What are the responsibilities and job description for the Executive Chef position at 8740G 1 N Main, LLC?
The Oshkosh Marriott Waterfront Hotel & Convention Center has undergone an exciting transformation to become a premier full-service Marriott property. We are seeking a seasoned and visionary Executive Chef to lead our culinary operations and elevate the dining experience for our guests. Located along the picturesque Fox River, our hotel and convention center provide a distinguished setting for exceptional events, dining, and hospitality.
As the Executive Chef, you will be responsible for overseeing all aspects of culinary outlets within our property, ensuring that our food and beverage offerings meet the highest standards of quality, creativity, and service excellence.
Responsibilities:
- Culinary Leadership: Direct all kitchen operations, including menu development, food preparation, and quality assurance, ensuring consistency and excellence across all dining outlets and banquet services.
- Strategic Vision: Develop and implement innovative, seasonal menus that reflect current culinary trends while catering to the preferences of a diverse clientele.
- Team Development: Recruit, train, and mentor a high-performing kitchen team, fostering a culture of professionalism, collaboration, and continuous improvement.
- Operational Efficiency: Oversee food procurement, inventory management, and kitchen workflows to ensure operational efficiency and cost control without compromising quality.
- Financial Oversight: Manage kitchen budgets, control food and labor costs, and implement strategies to maximize profitability.
- Guest Experience: Partner with the Food & Beverage and Events teams to deliver extraordinary culinary experiences that leave a lasting impression on guests.
Qualifications:
- Minimum of 5 years of progressive culinary leadership experience, with at least 2 years in an Executive Chef role, preferably in an upscale or full-service hotel or resort.
- Demonstrated expertise in menu development, kitchen management, and cost control.
- Exceptional leadership and team-building skills, with the ability to inspire and motivate staff.
- Strong organizational, communication, and problem-solving abilities.
- Advanced knowledge of culinary techniques, food safety regulations, and industry best practices.
