We are seeking an experienced chef to join our dynamic kitchen team at Marriott Marquis Chicago. This position is accountable for the overall success of the daily kitchen operations. You will exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The role focuses on continually improving guest and employee satisfaction while maintaining the operating budget.

Your responsibilities will include supervising all kitchen areas to ensure a consistent, high-quality product is produced, guiding and developing staff, and ensuring sanitation and food standards are met.

Candidate Profile:

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
• OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.

Core Work Activities:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Supervises and manages employees, managing all day-to-day operations.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Ensures compliance with all Food & Beverage policies, standards, and procedures.
• Provides exceptional customer service and improves service performance.
• Achieves and exceeds performance, budget, and team goals.
• Identifies and addresses the developmental needs of others.

The salary range for this position is $85,000 to $104,000 annually. Marriott offers a variety of benefits and incentives designed to support the health and well-being of its employees.

Marriott International is an equal opportunity employer, committed to a diverse workforce and sustaining an inclusive culture.

As a part of JW Marriott, you will enjoy a work experience unlike any other, focusing on holistic well-being and professional development.

• Bonus program.
• Comprehensive health care benefits.
• 401(k) plan with up to 5% company match.
• Employee stock purchase plan at 15% discount.
• Accrued paid time off (including sick leave where applicable).
• Life insurance and group disability insurance.
• Travel discounts.
• Adoption assistance and paid parental leave.
• Health savings account (except for positions based out of or performed in Hawaii).
• Flexible spending accounts and tuition assistance.
• Pre-tax commuter benefits.
• Other life and work wellness benefits.
• May include other incentives such as stock awards and deferred compensation plans.

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area.
• Strong interpersonal and communication skills.
• Experience in leading and managing kitchen operations.
• Knowledge of food handling and sanitation standards.
• Ability to train and develop staff.
• Understanding of financial and business decision-making.