Executive Chef - Orion's Roof, Marriott Virginia Beach Oceanfront

About the Role

Orion's Roof seeks a highly accomplished Executive Chef to lead the culinary operation of a fast-paced, high-profile Virginia Beach restaurant known for volume, visibility, modern presentation, Asian influence, premium seafood, and a meaningful sushi program. This is a hands-on leadership role for a chef who can combine creativity with disciplined execution, rigorous systems, strong financial command, and a relentless commitment to consistency.

Responsibilities

• Direct the day-to-day operations of all areas of the kitchen with a focus on consistency, presentation, flavor, speed, and guest experience.
• Lead development of innovative, Asian-influenced menus that are modern, profitable, and compelling to the local and visitor market.
• Manage Human Resources in the kitchen to attract, retain, and motivate associates while providing a safe environment.
• Plan and manage the procurement, production, preparation, and presentation of all food in a safe, sanitary, cost-effective manner.
• Monitor and control the maintenance/sanitation of the kitchen, equipment, and related areas to ensure compliance with federal, state, corporate, and franchise standards.
• Develop, implement, and manage the department's budget, analyzing and controlling labor and food costs to meet management objectives.
• Develop and implement menus and back-up systems to improve revenues and profit margins while maintaining quality.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

• Two+ years of post-high school education, with culinary education preferred.
• Five+ years of experience as an Executive Chef in a high-volume, market-leading restaurant environment.
• Strong menu development and engineering experience with Asian-influenced cuisine, seafood-driven concepts, or globally inspired modern restaurants.
• Understanding of sushi operations, as it represents approximately 20% of total revenue.
• Advanced knowledge of food profession principles, including management of people, complex problems, and food and beverage operations.
• Knowledge of hotel operations, including marketing, safety, personnel, budgeting, and hospitality law.
• Leadership skills to motivate and develop staff, ensuring goal accomplishment.
• Ability to work effectively under time constraints and communicate effectively with diverse audiences.

Pay

Salary Range: $130,000.00 - $135,000.00 Annually

Benefits

• Competitive Medical, Dental, and Vision insurance programs.
• Vacation, Sick, and Holiday time off.
• Pet insurance through the ASPCA.
• Supplemental, Spousal, and Child Life insurance.
• Short and Long-Term Disability plans.
• 401(k) Savings Plan with matching funds.
• Discounts through 'YouDecide' and Hotel Room Discount programs.

HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.