SpringHill Suites by Marriott - Executive Chef    Salary Range: $65,000 - $70,000   One of the most important decisions you will ever make is where to bring your unique talent. The Coastal Hospitality leader possesses a natural talent for service and is invigorated about the art and profession of being in service to others. If this speaks to you, Coastal Hospitality may be the perfect place to grow your career.   We are currently seeking an experienced hospitality Executive Chef to round out our outstanding BOH team of food and beverage professionals at our Oceanfront property Springhill Suites. This position will report to the Assistant General Manager and the General Manager.   How You'll Be Rewarded: In exchange for your talent, you will be eligible for our outstanding and comprehensive benefit package that includes: A chance to learn something new every day in a fun, friendly work environment! Health Benefits; Medical, Dental, and Vision Paid Time Off Employee Assistance Program Company Paid Short-Term Disability, Life Insurance, and Accidental Death Affordable and Optional Long-Term Disability and Supplemental Life Insurance Company Matched 401K Health Care Flexible Spending Account Dependent Care Flexible Spending Account Health Savings Account Legal Resources Associate Travel Discounts per Brand Guidelines   What You Will Bring To This Role:   As the Executive Chef, you will be responsible for overseeing the daily culinary operations supporting the restaurant ('s), lobby bar, and banquet catering. The Executive Chef must ensure that the culinary department is continually balanced by providing an exceptional culinary experience to every guest and maximizing department profitability. Ensuring the kitchens are well staffed and managed safely with creativity of menu options and food quality to meet the standards offered by the brand, and hotel.   Some of Your Responsibilities Would Be: Direct and oversee all culinary operations, including food production and purchasing, food quality and presentation, compliance with all safety and sanitation standards and regulations, scheduling, associate productivity and performance, implementation of policies and procedures, cost controls, and overall profitability. Create and implement new menus and individual menu items for restaurants/lounge and banquets/catering events based on current food trends, regional tastes, and Brand requirements. Collaborate with Corporate Director of Food & Beverage, Director of Sales, General Manager, and other key stakeholders on all menu designs. Ensure customer satisfaction by interacting with guests and clients to gain their feedback and trust; review guest satisfaction scores related to F&B, and evaluate and address issues and make improvements accordingly. Ensure compliance with federal, state, local, company and Brand health, safety, and sanitation and alcohol awareness standards. Regularly conduct a walkthrough of all food prep areas to ensure compliance with standards (ex: kitchens, coolers, restaurants, lounge, associate cafeteria, storerooms, receiving/loading docks and equipment storerooms). Perform general management duties to include: purchasing management, budget and forecasting, report generation, department scheduling, and meeting participation and facilitation Meet with food purveyors; ensure food items are of a good quality Implement and review control costs without compromising standards, improve gross profit margins and other departmental and financial targets Comply with hotel security, fire regulations, and all health and safety and food safety legislation. Report any items requiring maintenance. Schedule repairs as needed. Monitor and develop associate performance to include, but not limited to: establishing department goals; providing daily supervision and professional development; conducting feedback/disciplinary discussions; completing performance evaluations, and delivering recognition and rewards. Demonstrate new cooking techniques and equipment to staff. Create and prepare menu items for VIP's, banquet tasting, menu testing, and other special events. Recruit, interview, hire, and train new associates. Create training tools (recipe cards/books, checklists, opening/closing procedures, etc.) for use by all associates. Ensure staff compliance with all food safety and sanitation requirements. Maintain positive and collaborative working relationships with colleagues, managers, and direct reports. Minimum Qualifications: 5 years of professional culinary experience. At least 3 years as an Executive Chef or Executive Sous Chef overseeing restaurant and banquet culinary operations. Knowledgeable in the use and functionality of Word, Excel, and Outlook. Budgeting, forecasting, and scheduling experience. Excellent grasp and use of the English language in both verbal and written communication. Previous F&B experience in a hotel. PREFERRED QUALIFICATIONS Culinary Arts degree or certificate.  Food Safety Certification for the local area.  FOG certified or comparable certification. TIPS certified or comparable certification. Candidates must be willing to work a varied schedule to include days, nights, weekends, and holidays.   This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.   EOE M/F/Vet/Disabled Job Type: Full-Time Salary: $65,000 - $70,000 per year DOE