Executive Chef

Come Join the Waterford Hotel Group Team!!

At Waterford Hotel Group we pride ourselves on cultivating a workplace that feels like home and brings out the best in you, each and every day. We will celebrate your successes, appreciate your strengths, and offer an environment where each of us can truly be ourselves. We provide competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement.
Come for a JOB, stay for a CAREER.

The Executive Chef is the culinary leader responsible for the overall direction, operation, and performance of the hotel's culinary department. This position provides hands‑on leadership across all culinary operations, including restaurant and bar service, banquets and catering, room service, concierge/lounge offerings, employee dining, stewarding, and other hotel food service operations.

The Executive Chef is responsible for delivering exceptional food quality and presentation while maintaining strong operational controls, sanitation standards, labor productivity, food cost management, associate engagement, and guest satisfaction.

As a key member of the hotel's leadership team, the Executive Chef works closely with Food & Beverage, Banquets, Events, Sales, Purchasing, Engineering, Human Resources, and other departments to successfully execute daily operations, large-scale events, VIP functions, and high‑volume convention business.

Culinary Leadership & Operations

• Provide overall culinary leadership and oversight for the hotel’s restaurants for breakfast, lunch & dinner's service, room service, concierge lounge, and employee dining.

• Oversee daily preparation, production, execution, and presentation of food for restaurants, banquets, catering, room service, lounges, employee dining, and other hotel outlets.
• Maintain a consistent and visible presence in restaurant and outlet kitchens, particularly during peak breakfast, lunch, dinner, weekend, and high‑occupancy periods.
• Develop and refresh outlet menus based on seasonality, guest preferences, culinary trends, operational capabilities, competitive positioning, and financial performance.
• Ensure menus are properly executed and culinary associates are trained on recipes, preparation methods, plating specifications, portion standards, and allergen procedures.
• Establish clear communication procedures for menu changes, specials, product substitutions, dietary concerns, and 86’d items so front‑of‑house teams receive timely and accurate information.
• Inspect culinary areas regularly to ensure organization, cleanliness, proper food handling, equipment care, and operational readiness.
• Establish and maintain effective opening, closing, production, prep, and cleaning procedures.
• Ensure appropriate coverage is provided during all operating periods.
• Respond quickly and professionally to operational challenges, guest concerns, service recovery situations, and last‑minute business needs.

Banquets and Catering Operations

• Work in close partnership with the Banquet Chef, who is responsible for the day‑to‑day leadership and execution of banquet culinary operations.
• Provide overall culinary direction, support, and oversight to ensure banquet and catering operations consistently meet hotel and Marriott standards for food quality, presentation, timing, sanitation, and guest satisfaction.
• Collaborate with the Banquet Chef on the planning and execution of high‑volume conventions, corporate meetings, weddings, social events, galas, receptions, buffets, plated dinners, and other catered functions.
• Maintain regular communication with the Banquet Chef regarding upcoming business levels, staffing, production needs, menu requirements,…