Executive Chef/ Executive Sous Chef
No salary listed
Senior, Expert
Associate's
Mueang Krabi District, Thailand
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- A high school diploma or GED and six years of experience in the culinary, food and beverage, or related professional area; alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and four years of experience in the culinary, food and beverage, or related professional area.
Responsibilities
- Account for the overall success of daily kitchen operations, personally perform culinary tasks, lead staff, and manage all food-related functions.
- Continually improve guest and employee satisfaction while maximizing financial performance across areas of responsibility.
- Supervise kitchen areas to ensure a consistent, high-quality product, guide and develop staff including direct reports, and ensure sanitation and food standards are achieved.
- Oversee food preparation areas including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas such as the dish room and purchasing.
- Lead the kitchen management team and provide direction for day-to-day operations.
- Understand employee positions well enough to perform their duties in their absence or determine appropriate replacements to fill gaps.
- Provide guidance and direction to subordinates, set performance standards, and monitor performance.
- Lead, influence, and encourage others; advocate sound financial and business decisions; demonstrate honesty and integrity; and lead by example.
- Build mutual trust, respect, and cooperation among team members and model appropriate behaviors.
- Administer property policies fairly and consistently.
- Review staffing levels to meet guest service, operational, and financial objectives.
- Establish and maintain collaborative relationships with employees and encourage collaboration within the team.
- Solicit employee feedback, use an open-door policy, and review employee satisfaction results to address employee problems or concerns.
- Supervise and coordinate cooks and other workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
- Develop and implement guidelines and control procedures for purchasing and receiving areas.
- Establish performance, budget, and team goals.
- Communicate safety procedures and codes, ensure employee understanding, and monitor safety processes and procedures.
- Manage controllable department expenses, including food costs, supplies, uniforms, and equipment.
- Participate in budgeting for areas of responsibility and implement brand safety standards.
- Provide direction for menu development.
- Monitor raw and cooked food quality to ensure standards are met.
- Determine food presentation and create decorative food displays.
- Ensure compliance with food handling and sanitation standards, including proper handling and temperatures for food products.
- Ensure employees maintain required food handling and sanitation certifications.
- Maintain purchasing, receiving, and food storage standards.
- Prepare and cook foods of all types for regular service and special guests or functions.
- Provide and support service behaviors that promote customer satisfaction and retention.
- Improve service by communicating guest needs and providing guidance, feedback, and individual coaching when needed.
- Manage daily operations to meet quality standards and customer expectations.
- Demonstrate leadership in guest hospitality, provide excellent customer service, and create a positive atmosphere for guest relations.
- Interact with guests to obtain feedback on product quality and service levels, and respond to and handle guest problems and complaints.
- Empower employees to provide excellent customer service, establish clear expectations and parameters, and provide ongoing training on guest expectations.
- Review comment cards, guest satisfaction results, and other data to identify areas for improvement.
- Identify others' development needs and coach, mentor, or otherwise help them improve their knowledge or skills.
- Ensure employees are treated fairly and equitably.
- Train kitchen associates in good cooking fundamentals and excellent plate presentations.
- Administer the performance appraisal process for direct-report managers.
- Coordinate with the Banquet Chef and Catering department on training related to food knowledge and menu composition.
- Observe employee service behaviors and provide feedback to individuals or managers.
- Manage progressive discipline procedures for areas of responsibility and ensure disciplinary procedures and documentation follow standard and local operating procedures and support the Peer Review Process.
- Provide information to executive teams, managers, supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
- Analyze information and evaluate results to choose the best solution and solve problems.
About the company
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, Maryland
Founded
1927
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Simplify's Take
What believers are saying
- Graduates get management training: Marriott's paid Voyage program lasts 12-18 months and includes departmental rotations at managed hotels.
- Long service earns travel rewards: eligible associates at Marriott-managed locations receive complimentary rooms after 25 years.
- Marriott earns beyond hotel stays: Chase and American Express co-branded cards generate fees linked to customer spending.
What critics are saying
- Security teams face mandated scrutiny: Marriott's FTC order requires independent assessments every two years for 20 years.
- Headquarters work requires office attendance: Marriott's HQ listing specifies regular in-person presence, including nearby candidates in remote roles.
- Franchise roles have separate employment terms: Marriott's HR conditions assign employment decisions solely to franchisees or their management companies.
What makes Marriott International unique
- MGM broadens casino resort access: Bonvoy members earn and redeem points at participating MGM Collection destinations.
- Autograph marks independent hotels individually: each joining property receives a unique number designed to reflect its personality.
- Business travel extends beyond rooms: Business Access by Marriott Bonvoy combines hotel, flight, rail and car booking.
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Benefits
- Paid Holidays
- Meal Benefits
- Mental Health Support
- Professional Development Budget