Executive Chef & Director of Food & Beverage; Chef &B

Maintain complete knowledge of and ensure compliance with all Crescent Hotels & Resorts policies, Marriott brand standards, and hotel operating procedures.

Recruit, interview, hire, train, coach, and evaluate kitchen associates; foster open communication; resolve performance issues; and recommend discipline or termination in accordance with Crescent policies.

Establish daily culinary priorities and assign production and preparation tasks to meet operational and guest service demands.

Review daily menu specials and collaborate with Sous Chefs to ensure alignment with brand positioning and quality standards.

Review banquet event orders and coordinate execution to ensure accuracy and consistency with client expectations.

Communicate clearly and professionally with associates and hotel leadership, both verbally and in writing.

Conduct daily physical inventories of designated food items and ensure accurate reporting.

Requisition daily supplies; ensure products are received, inspected, stored, and rotated properly; communicate purchasing needs and quality concerns with Purchasing and Storeroom personnel.

Review equipment needs, banquet plating support, cleaning schedules, and health, safety, and sanitation initiatives.

Ensure kitchen associates report to work as scheduled; document attendance issues in accordance with Crescent policies.

Ensure all kitchen workstations are properly stocked with tools, equipment, and supplies to meet business volume and service expectations.

Maintain current recipe cards, production schedules, plating guides, and photographs; ensure standards are posted and consistently followed.

Ensure all food is prepared according to standardized recipes, yield guides, Marriott brand expectations, and Crescent quality standards.

Monitor associate performance and operational execution; correct deficiencies promptly and constructively.

Observe guest feedback and collaborate with Food & Beverage service leadership to ensure guest satisfaction.

Conduct frequent walkthroughs of all kitchen areas to ensure cleanliness, organization, food safety, and attention to detail.

Develop, test, and document new menu items that align with hotel concept, local market trends, and Marriott positioning.

Support the Catering and Events team with customized menu development and attend client meetings as requested.

Review daily sales, food cost, and labor reports; investigate and resolve discrepancies in partnership with the Controller and hotel leadership.

Ensure efficient utilization of food products to minimize waste and control costs.

Lead onboarding and training for new kitchen associates; maintain ongoing training and development programs for existing staff.

Evaluate kitchen staffing structure and workflows; recommend adjustments to support operational efficiency and brand standards.

Prepare weekly schedules that align with labor guidelines and business forecasts; adjust staffing based on occupancy and event demand; prepare payroll reports accurately and timely.

Maintain reliable attendance and flexibility to meet the needs of a hospitality operation, including evenings, weekends, and holidays.

Perform other job-related duties as assigned by hotel leadership.