Executive Chef

About Us

At JW Marriott Anaheim Resort, luxury hospitality meets purpose and possibility.

Located steps from Disneyland® Resort, the Anaheim Convention Center, and the vibrant Anaheim Garden Walk, our modern, design-forward hotel offers associates the opportunity to create meaningful guest experiences at one of Southern California's premier destinations.

With signature dining, a rooftop bar, resort-style amenities, and thoughtfully designed spaces focused on wellness and connection, we pride ourselves on delivering service that is both elevated and genuine.

Our resort is conveniently accessible, with multiple public transit options nearby, making commuting easier for team members across Orange County.

We also support our associates with free parking and complimentary hot buffet meals during breaks, because we believe taking care of our team is essential to taking great care of our guests.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.


* Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.

Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.


* Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.


* Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


* Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.


* Execute and promote the Accident Prevent...