Executive Chef

About the role

Crescent Hotels & Resorts is seeking an experienced and energetic Executive Chef for the dual-branded AC & Element Hotel Norterra. This Marriott multi-branded hotel combines a 4-story, 182-room AC Hotel with a 95-room Element Hotel in the same building, featuring access to more than 2.6 million square feet of walkable amenities on the northern edge of Phoenix within the Norterra's 500-acre mixed-use campus.

Essential Job Functions

• Total F&B Operation Oversight
• Responsible for front-of-house operations, including servers, bartenders, hosts, and banquet staff
• Menu cost pricing & creations
• Leverage space (seasonal menus, guest experience, high-volume service)
• 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
• 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
• Ensure team members are compliant with safe handling of food and have current safe food handling certifications
• 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 meetings, 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

Required Skills/Abilities

• Three (3) years' experience as an Executive Chef or an Executive Sous Chef in a hotel or high-end restaurant with revenues of $2 million or more
• Food & Beverage Experience in full-service hotels (ideally Marriott branded) with multiple outlets and event space
• Experience with Marriott systems including Point of Sale systems—ideally Toast experience
• Experience with menu creation and pricing is highly desired
• Labor & food cost knowledge and experience is highly desired
• Experience creating annual F&B business plans and monthly action plans to hit goals is highly desired

Benefits

• 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