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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Executive Chef I

China, Guiyang · Job Posted January 26, 2026
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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
  • 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
  • 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
  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • 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
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