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FL
Franchise Location
Executive Chef
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Based on Texas data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$80,347 / year median in Texas
+1% projected growth
Job Description
Additional Information:
This hotel is owned and operated by an independent franchisee, Atrium Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning- 40% of our management hires are internal promotions! Invest in Your Future
- 401(k) plan with company match. Comprehensive Health Coverage
- Medical, dental, and vision insurance options. Paid Time Off & Vacation
- Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life
- Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact
- Make a difference through Atrium's community service and volunteer programs.
Job Description What You Will Do:
Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. Deliver memorable guest experiences by continuously improving food quality, presentation, and service. Optimize labor costs and productivity through effective scheduling and cross-training. Oversee kitchen operations for a la carte and catering—ensuring consistent quality and execution. Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept.What We Are Looking For:
4+ years of culinary leadership in a hotel setting- You're a seasoned pro who's no stranger to the pace and precision hospitality requires. Proven leadership and technical culinary skills
- You can motivate a team and jump on the line when needed. Strong cost control and analytical know-how
- Your ability to balance quality with efficiency helps drive profitability. Executive Chef certification or culinary degree preferred
- You bring the credentials and the confidence to lead. Tech-savvy with Microsoft Office and cloud-based apps
- You're organized, efficient, and not afraid of a spreadsheet. Flexible and committed
- Early mornings or weekend banquets?