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Marriott Chef Salary Jobs (NOW HIRING)

Mauna Kea Beach Hotel

MK Banquets Chef (Salary)

Kamuela, HI · On-site

$65K - $90K/yr

... through Marriott and Seibu Prince Hotels & Resorts Worldwide. If you are passionate about large ... As Banquets Chef, you will oversee all banquet food planning, production, and execution, ensuring ...

prh

MK Banquets Chef (Salary)

Kamuela, HI

... through Marriott and Seibu Prince Hotels & Resorts Worldwide. If you are passionate about large ... As Banquets Chef, you will oversee all banquet food planning, production, and execution, ensuring ...

Donohoe Hospitality Services

Sous Chef

Washington, DC · On-site

$67K/yr

Sous Chef Salary Range: $65,000 - $70,000 annually (experience-based compensation) Why You'll Love ... Apply here now and send your resume to alexis.hernandez@marriott.com. If you know someone who would ...

Donohoe Hospitality

Sous Chef

Washington, DC

$67K/yr

Sous Chef Salary Range: $65,000 - $70,000 annually (experience-based compensation) Why You'll Love ... Apply here now and send your resume to alexis.hernandez@marriott.com. If you know someone who would ...

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 ... Competitive salary + bonus potential Comprehensive benefits (medical, dental, vision) Paid time off ...

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 ... Competitive salary + bonus potential Comprehensive benefits (medical, dental, vision) Paid time off ...

Concord Hospitality

Banquet Chef

Dayton, OH · On-site

$49K - $61K/yr

Salary Range $49304.82 to $61631.03 Equal Opportunity Employer This employer is required to notify ... Marriott does not endorse or recommend employers and sharing a posting is not an endorsement or ...

Concord Hospitality

Banquet Chef

Dayton, OH

$49K - $61K/yr

Salary Range $49304.82 to $61631.03 Equal Opportunity Employer This employer is required to notify ... Marriott does not endorse or recommend employers and sharing a posting is not an endorsement or ...

QUEENSIDE HOSPITALITY LLC

Executive Chef

Matteson, IL · On-site

$60K - $80K/yr

... Salary Range: based on experience Position Summary Garnet Hotels is seeking an experienced, innovative, and hands-on Executive Chef to lead culinary operations at our dual-brand Marriott property in ...

Marriott

Executive Chef

Savannah, GA

$66K - $91K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... Salaried pay. Unlimited PTO. Medical benefits. Hotel discounts. Parking, Bonus Eligible, Hotel ...

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Marriott Chef Salary information

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$44

How much do marriott chef salary jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for marriott chef salary in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is the difference between Marriott Chef Salary vs Hotel Sous Chef?

Salary RangeMarriott ChefHotel Sous Chef
Average Salary$45,000 - $65,000$40,000 - $60,000
Experience Required1-3 years culinary experience2-4 years culinary experience
Work EnvironmentLuxury hotel kitchens, Marriott propertiesHotel kitchens, various hotel brands

The Marriott Chef typically earns a salary in the range of $45,000 to $65,000, depending on experience and location. A Hotel Sous Chef, who often has similar credentials and works in hotel kitchens, earns slightly less on average. Both roles require culinary skills and experience, but Marriott Chefs may have more opportunities for advancement within the Marriott brand.

How much does a chef de partie make at Marriott?

A chef de partie at Marriott typically earns between $35,000 and $50,000 annually, depending on experience, location, and specific hotel standards. This role requires specialized culinary skills and often involves supervising a specific station in the kitchen.

Is it hard to get hired by Marriott?

Getting hired as a Marriott chef can be competitive, requiring relevant culinary experience, certifications, and a strong interview performance. Candidates often need to demonstrate skills in food preparation, kitchen management, and adherence to safety standards to succeed in the hiring process.

How much do chefs get paid in hotels?

Hotel chefs' salaries vary based on experience, location, and establishment size, but typically range from $30,000 to $70,000 annually. Executive chefs and specialized culinary roles tend to earn higher wages, often exceeding $80,000. Skills such as menu planning, food safety certifications, and kitchen management influence pay levels.

What is the highest paid chef job?

The highest paid chef roles are executive chefs or head chefs in luxury hotels, fine dining restaurants, or private estates, with salaries often exceeding $100,000 annually. These positions typically require extensive experience, leadership skills, and culinary expertise, and may include additional benefits or bonuses based on performance.
What cities are hiring for Marriott Chef Salary jobs? Cities with the most Marriott Chef Salary job openings:
What states have the most Marriott Chef Salary jobs? States with the most job openings for Marriott Chef Salary jobs include:
What job categories do people searching Marriott Chef Salary jobs look for? The top searched job categories for Marriott Chef Salary jobs are:
Marriott Chef Salary jobs near you
Infographic showing various Marriott Chef Salary job openings in the United States as of July 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

MK Banquets Chef (Salary)

Mauna Kea Beach Hotel

Kamuela, HI • On-site

$65K - $90K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Posted 25 days ago

Job description

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more.
At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.
Division: Management & Non-Union (MAN010)
Band 3
MKR Banquets Chef
At Mauna Kea Resort, every banquet, celebration, conference, wedding, and special event is an opportunity to create unforgettable experiences through exceptional cuisine and genuine hospitality. From intimate gatherings overlooking Kauna'oa Bay to large-scale resort events, our Banquets team delivers memorable moments that showcase the flavors, creativity, and excellence that define Mauna Kea.
We are seeking a Banquets Chef who is a passionate culinary leader with exceptional organizational skills, strong operational knowledge, and a commitment to delivering outstanding banquet experiences. This role is ideal for an experienced chef who thrives in a fast-paced environment, enjoys leading teams, and excels at executing high-quality events while balancing creativity, efficiency, and financial performance.
Our culture is built on collaboration, accountability, and culinary excellence. We empower our leaders to inspire their teams, maintain the highest standards of food quality and presentation, and create exceptional experiences for guests and clients alike. Here, your leadership, creativity, and expertise will play a vital role in the success of one of Hawai'i's premier resort destinations.
As a Hawaii Business Magazine "Best Places to Work" recipient for five consecutive years, we are committed to investing in our people through competitive pay, comprehensive benefits, career development opportunities, recognition programs, and outstanding travel perks through Marriott and Seibu Prince Hotels & Resorts Worldwide.
If you are passionate about large-scale event dining, culinary innovation, and leading talented teams to success, we invite you to join our culinary leadership team.
Position Overview and Responsibilities:
As Banquets Chef, you will oversee all banquet food planning, production, and execution, ensuring exceptional quality, consistency, and service for resort events. You will supervise culinary team members, manage banquet culinary operations, control food and labor costs, and collaborate closely with Sales, Catering, Food & Beverage, Stewarding, and Engineering teams to ensure successful event execution. This role requires strong leadership, culinary expertise, organizational skills, and financial acumen.
Essential Job Functions:
  • Oversee all banquet food planning, preparation, production, and execution.
  • Ensure banquet events are executed efficiently while maintaining the highest standards of quality and presentation.
  • Review and monitor food and labor costs for all banquet functions.
  • Assist the Executive Chef and Executive Sous Chef in establishing and implementing cost-control procedures.
  • Create, maintain, and update recipe costing cards and banquet menu specifications.
  • Maintain comprehensive knowledge of banquet menus and resort dining offerings.
  • Attend weekly banquet event meetings to review upcoming functions and operational requirements.
  • Anticipate and prepare for changes in event details, menu selections, and guest counts.
  • Manage banquet food requisitioning, inventory levels, storage procedures, and product rotation.
  • Partner with the Purchasing team to ensure proper inventory levels and cost management.
  • Collaborate with culinary and operational departments to ensure event specifications are successfully executed.
  • Ensure all food is prepared, transported, and presented according to resort standards.
  • Oversee banquet buffet setup, replenishment, and presentation throughout events.
  • Respond to guest dietary needs, allergies, special requests, and service concerns before and during events.
  • Inspect banquet equipment and coordinate maintenance and repairs with Stewarding and Engineering teams.
  • Ensure food storage areas, coolers, and reach-in units remain secure and properly maintained.
  • Maintain compliance with food safety, sanitation, and health regulations.
  • Train, coach, counsel, evaluate, and discipline culinary team members as necessary.
  • Ensure compliance with workplace safety standards and culinary operating procedures.
  • Provide leadership support in restaurant outlets when operational needs require.
  • Update banquet recipe manuals, menu photography, and operational standards.
  • Develop recommendations for banquet menus and special event offerings to increase guest satisfaction, sales, and profitability.
  • Support both on-property and off-property catering and event opportunities.
  • Respond to and resolve guest, client, and employee concerns in a timely and professional manner.
  • Perform additional duties as assigned.

Banquet Operations Responsibilities:
  • Lead culinary execution for weddings, conferences, social events, corporate meetings, and special resort functions.
  • Review banquet event orders (BEOs) and communicate event requirements to culinary teams.
  • Ensure proper staffing levels are maintained for banquet production and service.
  • Monitor production timelines and coordinate event execution across multiple venues.
  • Maintain quality control standards throughout preparation, plating, buffet presentation, and service.
  • Ensure all banquet food is prepared and served according to established menu specifications.
  • Support successful event execution while minimizing waste and maximizing efficiency.

Financial and Administrative Responsibilities:
  • Monitor banquet food costs, labor costs, and operating expenses.
  • Assist with forecasting, budgeting, and financial planning for banquet operations.
  • Maintain accurate production records, inventories, requisitions, and operational documentation.
  • Evaluate operational performance and identify opportunities for improvement.
  • Support menu development initiatives focused on profitability, guest satisfaction, and innovation.

Secondary Job Functions:
  • Attend management, culinary, and operational meetings as required.
  • Oversee buffet and banquet setup activities.
  • Support menu planning, quality control, and cost management for employee dining operations.
  • Participate in resort receptions, special functions, and culinary events.
  • Assist with training programs and leadership development initiatives.
  • Support resort-wide culinary projects and special assignments as needed.

Working Conditions:
  • Majority of work is performed in banquet kitchens, food preparation areas, and event venues both indoors and outdoors.
  • Frequent exposure to varying temperatures, including hot cooking environments and refrigerated storage areas.
  • Ability to work around grills, ovens, steamers, stoves, and other commercial kitchen equipment.
  • Fast-paced environment with frequent interaction among culinary teams, banquet staff, clients, and guests.
  • Exposure to kitchen noise, equipment operation, and high-volume production periods.

Work Hours:
  • Must be able to work schedules based on banquet and event requirements.
  • Must be available to work evenings, weekends, holidays, and special events.
  • Must be able to work long and irregular hours.
  • Must be able to work more than 50 hours per week when operational needs require.

Equipment Use:
  • Ability to safely and efficiently operate commercial kitchen equipment including grills, ovens, stoves, steamers, slicers, mixers, and food processors.
  • Ability to use kitchen tools including knives, peelers, and can openers.
  • Proficiency with computers, calculators, telephones, and standard office equipment.
  • Ability to utilize culinary management and operational software systems.

Mental and Physical Demands:
  • Ability to prioritize and organize multiple events, deadlines, and operational demands.
  • Ability to manage stressful and challenging situations while maintaining professionalism.
  • Ability to multitask while overseeing culinary production and banquet service execution.
  • Strong leadership and decision-making abilities in a fast-paced environment.
  • Ability to stand and walk for extended periods.
  • Ability to lift, carry, push, and pull food products, equipment, and supplies weighing up to 50 pounds.
  • Ability to work flexible schedules to support banquet operations.

Communication Demands:
  • Ability to communicate effectively with culinary teams, banquet staff, managers, clients, and vendors.
  • Ability to provide direction, coaching, and performance feedback to employees.
  • Ability to write recipes, standards, requisitions, and operational documentation.
  • Ability to communicate professionally in person, by telephone, and through written correspondence.

Minimum Qualification Requirements:
  • Minimum three (3) years of progressive culinary experience, preferably in banquet, catering, hotel, or resort operations.
  • Previous supervisory or leadership experience preferred.
  • Food Safety Certification required.
  • Valid Department of Health TB Clearance required.
  • Strong knowledge of banquet production, food presentation, and event execution.
  • Experience managing food costs, labor costs, and inventory controls.
  • Ability to lead and develop culinary team members.
  • Strong organizational, communication, and problem-solving skills.
  • Commitment to culinary excellence, guest satisfaction, and operational success.

We appreciate your interest in joining our 'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form.

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