Executive Chef

Position Overview

The Executive Chef is responsible for the overall success and smooth running of daily kitchen operations, demonstrating culinary expertise by actively performing kitchen duties while leading the team and overseeing all food service functions. This leadership position focuses on enhancing guest and staff satisfaction and optimizing financial results across all responsibilities. The chef supervises all culinary areas to maintain consistent, high-quality food production, while also focusing on staff development and sanitation and food safety compliance. The role covers oversight of all food preparation zones including banquets, room service, restaurants, bars/lounges, and employee dining facilities, alongside support areas like dish rooms and purchasing.

Key Responsibilities

• Lead the kitchen management team and direct daily operational activities.
• Be sufficiently familiar with employee roles to fill in or find replacements if necessary.
• Provide clear guidance and monitor performance standards among kitchen staff.
• Utilize strong interpersonal skills to lead, motivate, and influence the team; set a leadership example and uphold integrity and sound business decisions.
• Promote trust, respect, cooperation, and fairness within the workplace.
• Review workforce planning to ensure operational and guest service requirements along with financial goals are met.
• Maintain open communication channels and solicit employee feedback to improve work satisfaction and address concerns.
• Supervise food preparation staff and demonstrate new cooking methods and equipment.
• Develop and enforce purchasing, receiving, safety, and cost control procedures, including budget participation.
• Ensure compliance with brand safety standards and provide direction on menu development and food presentation.
• Oversee food quality from raw ingredients to final dishes, maintaining hygiene and certification standards.
• Engage in food preparation regularly, including special events and guest functions.
• Enhance customer service by setting high service standards, coaching staff, and responding proactively to guest feedback and complaints.
• Manage employee training, performance evaluations, discipline, and development to ensure fairness and compliance with procedures.
• Collaborate with other departments such as Banquets and Catering on culinary training.
• Provide executive and managerial teams with relevant information, analyze data, and solve problems effectively.

Candidate Profile

• Education: Either a high school diploma or GED with six years of experience in culinary, food and beverage, or related fields; or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with four years of relevant experience.

Additional Information

This position is based at Liberation Road Airport City, Accra, Ghana, requiring onsite presence. Marriott International values diversity and inclusion, welcoming applicants of all backgrounds including those with disabilities and veterans. The company fosters a unique hospitality experience emphasizing associate well-being and guest satisfaction. JW Marriott, part of Marriott's luxury portfolio, offers exceptional career growth, a supportive work culture, and training opportunities aimed at personal and professional development within a global community.