Executive Restaurant Chef Multi-Outlet
The Ritz-Carlton
Salary undisclosed
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Description
JOB SUMMARY
Leads kitchen management team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 7 years experience in the culinary, food and beverage, or related professional area.
OR
• Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
• Leads kitchen management team.
• Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.
• Manages the performance, and daily activities of the culinary staff.
• Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
• Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions.
• Manages all phases of food purchasing, receiving and cost control.
• Partners with Senior Management to develop special menus, items and presentations.
• Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
• Verifies that the culinary staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Health and Safety Administration (OSHA) and sanitation guidelines.
• Performs and executes cooking shows for guest audiences.
• Partners with Restaurant leadership to develop and execute marketing of the F and Beverage outlet.
• Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
• Interacts with guests and Sales Managers in order to promote guest satisfaction.
• Culinary Standards and Responsibilities
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to verify that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Verifies compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Verifies 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.
Providing Exceptional Customer Service
• 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, verifying 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.
• Creates guidelines so employees understand expectations and parameters. Verifies employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Managing and Conducting Human Resources Activities
• Interviews, selects and trains employees
• Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status
• Provides for the safety and security of the employees or the property
• Monitors employee attendance and records absences/tardiness.
• Helps direct supervisors to achieve their own development goals.
• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
Additional Responsibilities
• 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.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
About this role
Leading the kitchen operations across multiple food and beverage outlets at a luxury property, this role demands both culinary expertise and strong business acumen. You would oversee a kitchen management team while maintaining Ritz-Carlton standards for food quality, presentation, and guest experience. The position spans operational execution—from daily food preparation and inventory management to purchasing and cost control—alongside strategic responsibilities like menu development, budget accountability, and profit and loss management.
The ideal candidate brings either seven years of culinary or food and beverage experience with a high school diploma, or a bachelor's degree in a related field with three years of professional experience. Beyond technical cooking skills and knowledge of food safety standards, you'll need demonstrated ability to lead and develop culinary staff, manage vendors and costs, and interact effectively with guests and senior management. The role also includes conducting cooking demonstrations, collaborating on marketing initiatives, and staying current with hospitality industry trends.
This is a full-time, in-office position at The Ritz-Carlton in Nashville that suits someone ready to step into executive-level kitchen leadership with accountability for multiple outlets and the operational rigor that luxury hospitality demands.
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Pay for this role
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