and a passion for developing talented culinary professionals. What will be expected of you as an Executive Chef: Lead all culinary operations for the hotel, ensuring exceptional quality, consistency, and presentation across all dining outlets and banquet functions. Supervise daily kitchen operations, including food preparation, cooking methods, portion control, plating, and sanitation. Develop innovative seasonal menus, banquet offerings, and special event menus that enhance the guest experience and drive revenue. Maintain the highest standards of food quality, cleanliness, safety, and sanitation in compliance with Marriott, StepStone Hospitality, and local health regulations. Manage food, labor, and operating costs while achieving departmental budgets and profitability goals. Oversee purchasing, inventory control, product specifications, and vendor relationships. Collaborate with hotel leadership to develop culinary strategies that support overall business objectives and guest satisfaction. Recruit, interview, hire, train, coach, develop, and evaluate culinary associates, including Sous Chefs, line cooks, prep cooks, and stewards. Create schedules that align with business demands while maintaining labor standards and productivity goals. Foster a positive, collaborative kitchen culture focused on teamwork, accountability, and continuous improvement. Conduct regular department meetings, training sessions, and safety discussions to support associate engagement and compliance. Ensure all culinary operations comply with Federal, State, local, Marriott, and StepStone Hospitality policies and procedures. Review invoices, monitor purchasing practices, and maintain accurate food cost and inventory reporting. Utilize hotel systems and Microsoft Office applications to manage scheduling, reporting, budgeting, and departmental operations. Maintain flexibility to work varied schedules, including evenings, weekends, and holidays, based on business demands. Perform other duties as assigned in support of hotel operations. Requirements Minimum of five (5) years of progressive culinary leadership experience, preferably in a full-service hotel environment. Previous Executive Chef or Executive Sous Chef experience strongly preferred. Marriott experience highly preferred. Culinary degree or formal culinary training preferred. Strong knowledge of banquet production, restaurant operations, menu development, and large-scale food production. Proven experience managing food cost, labor cost, purchasing, inventory, and departmental budgets. Comprehensive knowledge of food safety, sanitation, and applicable Federal, State, and local health regulations. Exceptional leadership, communication, coaching, and team development skills. Strong organizational, financial, and problem-solving abilities. Proficiency in Microsoft Office and hotel management systems. Ability to lift up to 50 pounds and perform physical tasks including standing, bending, lifting, reaching, pushing, and pulling throughout the workday. CPR certification required; First Aid certification preferred. Must be available to work a flexible schedule, including evenings, weekends, and holidays, based on business needs. At StepStone Hospitality, our people are our competitive advantage. We provide the tools, support, and culture to help you succeed and grow. We offer: Competitive salary Performance-driven culture with growth opportunities 401(k) with company match Comprehensive Health, Dental, Vision, and Life Insurance Paid Time Off and Holiday Pay Marriott hotel discounts worldwide Leadership support and career advancement opportunities EOE – All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Responsibilities

Lead all culinary operations for the hotel, including menu development and quality control across all dining outlets and banquet functions. Manage departmental budgets, food and labor costs, and the recruitment and development of the culinary team.