Additional Information: This hotel is owned and operated by an independent franchisee, Peregrine Hospitality Group. 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.
Peregrine Hospitality is seeking a dynamic culinary professional to become the Executive Chef of our 201-room, urban upscale, one-of-a-kind luxury lifestyle hotel that celebrates a creative class of consumers seeking artistically curated travel and hospitality experiences. The ideal candidate will possess an entrepreneurial spirit that can operate in a branded environment and deliver exceptional guest service and financial results.
As the Executive Chef, you will be responsible for overseeing all culinary operations at our restaurant and banquets, ensuring the highest level of food quality, presentation, and service. The successful candidate will be responsible for the kitchens, creating and implementing menus for all outlets, managing food and labor costs, training all kitchen staff and working with the restaurant manager to promote a positive work environment with all F&B staff.
Responsibilities:
Create menus that align with the culinary vision, target market, and budgetary requirements.
Create special menus for holidays & seasonal specials.
Create banquet menus that range from groups of 25 up to 300
Execute plated & buffet banquets for groups of 25 up to 300
Maintain the highest level of food quality and presentation, including consistency in taste, texture and appearance of dishes.
Oversee culinary budget, financials and hotel wide KPIs to exceed expectations of business strategies and goals.
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant and banquet preventative maintenance programs.
Uphold all food and kitchen-related policies and procedures, including those pertaining to SOPs, food safety and sanitation as outlined by OSHA & the health department.
