CrawlJobs Logo
Marriott Bonvoy Logo Marriott Bonvoy · -

Executive Chef II

Barbados · Job Posted April 15, 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
  • 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
  • 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 and ensures employees do the same within the team
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
  • 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, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
  • 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, either on a regular basis or for special guests or functions
  • 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, providing guidance, feedback, and individual coaching when needed
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
  • 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. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations
  • 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 to individuals and or managers
  • Manages employee progressive discipline procedures for areas of responsibility
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
  • 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
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 II

8 matching positions

Commis II

A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up ...
Location
Location
Seychelles , Mahé Island
Salary
Salary:
Not provided
fourseasons.com Logo
Four Seasons
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Reading, writing and oral proficiency in the English language
  • Able to work at all stations to achieve a basic operational knowledge chart
  • One year working experience minimum in a 5* establishment
  • The ability to be certified in food service sanitation
Job Responsibility
Job Responsibility
  • Work closely with the Cook, Chef de Partie, Sous Chef, Executive Sous Chef and Executive Chef
  • Fill the role of all kitchen positions during his/her time in the kitchen
  • Work closely with the chefs de parties in preparing mise en place for the appropriate kitchen department
  • Work closely with standard recipes and plate presentations in order to maintain quality standards of production and presentation
  • Work neatly and cleanly, keeping all work areas and walk-ins in accordance with sanitary requirements
  • Display an interest in all kitchen activities and helps colleagues whenever possible
  • Keep waste to a minimum
  • Maintain a cooperative working relationship with fellow employees
  • Respond properly in any hotel emergency or safety situation
  • Perform other tasks or projects as assigned by hotel management and staff
  • Fulltime
Read More
Arrow Right

Line Cook II

Are you inspired by nature, fun and beauty? We invite you to join a friendly and...
Location
Location
United States , Sausalito
Salary
Salary:
27.57 USD / Hour
cavallopoint.com Logo
Cavallo Point Lodge
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Must have a High School diploma
  • Must have at least 1 ½ years experience working in a commercial kitchen
  • Good basic knife skills
  • Basic knowledge of general cooking terms and techniques
  • Ability to lift and carry up to 30 pounds
  • Able to work standing for extended periods of time
  • Ability to read and interpret documents such as recipe, safety rules, operating and maintenance instructions
  • and procedure manuals
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
  • While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls
Job Responsibility
Job Responsibility
  • Set up, execute, and maintain menu items on a station as directed by the Executive Chef and the Sous Chefs
  • Contribute to the general cleanliness of the kitchen and the equipment therein
  • Communicate regularly with the Executive Chef and the Sous Chefs any product needs related to the dishes on their respective station
  • Follow Chefs direction to manage all aspects of your station
  • Arrive as scheduled for kitchen meeting
  • Report to chef
  • Be prepared to take notes from meeting and carry out chef’s direction
  • Check station for crossover from last shift using prep lists and verbal communication to set priorities for you shift
  • Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station
  • Bringing any problems or shortages to the chef’s attention
What we offer
What we offer
  • Generous Paid Time Off program
  • Health Insurance
  • 401k Retirement Option
  • Five-Star hospitality training
  • Opportunity for advancement
  • Employee discount programs
  • Free parking
  • Fulltime
Read More
Arrow Right

Executive Chef II

Accountable for overall success of the daily kitchen operations. Exhibits culina...
Location
Location
Senegal , Dakar Diamniadio
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
  • 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
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Demonstrate new cooking techniques and equipment to staff
  • Fulltime
Read More
Arrow Right

Executive Chef II

Accountable for overall success of the daily kitchen operations. Exhibits culina...
Location
Location
Barbados
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 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 II

Location
Location
India , Shillong
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
  • 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)
  • Fulltime
Read More
Arrow Right

Executive Chef II

Accountable for overall success of the daily kitchen operations. Exhibits culina...
Location
Location
Senegal , Dakar Diamniadio
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
  • 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
  • Fulltime
Read More
Arrow Right

Al Meylas Kitchen Commis II

The Al Meylas Kitchen Commis II assists the Chefs in the day-to-day operation of...
Location
Location
United Arab Emirates , Abu Dhabi
Salary
Salary:
Not provided
fourseasons.com Logo
Four Seasons
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • A minimum of at least 1 year of experience in the similar role in a luxury brand
  • An outgoing personality and a can-do approach to an assigned task
  • High level of understanding and knowledge of kitchen operations
  • Proficient in English (speaking, reading, writing)
  • Excellent interpersonal, verbal, and written communication skills
Job Responsibility
Job Responsibility
  • Assist in the preparation of food items according to standard procedures, recipe cards, and instructions from senior chefs
  • Support the Commis I, Demi Chef de Partie, and Chef de Partie in daily kitchen operations
  • Ensure workstations, equipment, and utensils are kept clean, sanitized, and organized at all times
  • Maintain basic knowledge of food handling, hygiene, and sanitation standards
  • Receive, check, and properly store deliveries as instructed
  • Demonstrate a positive attitude, willingness to learn, and commitment to teamwork
  • Perform other related duties or tasks as assigned by senior kitchen staff or management
  • Perform other tasks or projects as assigned by the Sous Chef, Chef de Cuisine, or Executive Chef
What we offer
What we offer
  • Competitive Salary, wages, and a comprehensive benefits package
  • Excellent Training and Development opportunities
  • Complimentary Accommodation at other Four Seasons Hotels and Resort
  • Complimentary Dry Cleaning for Employee Uniforms
  • Complimentary Employee Meals
  • Fulltime
Read More
Arrow Right
New

Lead Cyber Range Architect – II (Computer Network Architect)

Location
Location
United States , Indianapolis
Salary
Salary:
Not provided
barbaricum.com Logo
Barbaricum
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Active DoD Top Secret / SCI clearance required
  • minimum 7yrs experience as Cyber SME/Cyber Architect or similar experience with minimum 3yr of experience in the configuration and operation of cyber range or computer test bed environments
  • expert knowledge in designing and configuring computer networks including routing, switching, firewalls, DNS, active directory, VPNs, VLANs, SANs utilizing bare metal and virtualized systems
  • demonstrated experience with automation, provisioning, imaging, orchestration, and configuration management
  • demonstrated experience with Ansible, Chef, FOG, Project, python, and bash scripting
  • demonstrated experience with Cloud, physical, and virtual network architect, engineering, and infrastructure monitoring
  • demonstrated expertise with hypervisors such as VMware, KVM, and Xen
  • demonstrated experience with Windows enterprise and Linux server / operating systems engineering, and administration with knowledge of network vulnerabilities, attack vectors, and mitigation
  • demonstrated experience with wide variety of technology to include camera systems, ICS/SCADA, IoT, and RF devices.
Job Responsibility
Job Responsibility
  • Design, develop, and maintain cyber range and test bed environment Next s supporting cybersecurity training, testing, and mission operations
  • architect and configure enterprise network infrastructures, including routing, switching, firewalls, DNS, Active Directory, VPNs, VLANs, and SANs
  • implement and manage physical, virtual, and cloud-based network architectures using bare metal and virtualization technologies
  • develop automation and orchestration solutions using tools such as Ansible, Chef, FOG, Python, and Bash scripting
  • administer and optimize virtualization platforms including VMware, KVM, and Xen
  • manage Windows and Linux server environments, ensuring system performance, security, and operational readiness
  • identify and mitigate network vulnerabilities while supporting cybersecurity best practices and compliance requirements
  • integrate and support specialized technologies, including ICS/SCADA, IoT, RF devices, and camera systems within cyber range environments
  • provide technical leadership, troubleshooting support, and subject matter expertise for complex infrastructure and network engineering initiatives
  • develop technical documentation, architecture diagrams, and standard operating procedures while mentoring junior engineers and supporting project execution.
Read More
Arrow Right