Cedar Park Marriott Executive Chef

Brand Summary

Join the Opening Team | Cedar Park Marriott Hotel and Conference Center | Opening April 2027

An extraordinary hospitality destination is taking shape in Cedar Park, Texas—and you can help bring it to life from day one.

The Cedar Park Marriott Hotel and Conference Center will feature 297 thoughtfully designed guest rooms and suites, more than 30,000 square feet of flexible meeting and event space, exclusive M Club access, and distinctive dining concepts, including Mare, Un Deux Trois, Riviera Social, a lobby lounge, and in-room dining. A resort-inspired pool deck and elevated amenities will create memorable experiences for business travelers, leisure guests, groups, and social events.

Prime Hospitality Group was established in 2017 with five Ruth’s Chris Steak House restaurants and has grown into the brand’s largest franchise group, operating 13 locations and multiple food-and-beverage concepts, as well as an AC Marriott Hotel in Missouri and 4 other hotels under construction. PHG is now expanding its portfolio with a premier hotel and conference destination serving Cedar Park and the greater Austin market.

Demand for Excellence ~ Passion for Hospitality ~ Desire to Win ~ Unwavering Commitment ~ Hunger to Grow

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

As a member of the opening leadership team, the Executive Chef will help build the culinary function from pre-opening planning through a successful launch and stable hotel operations.

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and time frames for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify engineering immediately of any maintenance and repair needs.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
• Promote…