Executive Chef I

• Lead and supervise all kitchen operations, ensuring smooth daily operations and consistent execution across all culinary outlets.
• Lead, develop, and motivate the kitchen management team and culinary staff.
• Establish clear performance expectations, allocate responsibilities, and ensure adequate staffing levels.
• Foster a collaborative, respectful, and high-performing team culture.
• Lead by example, demonstrate culinary techniques, and ensure consistent adherence to hotel policies and brand standards.

• Establish operational goals, performance targets, and departmental budgets.
• Manage food costs, purchasing, inventory, supplies, uniforms, and kitchen equipment.
• Develop and maintain purchasing, receiving, and storage procedures.
• Monitor departmental expenses and identify opportunities to improve efficiency while maintaining quality.
• Ensure compliance with W brand safety standards and operational procedures.

• Lead menu development and culinary innovation in line with the W brand.
• Maintain high standards of food quality, taste, presentation, and consistency across all outlets and events.
• Oversee food preparation, plating, and presentation for daily service and special events.
• Ensure compliance with food safety, hygiene, sanitation, storage, and temperature-control requirements.
• Ensure the team maintains all required food safety certifications and follows established procedures.

• Deliver exceptional culinary experiences that reflect the hotel's luxury lifestyle positioning.
• Work closely with the Food & Beverage, Banquets, and other hotel departments to ensure seamless service.
• Engage with guests, gather feedback, and continuously improve food quality and service.
• Address guest concerns and complaints promptly and professionally.
• Empower the culinary team to anticipate guest needs and deliver personalized, memorable experiences.

• Recruit, train, coach, and develop culinary team members and kitchen managers.
• Identify training needs and support employees in developing their culinary and professional skills.
• Conduct performance reviews for direct-report managers and provide ongoing feedback.
• Ensure fair and consistent application of hotel policies and disciplinary procedures.
• Collaborate with the Banquets Chef and Catering team on menu knowledge, food training, and event requirements.
• Build a positive working environment that encourages accountability, teamwork, and continuous improvement.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.