Ready to lead from the front? We're looking for an Executive Chef who isn't afraid to be right there with the team when plates are going out. This isn't a corner office role. You'll be coaching your people, owning your numbers, and getting your hands dirty when the business needs it.

The kitchen spans catering, a full restaurant, a rooftop bar, a lobby bar and patio, and a 24-hour Marketplace. Catering is the biggest piece of what we do, but the restaurant gives you consistency and stability, and across both, you'll have real creative input. The team you're walking into is genuinely good. Respectful, upbeat, and collaborative. We've worked hard to build that, and we need a chef who'll protect it.

What makes this role worth your time:

• Creative input on menus, specials, and concepts across multiple outlets
• A real team, not just a group of people on the same schedule
• Variety every week: catering, restaurant, events, and more
• Room to develop your people from day one
• Leadership that's present and in your corner

If you love the craft, know how to lead people, and understand that food cost and labor cost are your problem as much as anyone else's, we want to meet you.

Job Title: Executive Chef

Department: Culinary / Food & Beverage

Reports To: General Manager

Status: Exempt / Salary

Job Summary

Lead the culinary operation across every outlet and function at the Westin Chattanooga. This hands-on role means managing budgets, controlling costs, scheduling staff, and developing your team while remaining present in the kitchen when it matters. You'll work closely with the Events team and General Manager to ensure every meal, whether it's a banquet for 500 or a Tuesday dinner service, is executed well and on budget.

Duties/Responsibilities

• Supervise all back-of-house operations across every outlet and banquet function
• Remain present with your team during service and lead by example
• Develop and price menus, specials, and condiment programs across all concepts
• Review all menus for brand compliance inside the Westin Wellness guidelines and or current brand guidelines.
• Maintain portion standards and quality control procedures across every outlet
• Ensure compliance with all health department rules and regulations
• Manage recipe books, prep sheets, and yield sheets to maintain production consistency
• Oversee all food ordering across multiple vendors on a structured weekly schedule
• Track food and labor costs and maintain spending within established budget guidelines
• Supervise preparation and setup of buffet lines and ensure they are properly maintained
• Participate in monthly inventory and maintain purchasing controls
• Prepare cost and revenue reports and identify variances proactively
• Coordinate with the Events team on BEOs and banquet execution
• Ensure all staff are in proper uniform and in compliance with brand standards
• Maintain confidentiality of all guest, financial, and employee information
• Report all guest issues immediately to the MOD
• Must be CPR certified or able to become certified
• ServSafe Culinary Manager certified or comparable certification required. Must be obtained within the first 14 days of employment if not currently certified
• Must comply with Marriott/Westin brand-specific training programs
• Must be able to work a flexible schedule including evenings, weekends, and holidays and serve as MOD when necessary
• Perform any other duties as requested by the General Manager or MOD

Supervisory Responsibilities

• Hire, train, develop, and hold accountable all kitchen and food staff
• Build and manage culinary schedules while maintaining labor costs within budget
• Lead daily operations with a firm, fair, and consistent approach
• Handle performance discussions and corrective action when needed

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.

This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

I have read and understand the job description as stated above and accept that any of the tasks may be modified or changed. I accept responsibility for knowing the modifications and/or changes in this job description. I can perform the essential functions of this job as listed above, with or without reasonable accommodation.

Schedule & Location

• 100% onsite
• Hours and schedule will vary. Regular schedule is expected to include weekends and holidays

Required Skills/Abilities

• Thorough knowledge of kitchen operations, food preparation, sanitation, and equipment
• Strong written, phone, and in-person communication skills
• Well organized, self-motivated, and able to take initiative
• Capable of managing multiple outlets and functions simultaneously
• Outgoing, honest, and able to work well with others
• Ability to lead, direct, and develop a team in a firm and fair manner

Education and Experience

• Culinary degree or equivalent experience
• At least 3 years in a prior kitchen leadership role
• Experience managing people and owning a budget
• Experience with food cost controls, ordering, and scheduling
• Experience with menu development and pricing
• Full-service hotel kitchen experience preferred

Physical Requirements

• Able to stand and walk for 8 or more hours and work in a restricted space
• Must be able to work in extremely warm temperatures
• Must be able to work in extremely cold temperatures with appropriate protective gear.
• Must have near and far vision
• Finger dexterity to type, write, and work on a computer
• Must speak clearly and hear at a basic level
• Able to bend, stretch arms overhead, and lift and carry up to 40 pounds