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Executive Chef Marriott Jobs (NOW HIRING)

Ascent Hospitality

Executive Chef Marriott

Huntsville, AL · On-site

$70K - $97K/yr

The Executive Chef is responsible for ensuring excellence in all aspects of food service throughout the hotel by developing and executing high-quality innovative menus, managing and teaching culinary ...

Marriott

Executive Sous Chef

Detroit, MI · On-site

$80K - $95K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ...

Marriott International

Executive Sous Chef

Detroit, MI · On-site

$80K - $95K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ...

Marriott

Executive Chef

Lincoln, NE

$62K - $86K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... of Executive Chef experience, ideally in high volume operations ($10M+ revenue), with broad ...

CSM

Executive Chef | Marriott Milwaukee West

Waukesha, WI · On-site

$71K - $98K/yr

This position is responsible for ensuring the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality ...

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Executive Chef Marriott information

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$40K

$86.9K

$130K

How much do executive chef marriott jobs pay per year?

As of Jul 3, 2026, the average yearly pay for executive chef marriott in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

How does an Executive Chef at Marriott typically collaborate with other departments to ensure a high-quality guest dining experience?

As an Executive Chef at Marriott, you will often work closely with other departments such as banquets, catering, and event planning to coordinate menus and food service for special events. Regular communication with the front-of-house staff is essential to ensure that guest feedback is addressed and that service runs smoothly. Collaboration with procurement and finance teams is also important for managing food costs and sourcing quality ingredients. This cross-departmental teamwork is vital to maintaining Marriott's high standards for guest satisfaction and operational efficiency.

What does an Executive Chef at Marriott do?

An Executive Chef at Marriott is responsible for overseeing all culinary operations within the hotel, including menu planning, food preparation, and staff management. They ensure that all dishes meet Marriott's high standards for quality, presentation, and taste. The Executive Chef also manages inventory, maintains health and safety standards, and collaborates with other departments to deliver exceptional guest experiences. Additionally, they play a key role in training and mentoring kitchen staff, controlling costs, and implementing new food trends.

What are the key skills and qualifications needed to thrive as an Executive Chef at Marriott, and why are they important?

To thrive as an Executive Chef at Marriott, you need extensive culinary expertise, menu planning abilities, and leadership experience, usually backed by a culinary degree and relevant work history. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe are typically required. Outstanding organizational, communication, and team leadership skills help drive kitchen efficiency and inspire staff. These competencies are essential for maintaining high culinary standards, ensuring operational excellence, and delivering memorable guest experiences in a hospitality environment.

What is the difference between Executive Chef Marriott vs Executive Sous Chef Marriott?

AspectExecutive Chef MarriottExecutive Sous Chef Marriott
Credentials Culinary degree, certifications (e.g., ServSafe), extensive culinary experience Similar culinary background, often with some supervisory experience
Work Environment Oversees entire kitchen operations, menu development, staff management Assists Executive Chef, manages kitchen stations, supervises cooks
Responsibilities Menu creation, quality control, staff hiring, budgeting Kitchen supervision, training staff, ensuring food quality

The Executive Chef Marriott is responsible for the overall culinary operations, including menu design and staff management, while the Executive Sous Chef Marriott supports these duties by supervising kitchen staff and ensuring food quality. Both roles require culinary expertise, but the Executive Chef holds a higher leadership position with broader responsibilities.

What cities are hiring for Executive Chef Marriott jobs? Cities with the most Executive Chef Marriott job openings:
What states have the most Executive Chef Marriott jobs? States with the most job openings for Executive Chef Marriott jobs include:
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Executive Chef Marriott jobs near you

Executive Chef Marriott

Marriott Hotel - Huntsville

Huntsville, AL

$71K - $99K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 11 days ago

Job description

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to join our team as an Executive Chef!
The Executive Chef is responsible for ensuring excellence in all aspects of food service throughout the hotel by developing and executing high-quality innovative menus, managing and teaching culinary staff, and liaising with other Hotel departments, in addition to complying with all federal, state, and local regulations while meeting or exceeding financial goals.
BENEFITS:
  • Competitive Salary!
  • Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
  • 401k with employer MATCH!
  • Paid PTO!
  • Uniforms Provided for most positions!
  • Team Member Hotel Discount Program!
ESSENTIAL FUNCTIONS:
  • Essential Functions are those tasks which are considered core to the success of this position. Other duties may be assigned in accordance with the needs of the business.
  • Supervise the preparation and presentation of all food items, ensuring that all items are prepared and presented to Ascent Hospitality standards of excellence.
  • Manage the culinary staff in order to retain and motivate employees; hire, schedule, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate in coordination with the Food and Beverage Director
  • Maintain sanitation standards in accordance with all brand standards as well as federal, state, and local regulations, throughout all Food and Beverage operations.
  • Ensure that all equipment is well maintained and remains functional.
  • Control food cost by inventory controls, purchasing wisely, pricing appropriately, portioning accurately, and limiting waste.
  • Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
  • Schedule all kitchen employees in accordance with staffing guidelines and weekly forecast.
  • Practice safety standards and report all unsafe conditions to the proper person.
  • Review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations in coordination with the Property Food and Beverage Director and Hotel General Manager.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
  • 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.
  • Excellent written and verbal communication skills.
  • Ability to think creatively and enlist support of management, peers and employees for ideas.
  • Demonstrates teamwork and customer service focus.
  • High energy and positive demeanor.
  • Strong organizational, budgeting, scheduling and problem-solving skills.
  • Requires mathematical development sufficient to be able to: apply fractions, percentages, ratio and proportion.
  • Proficiency with Word, Outlook, Excel; ability to learn Ascent Hospitality’s systems/protocols
  • High level of professionalism and integrity; works comfortably in corporate setting
  • Outstanding interpersonal and written/verbal communication skills.
  • Valid drivers license or the ability to obtain one.

PHYSICAL DEMANDS:
  • Requires moderate to heavy physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for more than four (4) hours per day.
  • Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
  • The employee may work in an office, outside, restaurant or kitchen environment.
QUALIFICATION STANDARDS:
  • 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.
  • Must have excellent customer service skills.
  • Must obtain food Handler’s Certificate within 30 days of hire.
  • Must obtain ServSafe certification within 30 days (if not certified).
  • Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.
  • Must be able to lead and motivate a team.
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