Executive Chef

About Us

Elevate your career in the heart of downtown Jacksonville Florida.

The Marriott Jacksonville Downtown is situated in the heart of the River City district.

We love to play as hard as we work, so taking in a live show, football game, or concert, before or after work, is just one of the perks we enjoy at our location.

Public transportation is convenient with several different options via skyline, bus, or electric scooter.

It is such an exciting time to join our team as we embark on a new journey to renovate our entire building, so we can be proud of our brand-new rooms and public spaces.

We pride ourselves on taking care of our team, so our team can take care of the guests.

Come join the JAXMD team and stay for the fun!

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 Prevention Program to minimize liabilities and related expenses.


* Comply with attendance rules and be available to work on a regular basis.


* Perform any other job...