Head Chef

Position Summary

The Head Chef at Marriott is responsible for overseeing all culinary operations, ensuring exceptional food quality, guest satisfaction, and adherence to Marriott brand standards. This role provides strategic leadership to the kitchen team, drives menu innovation, manages cost controls, and ensures that all culinary activities support the hotel’s service, profitability, and safety goals.

Key Responsibilities

1. Culinary Leadership & Operations

• Direct and supervise all kitchen operations across outlets, banquets, in-room dining, and special events.
• Develop and implement menus that reflect Marriott’s brand standards, seasonal availability, and guest preferences.
• Ensure consistency in food preparation, presentation, and service quality.
• Oversee daily production schedules, food preparation, and cooking procedures.

2. Staff Management & Training

• Recruit, train, mentor, and evaluate culinary team members, including sous chefs, cooks, and stewards.
• Create a positive, collaborative kitchen culture aligned with Marriott’s service philosophy.
• Conduct regular performance reviews, coaching, and skills-development programs.

3. Financial & Inventory Management

• Manage food costs, labor costs, and kitchen operational expenses in line with Marriott budgets.
• Monitor purchasing, inventory control, and vendor relationships to ensure quality and cost efficiency.
• Develop forecasts, cost analyses, and contribute to annual budget planning.

4. Safety, Hygiene & Compliance

• Maintain the highest standards of kitchen hygiene, sanitation, and food safety following Marriott policies and local regulations.
• Ensure compliance with HACCP, health department guidelines, and Marriott brand standards.
• Conduct regular kitchen inspections and safety training.

5. Guest Experience & Service Excellence

• Collaborate with restaurant managers, banquet managers, and F&B leadership to deliver exceptional guest experiences.
• Interact with guests as needed to gather feedback and tailor dining experiences.
• Ensure timely execution of events, banquets, and VIP dining requirements.

6. Menu Innovation & Quality Assurance

• Create innovative, contemporary menus that align with culinary trends and brand identity.
• Oversee recipe development, portion control, and quality benchmarks.
• Conduct tastings and continuously refine food offerings.

Qualifications & Requirements

• Degree or diploma in Culinary Arts or Hospitality Management preferred.
• 5–10+ years of professional culinary experience, with at least 3 years in a leadership role.
• Strong knowledge of international cuisines, menu engineering, and high-volume operations.
• Proven ability to manage large teams in a luxury or upscale hotel environment.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure and manage multiple priorities.

Core Competencies

• Leadership & People Management
• Creativity & Innovation
• Strong Financial Acumen
• Operational Excellence
• Guest-Centric Focus
• Problem-Solving & Decision-Making
• Ability to Uphold Marriott Brand Standards

Working Conditions

• Fast-paced kitchen environment.
• Requires flexibility with schedule, including nights, weekends, and holidays.
• May involve long hours standing, lifting, and working in high-heat areas.

Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, you’ll deliver on the Fairfield Guarantee — our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career opportunities that hold our hotels and the service we provide to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.