Executive Chef

Executive Chef Job Description

Position Overview

The Executive Chef plays a pivotal role in overseeing and assisting with the preparation of high-quality food across various hotel outlets, including the restaurant, room service, employee cafeteria, and banquet events. Upholding the highest culinary standards, the Executive Chef ensures that every dish is both appealing and appetizing. Additionally, they are responsible for maintaining cleanliness, sanitation, and safety in kitchen and storage areas, optimizing cost efficiency, and minimizing waste.

This position involves meal planning and collaboration with the Food & Beverage Manager on pricing, banquet arrangements, and other key operational aspects. As an exempt role, the Executive Chef is expected to dedicate the necessary time each day to fulfill all responsibilities effectively.

Leadership & Management Requirements

Exempt managers must oversee a team of at least three full-time employees (or equivalent) and spend more than 50% of their time on administrative, executive, or professional duties. The role also requires making independent decisions and exercising discretion in daily operations.

Qualifications & Experience

• A minimum of five years of progressive culinary experience in a hotel or related setting.

• A two-year college degree with three or more years of relevant experience OR a four-year college degree with one to two years of relevant experience OR a Culinary Degree with one to two years of progressive experience.

• Proficiency in Windows operating systems, company-approved spreadsheets, and word processing tools.

• Prior supervisory experience is required.

• Strong decision-making skills and the ability to quickly evaluate alternative courses of action.

• Ability to thrive under pressure while maintaining composure and professionalism.

• Strong problem-solving abilities, with the capacity to anticipate, identify, and resolve workplace challenges.

• Excellent communication skills, both in listening and conveying information effectively.

• Ability to analyze complex data and adjust operations accordingly.

• A strong understanding of financial data, cost control, and basic arithmetic functions.

Key Responsibilities

Guest & Employee Engagement

• Foster a welcoming and service-oriented environment for both guests and employees.

• Maintain professional appearance and adhere to uniform standards.

• Comply with all company policies and safety regulations.

• Obtain and maintain necessary certifications (e.g., Food Handlers, Alcohol Awareness, CPR, First Aid).

Operational Excellence

• Manage food costs within budget guidelines.

• Maintain and organize standardized recipe files.

• Attend weekly Food & Beverage meetings and lead monthly kitchen staff meetings.

• Supervise and motivate kitchen personnel, providing coaching, training, and performance evaluations.

• Ensure proper staffing, scheduling, and payroll management in line with business demands.

• Maintain compliance with corporate policies, training procedures, and sanitation standards.

• Oversee food preparation and ensure quality, taste, and presentation consistency.

• Lead peak meal periods with a hands-on approach to expedite service.

• Regularly update menus, execute tastings, and analyze performance to optimize offerings.

Financial & Administrative Responsibilities

• Develop and manage kitchen budgets in alignment with company standards.

• Monitor inventory levels and maintain accurate records for purchases and usage.

• Ensure competitive bidding and adherence to purchasing guidelines.

• Implement systems to reduce waste and enhance efficiency.

• Review food sales reports, menu performance, and cost control data.

Safety, Compliance, & Training

• Uphold cleanliness and hygiene standards, implementing a “Clean As You Go” system.

• Oversee food storage and handling procedures.

• Conduct hiring, onboarding, and training for all kitchen personnel.

• Enforce compliance with company policies and local health regulations.

• Maintain key control systems and access-sensitive areas responsibly.

About The Marquette Hotel

Located in the heart of downtown Minneapolis, the Marquette Hotel, Curio Collection by Hilton, is a hidden gem that seamlessly blends sophistication and innovation. Rooted in tradition, elegance, and warm hospitality, the Marquette Hotel is where business travelers and locals alike create lasting memories. With spacious and classically styled guest rooms, it offers a refined, yet comfortable, urban retreat.

About Evolution Hospitality

As the lifestyle division of Aimbridge Hospitality, Evolution Hospitality is dedicated to curating exceptional lifestyle experiences while driving performance across a portfolio of independent, luxury, boutique, and soft-brand hotels, as well as restaurants, bars, and lounges throughout North America.

Our success is built on a unique blend of culture and results, where honesty, humility, and intellectual curiosity define our team. At Evolution Hospitality, we embrace both personal and professional growth, ensuring that each team member thrives in a dynamic and supportive environment.

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