Executive Chef - The Ricardo Marriott

About the role

The Executive Chef is responsible for leading all culinary operations, ensuring exceptional food quality, consistency, and presentation across all outlets. This role oversees menu development, kitchen management, food cost control, sanitation standards, and team development. The Executive Chef plays a critical leadership role in delivering innovative culinary experiences that reflect Coury Hospitality’s standards of excellence, while driving operational efficiency and profitability.

Responsibilities

• Lead all kitchen operations across restaurants, banquets, in-room dining, and special events.
• Develop, implement, and maintain innovative, seasonally driven menus aligned with brand standards and guest expectations.
• Ensure consistent food quality, presentation, and portion control across all culinary outlets.
• Manage kitchen staffing, scheduling, training, and performance development of culinary team members.
• Oversee food purchasing, inventory management, and vendor relationships to ensure quality and cost efficiency.
• Monitor and control food and labor costs to meet budgeted targets.
• Maintain compliance with all health, safety, and sanitation regulations, including food handling standards.
• Conduct regular kitchen inspections to ensure cleanliness, organization, and operational efficiency.
• Collaborate with Food & Beverage leadership to support menu engineering, pricing strategies, and revenue goals.
• Lead banquet and event culinary execution, ensuring high-quality delivery for meetings, weddings, and special functions.
• Foster a positive, professional, and team-oriented kitchen culture focused on excellence and accountability.
• Train and mentor culinary staff to support growth, consistency, and succession planning.
• Work closely with procurement and vendors to source high-quality ingredients at optimal value.
• Address guest feedback and implement improvements to enhance culinary offerings and satisfaction.
• Participate in budgeting, forecasting, and financial planning for culinary operations.
• Ensure proper maintenance and care of kitchen equipment and facilities.

Knowledge, Skills & Abilities

• Culinary degree or equivalent professional culinary training preferred.
• 7+ years of progressive culinary experience, including leadership roles in high-volume or upscale operations.
• Strong knowledge of culinary techniques, kitchen management, and food cost control.
• Proven leadership ability with experience managing and developing culinary teams.
• Strong understanding of food safety, sanitation, and health regulations.
• Excellent organizational, communication, and time management skills.
• Ability to perform in a fast-paced, high-pressure environment.
• Creativity in menu development and culinary presentation.
• Proficiency in inventory management and cost control systems.

Physical Demands

• Requires standing and walking for extended periods in a kitchen environment.
• Frequent lifting, carrying, pushing, and pulling of items up to 50 pounds.
• Exposure to heat, cold, sharp tools, and kitchen equipment.
• Ability to work varied shifts, including early mornings, nights, weekends, and holidays.