The Executive Chef is responsible for leading all culinary operations for Fire Iron Grill, banquet events, room service, and the Concierge Lounge. This role oversees menu development, food quality, staffing, inventory, food safety, and kitchen operations while delivering exceptional guest experiences and maintaining Marriott brand standards.

Essential Duties

Lead all daily kitchen operations for the restaurant, banquets, room service, and lounge.

Develop seasonal menus and specials while maintaining quality and consistency.

Recruit, train, schedule, and supervise culinary team members.

Ensure all food is prepared and presented to Marriott standards.

Maintain food and labor costs within budget.

Order food and supplies while controlling inventory and minimizing waste.

Ensure compliance with health department regulations and food safety standards.

Maintain a clean, organized, and safe kitchen environment.

Collaborate with Sales and Events to execute successful banquet functions.

Resolve guest concerns professionally and support overall guest satisfaction.

Qualifications

Previous Executive Chef or Sous Chef experience in a full-service hotel or restaurant preferred.

Strong leadership, communication, and organizational skills.

Knowledge of food costing, inventory control, and labor management.

Experience with banquet and restaurant operations.

ServSafe Manager Certification (or ability to obtain).

Ability to work evenings, weekends, and holidays.

Compensation & Benefits

Competitive salary

Medical, Dental, Vision, and 401(k)

Paid Time Off

Marriott Hotel Discounts Worldwide

Bonus eligibility (if applicable)

Career Growth Opportunities

The Executive Chef is expected to lead by example, inspire the culinary team, and consistently deliver outstanding food quality and memorable dining experiences that reflect the standards of the Detroit Marriott Southfield and Fire Iron Grill.