Executive Chef

Crescent Hotels and Resorts is seeking an experienced Hotel Executive Chef to manage the dual-branded AC Hotel by Marriott Symphony Park and Element by Westin Symphony Park in Las Vegas.

Managed by Crescent Hotels and Resorts and part of the Marriott family, our associates are offered industry-leading competitive wages, a full range of benefits as well as access to associate rate discounts at Marriott properties across the globe.

Crescent was started with a deep belief in our people, encouraging them to apply their energy, passion, and unique abilities to make our hotels run remarkably. Our guests benefit from what each associate does as a part of this shared vision. We live the belief that we are successful because of our associates and that every role is important. As you grow, so does Crescent.

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need.  We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. 

We are committed to providing you with:

• Excellent compensation package
• Operational incentive plan eligibility
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America

What will I be doing each day:

• Total F&B Operation Oversight.  Responsible for front-of-house operations, including servers, bartenders, hosts, and banquet staff.
• Leverage space (seasonal menus, guest experience, high-volume service).
• Guest Experience & Brand Standards.  Oversee service training, Marriott GSS (Guest Satisfaction Scores), and upholding brand touchpoints across F&B.  Own the entire guest dining journey, not just food quality.
• Team Development across departments.  Lead both back-of-house and front-of-house teams.
• Strategic Leadership & Revenue Focus.  Work closely with the GM and Director of Sales to drive outlet profitability, banquet sales, and restaurant/bar marketing.
• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Communicate both verbally and in writing to provide clear directions to team members.
• Take physical inventory of specified food items for daily inventory.
• Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all team members prepare menu items following recipes and yield guides, according to department standards.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Assist Sales and Catering team with developing special menus for functions; meet with clients as requested.
• Review sales and food costs daily; resolve any discrepancies with the finance department.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.
• Attend Executive Committee mtgs, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
• Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings.
• Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications.

What is required:

• Five years Hotel Executive Chef experience required. 
• Food & Beverage Experience in full-service hotels (ideally Marriott branded) with multiple outlets and event space.
• Must have experience managing outlet managers and collaborating with events and sales teams.
• Systems Savvy.  Experience with Marriott systems including Point of Sale systems-ideally Toast experience.
• Experience with cocktail development, wine list curation, and beverage cost control.
• Experience hiring, training, scheduling, and coaching across departments.
• Experience creating annual F&B business plans and monthly action plans to hit goals.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.