Executive Chef

Pay or shift range: $105,000 USD to $110,000 USD

The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Description

Join us at the Delta Hotel by Marriott Virginia Beach Waterfront, just steps away from Chesapeake Bay. From our casually elegant dining room to our bayside deck, come work at the perfect place to start your career in hospitality!

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next great team member to join us on our Kitchen team. We are committed to providing you with:

• Highly competitive wages

• An exceptional benefit plan for eligible associates & your family members (for FT and PT Associates)

• 401K matching program for eligible associates (for FT and PT Associates)

• Flexible scheduling to allow you to focus on what is important to you!

• Discounts with our Crescent managed properties in North America for you & your family members

• Marriott Employee Room Rate Discount Program

Here is what you will be doing each day:

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

• Establish the day's priorities and assign production and preparation tasks for staff to execute.

• Review daily menu specials and offer feedback to Sous Chefs.

• Review banquet event orders and make note of any changes.

• Communicate both verbally and in writing to provide clear direction to staff.

• Take physical inventory of specified food items for daily inventory.

• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

• Ensure that staff report to work as scheduled; document any late or absent employees.

• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

• Develop new menu items, test and write recipes.

• Review sales and food cost daily; resolve any discrepancies with the Controller.

• Ensure that excess items are utilized efficiently.

• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.

• Interview and hire new personnel according to hotel policies and standards.

• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.

REQUIRED SKILLS AND ABILITIES:

Exceptional leadership, communication, and organizational skills, with the ability to lead, motivate, and develop a high-performing culinary team in a fast-paced environment. Must have extensive knowledge of culinary techniques, food safety and sanitation standards, inventory management, labor scheduling, purchasing, budgeting, and cost control. The Executive Chef must demonstrate strong problem-solving and decision-making abilities, maintain a high level of attention to detail, and consistently deliver quality food and exceptional guest experiences. Proficiency in Microsoft Office is preferred. The ability to work a flexible schedule, including evenings, weekends, and holidays, is required, along with the ability to stand for extended periods and lift up to 50 pounds.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws.

For further information, please review the Know Your Rights ( notice from the Department of Labor.