Senior Restaurant Chef

Senior Restaurant Chef

The Senior Restaurant Chef is responsible for leading daily culinary operations within resort restaurant outlets while delivering exceptional guest experiences aligned with Marriott and Sheraton brand standards. This leadership role oversees kitchen operations, menu execution, food quality, sanitation compliance, labor management, and culinary team development in a high-volume luxury resort environment.

The ideal candidate is a hands-on culinary leader with strong operational discipline, creativity, and a passion for hospitality excellence. The salary range for this position is: $80,000 to $85,000 annually.

Must be available to work flexible scheduled shifts based on business needs. Scheduling includes holidays, evenings, nights, weekends, and special events/functions.

Minimum of 5 years of culinary leadership experience in hotels, resorts, or upscale restaurants required. Previous luxury hospitality or high-volume resort experience preferred. Culinary degree or equivalent professional experience preferred. ServSafe Certification or equivalent food safety certification preferred. Strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations. Ability to lead, motivate, and develop diverse culinary teams in a fast-paced environment. Must possess excellent communication, organization, leadership, and time-management skills. Must be detail-oriented and able to multi-task effectively. Ability to maintain professionalism and composure in high-pressure situations. Must be able to push, pull, bend, squat, and lift up to 50 pounds regularly. Ability to stand and work for extended periods in hot, noisy, and fast-paced kitchen environments. Ability to work cohesively with co-workers and all departments as part of a team. Marriott brand experience preferred. Banquet and multi-outlet restaurant experience preferred. Experience with menu development, food costing, inventory management, and purchasing practices preferred.

Lead day-to-day culinary execution for assigned restaurant outlets and special events. Ensure consistency, quality, presentation, and portion standards for all menu items. Maintain cleanliness, organization, and sanitation standards in compliance with Marriott standards and local health regulations. Assist with developing seasonal menus, specials, and promotional offerings. Monitor food production levels and minimize waste to maximize profitability. Supervise, coach, and mentor sous chefs, cooks, and stewarding staff. Foster a positive, professional, and collaborative kitchen culture. Conduct training on recipes, plating standards, culinary techniques, and safety procedures. Support recruitment, onboarding, scheduling, and performance management efforts. Assist with labor management and scheduling to achieve productivity goals. Monitor food costs, inventory levels, purchasing practices, and cost-control initiatives. Participate in monthly inventory processes and operational budgeting efforts. Maintain exceptional culinary presentation and guest satisfaction standards at all times. Collaborate with front-of-house leadership to ensure seamless service execution. Respond professionally and efficiently to guest feedback and operational challenges. Support banquet operations and resort-wide culinary initiatives as needed. Follow all company safety, sanitation, and security procedures. Follow Marriott brand standards, resort policies, and standard operating procedures. Adhere to attendance, reliability, and professionalism standards. Perform all additional duties as assigned by management.