Marriott International

Manages and franchises hotels around the world

Executive Chef

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timePark Ridge, NJ, USAIn-person

About the Job

Requirements

Must have prior experience as an Executive Chef and knowledge of most international and domestic dishes.
Must have a combination of education, training, and experience that provides the knowledge, skills, and abilities required for the role.
Must have a minimum of three years of culinary schooling.
Must be able to obtain any government-required licenses or certificates.
Must be flexible to work days, nights, weekends, and holidays as business demands require.
Must be able to work indoors 75% or more of the time and frequently stand and walk.
Must have finger and hand dexterity to operate food machinery and utensils.
Must be able to grasp, lift, carry, or otherwise move goods weighing up to 400 pounds.

Responsibilities

Champion the culinary vision by designing innovative seasonal menus that blend creativity, regional flavors, and guest feedback into dining experiences.
Lead hands-on from the line and inspire, train, and mentor a high-performing culinary team while upholding quality, safety, and productivity standards.
Connect with guests during service by touching tables, elevating service, and ensuring every dish reflects culinary standards.
Oversee production flow and staff performance, and provide real-time coaching to maintain consistency and elevate presentation.
Create specialty menus for VIP events, banquets, tastings, and other culinary activations.
Ensure food safety, manage inventory, and collaborate with Food & Beverage leadership to support strategic goals and budget alignment.
Be front-of-house-facing while managing and directing kitchen performance and food quality.

Desired Qualifications

CPR and First Aid training is preferred.

Additional Information: This hotel is owned and operated by an independent franchisee,Spire Hospitality The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Essential Job Functions:

• Champion the culinary vision by designing innovative, seasonal menus – blending creativity, regional flavors, and guest feedback into unforgettable dining experiences.

• Lead from the line with a hands-on approach: inspire, train, and mentor a high-performing culinary team while upholding impeccable quality, safety, and productivity standards.

• Be the face of the kitchen by “touching tables” during service – building genuine connections with guests, elevating service, and ensuring every dish reflects your culinary passion.

• Drive excellence in execution through active oversight of production flow, staff performance and real-time coaching to maintain consistency and elevate presentation.

• Curate special moments by crafting specialty menus for VIP events, banquets, tastings, and unique culinary activations that showcase creativity and elevate the hotel’s brand.

• Protect the heart of the house by ensuring top-tier food safety, managing inventory with precision, and collaborating with Food & Beverage leadership to support strategic goals and budget alignment.

• Must be front of house facing while also managing and directing the success of the kitchen and food quality

Physical Demands:

• This position is an indoor role (75%+) with frequent standing and walking.

• Finger and hand dexterity to operate food machinery and utensils.

• Ability to grasp, lift and/or carry, or otherwise move goods weighing up a maximum of 400 lbs.

Qualifications:

• Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.

• Combination of education, training and experience that provides the required knowledge, skills and abilities for the role.

• Minimum of three (3) years of culinary schooling.

• Ability to obtain any government required licenses or certificates.

• CPR / First Aid training preferred.

• Flexibility to workdays, nights, weekends and holidays as necessary for business demand.

Benefits:

We offer a comprehensive full-time benefits package consisting of: medical, dental, vision, pet discount program, identity theft protection, Earned Wage Access to get paid before payday, pre-paid legal support, flexible spending accounts, 401K, life, critical accident, critical illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more!

Salary of $100,000 - $110,000 annually plus potential bonus

This company is an equal opportunity employer.

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Pay Range (US/Canada/EMEA): $100,000 - $110,000 annually

About the Company

Marriott International

Manages and franchises hotels around the world

Marriott International manages and franchises hotels and resorts for leisure and business travelers, with brands spanning luxury stays, select-service hotels and extended visits. Its portfolio includes The Ritz-Carlton, Sheraton and Courtyard, giving hotel owners different formats for serving guests. Most properties belong to third-party owners: Marriott earns management fees tied to hotel revenue and profit, or franchise royalties for use of its brands and systems, while owning or leasing a small share itself. The company also licenses its names for branded residences and vacation ownership properties. With operating roots dating to 1927, Marriott is headquartered in Bethesda, Maryland.

Company size: 10,001+
Company stage: IPO
Headquarters: Bethesda, MD
Founded: 1927

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