Executive Chef

Crescent Hotels & Resorts is seeking an experienced and energetic Executive Chef for the dual-branded AC & Element Hotel Norterra.

This Marriott multi-branded hotel is the combination of two powerful and distinct brands from the Marriott portfolio. The AC/Element Norterra Hotel by Marriott combines a 4-story, 182-room AC Hotel with a 95-room Element Hotel in the same building. Featuring superb access to more than 2.6 million square feet of walkable amenities, AC/Element Norterra Hotel is located on the northern edge of Phoenix within the Noterra's 500-acre mixed-use campus.

Crescent was started with a deep belief in our people, encouraging them to apply their energy, passion, and unique abilities to make our hotels run remarkably. Our guests benefit from what each associate does as a part of this shared vision. We live the belief that we are successful because of our associates and that every role is important. As you grow, so does Crescent.

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need.

We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

• 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

• 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 mtgs, 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.

• 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.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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