CrawlJobs Logo
Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Executive Chef I

Malawi, Lilongwe · Job Posted April 11, 2026
Apply Position
Job Link Share

Job Description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Job Responsibility

  • Leads kitchen management team
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serving as a role model to demonstrate appropriate behaviors
  • Ensures property policies are administered fairly and consistently
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Establishes and maintains open, collaborative relationships with employees
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Demonstrate new cooking techniques and equipment to staff
  • Develops and implements guidelines and control procedures for purchasing and receiving areas
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment
  • Participates in the budgeting process for areas of responsibility
  • Knows and implements the brand's safety standards
  • Provides direction for menu development
  • Monitors the quality of raw and cooked food products to ensure that standards are met
  • Determines how food should be presented, and create decorative food displays
  • Recognizes superior quality products, presentations and flavor
  • Ensures compliance with food handling and sanitation standards
  • Follows proper handling and right temperature of all food products
  • Ensures employees maintain required food handling and sanitation certifications
  • Maintains purchasing, receiving and food storage standards
  • Prepares and cooks foods of all types
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
  • Improves service by communicating and assisting individuals to understand guest needs
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
  • Displays leadership in guest hospitality, exemplifies excellent customer service
  • Interacts with guests to obtain feedback on product quality and service levels
  • Responds to and handles guest problems and complaints
  • Empowers employees to provide excellent customer service
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
  • Ensures employees are treated fairly and equitably
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Administers the performance appraisal process for direct report managers
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
  • Observes service behaviors of employees and provides feedback
  • Manages employee progressive discipline procedures for areas of responsibility
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures
  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates
  • Analyzes information and evaluating results to choose the best solution and solve problems

Requirements

  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area
Marriott Bonvoy - All Job Offers

Looking for more opportunities?

Search for other job offers that match your skills and interests.

Suggested Tags: Frontend Developer Secretary Talent Manager Salesforce Administrator Data Analyst
Similar Jobs for

Executive Chef I

8 matching positions

Executive Chef I

JOB SUMMARY: Accountable for overall success of the daily kitchen operations. Ex...
Location
Location
Barbados , Treasure Beach
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area.
Job Responsibility
Job Responsibility
  • Accountable for overall success of the daily kitchen operations
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced
  • Responsible for guiding and developing staff including direct reports
  • Must ensure sanitation and food standards are achieved.
  • Fulltime
Read More
Arrow Right

Executive Chef I

Accountable for overall success of the daily kitchen operations. Exhibits culina...
Location
Location
China , Guiyang
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area
Job Responsibility
Job Responsibility
  • Leads kitchen management team
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Ensures property policies are administered fairly and consistently
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Establishes and maintains open, collaborative relationships with employees
  • Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results
  • Fulltime
Read More
Arrow Right

Executive Chef-Chinese I

Exhibits culinary talents in Chinese cuisine by personally performing tasks whil...
Location
Location
Indonesia , Medan
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 8 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 6 years experience in the culinary, food and beverage, or related professional area.
Job Responsibility
Job Responsibility
  • Leads kitchen management team
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • advocates sound financial/business decision making
  • demonstrates honesty/integrity
  • leads by example
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serving as a role model to demonstrate appropriate behaviors
  • Fulltime
Read More
Arrow Right

Executive Chef

At Heirloom Hospitality is seeking an Executive Chef for our current and upcomin...
Location
Location
United States , Detroit
Salary
Salary:
Not provided
heirloomhospitality.com Logo
Heirloom Hospitality
Expiration Date
July 29, 2026
Flip Icon
Requirements
Requirements
  • Minimum of four years of culinary management experience
  • high volume upscale dining experience is required
  • Strong culinary experience in a diverse set of cuisines with a creative gift
  • Demonstrated ability to connect with people, resolve conflict, drive engagement, mentor and develop teams
  • Exceptional organizational skills and professionalism
  • Demonstrated competency in the skills require for financial systems management and cost controls
  • Ability to create and document efficient Standard Operating Procedures (SOPs)
  • Proactive approach to analyzing and mitigating risks, seeking effective solutions
  • Results-driven mindset with a continuous focus on enhancing efficiency and guest satisfaction
  • Food Handlers Certificate Required
Job Responsibility
Job Responsibility
  • Leadership + Team Development: Uphold and demonstrate our core values in all aspects of your work. Build, lead, mentor, and maintain a motivated and high performing kitchen team. Foster an environment of cooperation, respect, continuous improvement and employee engagement
  • Guest Experience: Create and foster an environment that prioritizes our guests’ experiences and values teamwork. Anticipate and address guests’ service needs and manage opportunities and issues to ensure satisfaction
  • Menu Development + Implementation: Stay current with the latest trends in culinary arts and beverage. Working with Heirloom Executive Leadership, exercise creative control over menu changes, ensuring the creation of innovative, high-quality, on brand and relevant dishes. Document detailed recipes and SOPs
  • Live the mission of Heirloom Hospitality
  • Cultivating Relationships & Experiences through the fanatic pursuit of Enlightened Hospitality
  • Operational Efficiency: Contribute significantly to our team and business growth. Improve the operational efficiency of the restaurant, ensuring food costs and labor are within budget, waste is minimized, and operations run smoothly. Embrace scalable systems that allow for consistency in process and systems across all Heirloom restaurants
  • Quality Assurance + Compliance: Maintain an organized high-standard kitchen, valuing the smallest details. Uphold health, safety, emergency management, sanitation and maintenance standards. Ensure all food safety systems and procedures are executed in accordance with company standards and local/state/federal law
  • Inventory Management + Procurement: Ensure preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels. Develop and maintain positive relationships with suppliers and vendors
  • Training + Development: Lead day-to-day operations effectively, providing the tools and training needed for a smooth service. Implementing ongoing skills training to ensure the restaurant’s service excellence and culinary standards
  • Financial Management: Responsible for maintaining and improving profitability. Control expenses against budget, implement effective cost controls while delivering the highest possible standard in culinary excellence
What we offer
What we offer
  • Health Insurance
  • Dental Insurance
  • Vision Insurance
  • Paid Time Off
  • Potential Bonuses
  • Dining Discounts
  • Fulltime
Read More
Arrow Right

Executive Chef Manager

Pabulum Catering are now recruiting for a Executive Chef Manager to help us deli...
Location
Location
United Kingdom , Alexandra Park
Salary
Salary:
48000.00 GBP / Year
14forty.co.uk Logo
14forty
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Have proven work experience as an Executive Chef / Chef Manager in a busy secondary school or similar
  • Be responsible for planning and preparation of daily menus
  • Be passionate about food and providing great customer service
  • Manage kitchen staff to maintain high standards
  • Have experience in managing supplier ordering and weekly stock taking
  • Adhere to recipes, plate presentation and cooking standards
  • Need to train kitchen staff on preparation methods, portion sizes, and presentation standards
  • Control budget and minimise wastage
  • Ensure kitchen operations meet health and safety standards
  • Monitor the quality of products and services provided
Job Responsibility
Job Responsibility
  • Preparing our delicious food
  • Managing the main aspects of the kitchens including Health & Safety and Training & Development, and you'll have the Unit Bookwork to keep up to date
  • Receiving and managing food deliveries and managing storage
  • With a reputation for an excellent service and fabulous food we always put our customers first, as one of our Unit Managers we expect you want to do the same
  • By developing a great working relationship with clients, team and customers alike you will be able to ensure the catering contract you are part of is always growing in the right direction
What we offer
What we offer
  • Contributory pension scheme
  • Grow your career with our Career Pathways and MyLearning programmes
  • Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
  • Exclusive travel discounts with TUI, Expedia, Booking.com and many more
  • Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
  • Up to 44% off cinema tickets to enjoy your favourite blockbuster
  • Receive cash rewards every time you spend and use them on a wide range of brands
  • Un-wind with us with free wellness, mindfulness and exercise classes
  • You can share all discounts and offers with your friends and families
  • Fulltime
Read More
Arrow Right
New

Admin Assistant to Executive Chef

Location
Location
Indonesia , Jakarta
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests
  • Transmit information or documents using a computer, mail, or facsimile machine
  • Operate standard office equipment other than computers
  • Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software
  • Handle incoming and outgoing mail, including date stamping and distributing incoming mail
  • Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc
  • Compile, copy, sort, and file records of office activities, business transactions, and other activities
  • Enter and locate work-related information using computers and/or point of sale systems
  • Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets
  • Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation
Job Responsibility
Job Responsibility
  • Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests
  • Transmit information or documents using a computer, mail, or facsimile machine
  • Operate standard office equipment other than computers
  • Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software
  • Handle incoming and outgoing mail, including date stamping and distributing incoming mail
  • Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc
  • Compile, copy, sort, and file records of office activities, business transactions, and other activities
  • Enter and locate work-related information using computers and/or point of sale systems
  • Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets
  • Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation
  • Fulltime
Read More
Arrow Right

Executive Chef

The Executive Chef is a Lead culinary person responsible for supervising all cul...
Location
Location
United States , Washington
Salary
Salary:
98000.00 - 110000.00 USD / Year
aramark.com Logo
Aramark
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Requires at least 4 years of culinary experience
  • At least 2 years in a management role preferred
  • Requires a culinary degree or equivalent experience
  • Ability to multi-task
  • Ability to simplify the agenda for the team
  • Requires advanced knowledge of the principles and practices within the food profession
  • Requires oral, reading, and written communication skills
Job Responsibility
Job Responsibility
  • Ensures culinary production appropriately connects to the Executional Framework
  • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
  • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
  • Train and manage culinary and kitchen employees to use best practice food production techniques
  • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
  • Reward and recognize employees
  • Plan and execute team meetings and daily huddles
  • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
  • Develop and maintain effective client and guest rapport for mutually beneficial business relationships
  • Interact directly with guests daily
What we offer
What we offer
  • medical
  • dental
  • vision
  • work/life resources
  • retirement savings plans like 401(k)
  • paid days off such as parental leave and disability coverage
  • Fulltime
Read More
Arrow Right

Executive Chef

About Four Seasons: Four Seasons is powered by our people. We are a collective o...
Location
Location
Tunisia , Tunis
Salary
Salary:
Not provided
fourseasons.com Logo
Four Seasons
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
  • Five to seven years previous experience in multiple culinary/food & beverage department head positions
  • Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
  • Working knowledge is generally learned on-the-job
  • Requires ability to operate computer equipment and other food & beverage computer systems
  • Requires the ability to operate and utilize culinary production equipment and tools
  • Requires reading, writing and oral proficiency in the French and English languages
Job Responsibility
Job Responsibility
  • Provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel
  • Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met
  • long-range strategic planning for outlet operation
  • Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
  • assign prices for daily menus that result in net profit
  • participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
  • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
  • Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
  • Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
  • Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
  • Fulltime
Read More
Arrow Right