Executive Chef | Hotel & Convention Center
On-siteMontgomery, Alabama, United States
Job Summary
Lead all culinary operations across the hotel and convention center, managing large-scale banquet and catering events alongside signature restaurant offerings. Develop and mentor a talented culinary team while setting standards for quality, consistency, and cost-of-goods optimization. Own P&L responsibility, including cost controls, inventory management, and procurement, ensuring alignment with hotel financials and general ledger processes. Maintain ServSafe Manager certification and adhere to Health Department regulations and FDA Food Code standards. This high-visibility leadership role blends culinary creativity with operational excellence at a premier Marriott International property featuring over 340 rooms and nearly 300k sq ft of event space.
Required Qualifications
- 3–5+ years of progressive Executive Chef or senior culinary leadership experience in high-volume, complex hotel or resort environments
- Proven success managing large-scale banquet and catering operations alongside a full-service restaurant
- Strong financial acumen, including P&L ownership, cost controls, inventory management, and procurement
- Deep understanding of hotel financials, general ledger processes, and cost-of-goods optimization
- ServSafe Manager certification (or ANSI-accredited equivalent)
- working knowledge of standard Health Department regulations and FDA Food Code standards
- A leader who develops people, builds trust, and sets a clear culinary vision
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