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EXECUTIVE CHEF in SOUTHFIELD, Michigan at NORTHERN HOTELS GROUP, LLC

NewSalary: $50000 - $55000Employment Type: Full-TimeExperience Level: NoneMinimum Education: None
NORTHERN HOTELS GROUP, LLC
SOUTHFIELD, Michigan, 48033, United States
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Job Description

Position Description: Position Summary

The Executive Chef is responsible for the overall leadership, direction, and success of all culinary operations at the hotel, including the restaurant, lounge, banquet and catering functions, room service, concierge lounge offerings, and associate dining programs.

This position oversees all aspects of food preparation, menu development, quality assurance, sanitation, labor management, purchasing, inventory control, and financial performance while ensuring compliance with Marriott brand standards.

The Executive Chef leads a high-performing culinary team that delivers exceptional guest experiences through the hotel's signature restaurant, Fire Iron Grill, and all banquet and catering events.

Essential Functions
Culinary Leadership
Direct all daily culinary operations for:
Fire Iron Grill
Lobby Bar
Banquet and Catering Events
In-Room Dining
Concierge Lounge
Associate Cafeteria
Develop innovative menus that align with Marriott brand standards and local market trends.
Ensure consistency in food quality, presentation, taste, and portion control.
Maintain a visible, hands-on presence during meal periods, high-volume events, and special functions.
Create seasonal promotions and banquet menus to drive revenue growth.
Banquet & Catering Operations
Collaborate with Sales, Events, and Operations teams to execute banquet functions successfully.
Participate in pre-convention meetings and weekly BEO reviews.
Oversee menu planning, staffing levels, production schedules, and event execution.
Ensure seamless delivery of weddings, corporate meetings, social events, and VIP functions.
Monitor banquet food cost, labor utilization, and guest satisfaction metrics.
Financial Management
Manage culinary budgets, forecasts, and monthly financial performance.
Achieve established goals for:
Food cost percentage
Labor cost percentage
Profit margins
Waste reduction
Monitor purchasing, receiving, inventory, and vendor relationships.
Conduct monthly inventories and implement cost-control initiatives.
Analyze menu performance and optimize pricing strategies.
Team Leadership & Development
Recruit, hire, train, coach, and develop all culinary associates.
Lead and mentor Sous Chefs, Cooks, Stewards, and culinary supervisors.
Create schedules that align with occupancy forecasts and banquet demand.
Conduct performance evaluations and implement corrective action when necessary.
Foster a culture of accountability, teamwork, and continuous improvement.
Food Safety & Compliance
Ensure compliance with:
Marriott brand standards
Local, state, and federal health regulations
HACCP guidelines
ServSafe requirements
OSHA standards
Maintain exceptional cleanliness and organization throughout all kitchen areas.
Conduct regular food safety audits and temperature checks.
Ensure proper labeling, dating, storage, and rotation of all products.
Guest Experience
Collaborate with the Food & Beverage leadership team to improve guest satisfaction scores.
Respond promptly to guest concerns and recovery opportunities.
Monitor online reviews and guest feedback related to food quality and service.
Develop unique dining experiences that enhance guest loyalty and drive repeat business.
Qualifications
Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
Minimum of 5–7 years of progressive culinary leadership experience in a full-service hotel environment.
Previous experience managing restaurant and banquet culinary operations.
Strong knowledge of Marriott brand standards preferred.
Experience with high-volume banquet production and catering events.
ServSafe Certification required.
Strong financial acumen with experience managing food and labor costs.
Excellent communication, leadership, and organizational skills.
Key Competencies
Culinary innovation
Banquet execution
Menu development
Cost control and budgeting
Labor management
Food safety compliance
Inventory management
Vendor relations
Team development
Guest service excellence
Problem solving
Time management
Physical Requirements
Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Ability to work evenings, weekends, holidays, and extended hours as business demands require.
Ability to work in hot, cold, and fast-paced kitchen environments.
Performance Metrics
Guest Satisfaction Scores (GSS/MVR)
Food cost percentage
Labor cost percentage
Banquet profitability
Health inspection scores
Marriott brand audit results
Associate engagement and retention
Fire Iron Grill revenue growth
Catering and banquet revenue growth
Food quality and consistency scores

The Executive Chef is accountable for the overall success of the culinary operation by delivering memorable dining experiences, developing talented teams, maintaining exceptional food quality, and driving financial performance across all food outlets and banquet operations.

Job Location

SOUTHFIELD, Michigan, 48033, United States

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