Executive Chef

QUEENSIDE HOSPITALITY LLC

Matteson, IL 60443 $60,000

• $80,000 a year
• Full-time $60,000
• $80,000 a year

•

Full-time Benefits:

401(k) Competitive salary Employee discounts Paid time off

Property:

Delta Hotels Matteson Chicago & Fairfield Inn & Suites Matteson Chicago Managed By:

Garnet Hotels Department:

Food & Beverage Reports To:

Complex Director of Hotel Operations Salary Range:

based on experience Position Summary Garnet Hotels is seeking an experienced, innovative, and hands-on Executive Chef to lead culinary operations at our dual-brand Marriott property in Matteson, Illinois. The Executive Chef will oversee multiple Food & Beverage concepts, including the Applebee's kitchen, Delta Hotels café, in-room dining, banquet and catering operations, and the Fairfield Inn & Suites breakfast program. The ideal candidate is a strong culinary leader with banquet expertise, menu-development experience, financial knowledge, and the ability to manage multiple kitchen operations in a fast-paced environment. Key Responsibilities Direct culinary operations for Applebee's, the Delta Hotels café, in-room dining, banquets, catering, and Fairfield Inn & Suites breakfast. Recruit, train, coach, schedule, and develop culinary associates. Maintain high standards for food quality, presentation, consistency, and portion control. Develop profitable menus, banquet offerings, specials, and catering packages where permitted by brand standards. Ensure compliance with Applebee's recipes and operational requirements. Oversee culinary execution for meetings, weddings, corporate events, and social functions. Create standardized recipes, preparation methods, and production procedures. Manage purchasing, receiving, inventory, and vendor relationships. Control food costs, labor expenses, waste, and kitchen operating costs. Develop staffing and production plans based on business demand. Maintain food-safety, sanitation, HACCP, and ServSafe standards. Ensure compliance with applicable health and safety regulations. Partner with Food & Beverage and hotel leadership to improve guest satisfaction, revenue, and operational efficiency. Coordinate kitchen-equipment maintenance with the Engineering Department. Promote a positive, respectful, and accountable workplace culture. Qualifications Minimum five years of experience as an Executive Chef, Executive Sous Chef, or comparable culinary leader. Experience in a full-service hotel, upscale restaurant, resort, or similar hospitality environment. Proven banquet and catering experience. Strong menu-development and culinary-production skills. Experience with food costing, purchasing, inventory, budgeting, and labor control. Thorough knowledge of food safety, sanitation, and HACCP procedures. ServSafe Manager certification or ability to obtain it immediately upon hire. Strong leadership, coaching, communication, and organizational skills. Ability to manage multiple kitchen operations simultaneously. Availability to work mornings, evenings, weekends, holidays, and special events. Preferred Experience Marriott-branded hotel experience Applebee's or franchised-restaurant experience New hotel or restaurant opening experience Multi-outlet culinary leadership experience Culinary degree or equivalent professional training Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot kitchen environments. Frequent bending, reaching, pushing, pulling, and lifting. Benefits Annual salary based on experience Paid Time Off Marriott hotel associate travel discounts, subject to eligibility Professional-development and advancement opportunities Supportive and collaborative leadership environment Equal Employment Opportunity Garnet Hotels is an Equal Opportunity Employer. Employment decisions are based on qualifications, merit, and business needs without regard to any status protected by applicable law.