executive chef

Al Thiqa Restaurants Company

<div>
 
 We are looking for an executive chef who possess a deep expertise in Indian and Sri Lankan cuisine; a chef who is thinking out of the box on a continuous basis. You will be the one who will oversee the whole Kitchen operations, from top leadership role, through continuous innovation and menu re-engineering and development and to the lower kitchen tasks supervision and planning. You will be collaborating as well with the R&amp;D department so to continue developing existing and future menus in the restaurant.
 
 
 
 
 
 If you are the one, and meeting the following, please apply immediately and be aware that the preference for hiring would be for whose can join the soonest:
 
 
 
 
 
 
 
 Key Roles &amp; Responsibilities:
 
 
 
 
 
 
 <ul>
 <li>
 
 Culinary Direction:
 
 Design, develop, and execute authentic menus featuring diverse Sri Lankan curries and more, alongside popular and regional Indian dishes (North, South and more), ensuring authenticity and flavor.
 </li>
 <li>
 
 Kitchen Leadership:
 
 Supervise, train, and mentor all kitchen staff in culinary techniques, hygiene, and performance standards.
 </li>
 <li>
 
 Quality &amp; Standards:
 
 Maintain consistent high quality, presentation, and timely service for all dishes; conduct taste testing and implement feedback.
 </li>
 <li>
 
 Operations &amp; Inventory:
 
 Manage food preparation, inventory, ordering, vendor relationships, and control food costs, minimizing waste.
 </li>
 <li>
 
 Hygiene &amp; Safety:
 
 Enforce strict adherence to health, sanitation (HACCP/ ISO standards), and safety regulations.
 </li>
 <li>
 
 Menu Engineering:
 
 Adapt menus for seasonal availability and customer preferences while staying current with food trends.
 </li>
 <li>
 
 PLUS:
 
 Oversee all other kitchen operations; inclusive but not limited to; specializing in authentic regional dishes, menu development, staff management (hiring and performance management), ensuring high standards of quality, hygiene, and cost control, blending traditional spices and techniques with modern presentation for a unique culinary experience key responsibility; AND MORE.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications &amp; Skills:
 
 
 
 <ul>
 <li>
 Graduate degree in F&amp;B related certification or from a famous educational body specialized in F&amp;B (restaurants).
 </li>
 <li>
 +10 Years in-depth experience in famous Indian and Asian food restaurants.
 </li>
 <li>
 Proven experience as an Executive Chef or Head Chef, with deep expertise in Sri Lankan and Indian cooking.
 </li>
 <li>
 Planning and market update of the new trends,
 </li>
 <li>
 Strong leadership, communication, and problem-solving skills.
 </li>
 <li>
 Excellent understanding of spice profiles, ingredient sourcing, and regional cooking methods.
 </li>
 <li>
 Ability to manage budgets, labor costs, and inventory effectively.
 </li>
 <li>
 Knowledge of kitchen management software and POS systems.
 </li>
 </ul>
</div>

Executive Chef

Sodexo

Role Overview: Sodexo is seeking an Executive Chef 2 for Northern State University located in Aberdeen, South Dakota. The Executive Chef will assist in overseeing the culinary functions of our food service outlets on campus. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives: Relocation Assistance Available What You'll Do: <ul><li> be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; </li><li> ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; </li><li> have the ability and willingness to develop and motivate team members to embrace culinary innovations; </li><li> ensure food safety, sanitation and workplace safety standard compliance; and/or </li><li> have working knowledge of automated food inventory, ordering, production and management systems. </li></ul> What We Offer: Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: <ul><li> Medical, Dental, Vision Care and Wellness Programs </li><li> 401(k) Plan with Matching Contributions </li><li> Paid Time Off and Company Holidays </li><li> Career Growth Opportunities and Tuition Reimbursement </li></ul> More extensive information is provided to new employees upon hire. What You Bring: <ul><li> a strong culinary background, with the demonstrated ability to stay current with new culinary trends; </li><li> excellent leadership and communication skills with the ability to maintain the highest of culinary standards; </li><li> strong coaching and employee development skills; and/or </li><li> have a passion for food and innovation. </li></ul> Who We Are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form . Qualifications & Requirements: Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chef 2

Apres Restaurant LLC

The Group Executive Chef is a senior leadership role responsible for the overall culinary direction, kitchen operations, product quality, and opening of new concepts across the group. This position goes beyond a traditional chef-driven role and includes operational leadership, inventory and cost management, BOH compliance, and project openings, in close collaboration with the COO and under the strategic guidance of the CEO.The Group Executive Chef ensures all brands and outlets deliver consistent excellence in food, hygiene, profitability, and guest experience, while aligning with the CEO&rsquo;s vision and the operational roadmap set together with the COO.Key Responsibilities1. Culinary Leadership &amp; Brand Developmento Define and implement the culinary vision and strategy across all brands and outlets.o Develop, test, and roll out menus that align with brand positioning and commercial objectives.o Lead regular tastings and quality reviews to ensure consistency in taste, presentation, and portioning.o Establish and maintain standardized recipes, plating guides, production manuals, and portion control systems.2. Operations &amp; Site Managemento Oversee day-to-day kitchen operations across all locations.o Conduct regular site visits to review food quality, hygiene, workflow, and team performance.o Collaborate with the COO and Operations team to resolve operational issues and drive improvements.3. Inventory Management, BOH Records &amp; Traceabilityo Standardize inventory management across all kitchens.o Oversee stock ordering, receiving, storage, rotation, and stock takes.o Review and validate BOH documentation, including production logs, wastage, temperature records, and cleaning schedules.o Ensure full traceability of raw materials and finished goods.o Coordinate with finance and procurement on food cost, yield, and variance reports.4. Project Openings &amp; Expansiono Lead culinary and BOH planning for new openings and refurbishments.o Work with COO, Projects, and Design teams on layouts, workflow, and equipment selection.o Oversee pre-opening activities including menu trials, team recruitment, and BOH system setup.o Present project proposals and budgets to the CEO for approval.5. Food Safety, Hygiene &amp; Complianceo Ensure compliance with HACCP, ADAFSA, Dubai Municipality, and internal standards.o Oversee critical control points, allergen management, sanitation programs, and hygiene SOPs.o Lead internal food safety audits and prepare for external inspections.6. Financial Management &amp; Menu Engineeringo Lead menu engineering to optimise sales, cost efficiency, and profitability.o Approve recipe costing and maintain food cost targets.o Collaborate with procurement on supplier evaluation and pricing.o Monitor kitchen financial KPIs including food cost %, wastage, yield, and labour productivity.7. Leadership, Training &amp; People Developmento Mentor Head Chefs, Sous Chefs, and kitchen staff across all brands.o Structure culinary skill development, traceability training, and BOH compliance training.o Oversee recruitment, performance reviews, and succession planning in coordination with HR.8. Cross-Functional Collaborationo Collaborate with COO, Finance, Procurement, Marketing, Operations, and Projects Teams.o Represent culinary and BOH functions in senior leadership meetings.9. Guest Experience &amp; Brand Reputationo Monitor guest feedback and ensure high satisfaction levels.o Lead corrective action plans for recurring issues.o Support VIP events, tastings, and brand showcases.Reporting &amp; Decision-Making Structure Reports To: CEOWorks Closely With: COODecisions requiring CEO approval:o Major menu overhaulso New concepts and brand launcheso Capex investments and supplier contractso Expansion proposalso Strategic pricing and positioningKey Requirementso Culinary degree or hospitality management qualification.o 10+ years senior culinary leadership experience.o Strong experience in multi-outlet operations, inventory systems, traceability, and openings.Key KPIso Food cost % and variance controlo Inventory accuracy and wastage levelso Hygiene and audit scoreso Compliance and traceability standardso On-time and successful project openingso Guest satisfaction scoreso Staff retention and training completionJob Type: Full-timePay: AED18,000.00 - AED20,000.00 per month

Orangeburg Country Club

<div>Executive Chef
Orangeburg Country Club 
Responsibilities: The Chef is responsible for all food and pastry production; including that used for the restaurant, banquet functions, and other outlets. The Chef develops menus, food purchase specifications and recipes. The Chef develops and monitors food and labor budgets for the department. It is necessary that they maintain the highest professional food quality and sanitation standards. Also required is:<ul><li>
The ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy, and the ability to collect accurate information to resolve conflicts.</li><li>
The ability to conduct meetings, menu briefings, and maintain communication lines between the line staff and the F&amp;B Manager.</li><li>
An extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food product, standard recipes, and proper preparation.</li></ul>
Job Requirements:<ul><li>
ACF Certification and/or college degree in culinary arts is preferred.</li><li>
Club experience (in order to understand how providing food and beverage to a membership is different from other environments).</li><li>
The ability to handle multiple priorities and delegate assignments to the appropriate individuals based on their skills, roles, and interests.</li><li>
Excellent written and verbal skills for effective communication, the ability to facilitate small group presentations, and the skills to be an effective listener are all sought after skills</li><li>
Competent in organizational, time management skills.</li><li>
The ability to demonstrate good judgment, problem solving, and decision-making skills. The chef is responsible for leading the product knowledge training for all positions. The chef has a leading role in the vision and marketing of the culinary operation.</li></ul>
Key Expectations and Goals:<ul><li>
The ability to organize and develop systems to ensure a smooth food service operation.</li><li>
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.</li><li>
Cooks or directly supervises the cooking of items that require skillful preparation.</li><li>
Establishes controls to minimize food and supply waste and theft.</li><li>
Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.</li><li>
Consults with the Food &amp; Beverage Manager about food production aspects of special events being planned.</li><li>
Interacts enthusiastically with, and is visible to, the membership. Provide the same level of service regardless of the number of members dining on any given night.</li><li>
Have strong management skills and be able to manage using inspirational leadership.</li></ul>
Finally, the successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care for &quot;others above self.&quot;
Note: If selected for hire, any offer of employment is contingent upon completion of our two-step pre-employment screening with satisfactory results for both the background screening and the monitored drug test.</div>

Accor

<div>Company Description 
The Grand Tarabya Managed by Accor
As soon as you step inside The Grand Tarabya Managed by Accor, which holds a very special place in Istanbul's history, you will feel the charm of a 100-years-old past, the highest architectural and aesthetic standards, and the splendor inspired by the sparkle of the Bosphorus. From the 4.500 square meter spa area to the panoramic Bosphorus view of 29 residences and 248 rooms, from the magnificent 1.280 square meter ballroom to the restaurants and bars offering an unforgettable gastronomic adventure, The Grand Tarabya Managed by Accor, combines care, elegance, and comfort in every detail. With its doors opening to the Bosphorus, The Grand Tarabya Managed by Accor, will forever hold its place in your memory. 
Job Description 
We are seeking a visionary and passionate Executive Chef to lead our culinary team in Istanbul, T&uuml;rkiye. As the culinary mastermind of our establishment, you will have the opportunity to showcase your creativity, leadership, and expertise in crafting exceptional dining experiences that blend international flavors with local Turkish cuisine.<ul><li>
Develop and implement innovative, seasonally-inspired menus that highlight the best of Turkish and international cuisines</li><li>
Lead and mentor a diverse team of culinary professionals, fostering a culture of excellence and continuous improvement</li><li>
Oversee all aspects of kitchen operations, including food preparation, quality control, and presentation standards</li><li>
Manage food costs, inventory, and budgets to ensure optimal financial performance while maintaining the highest quality standards</li><li>
Collaborate with the management team to enhance overall guest satisfaction and drive the restaurant's success</li><li>
Ensure compliance with all health, safety, and sanitation regulations, with a focus on Turkish food safety standards</li><li>
Participate in menu engineering, pricing strategies, and marketing initiatives to promote the restaurant's culinary offerings</li><li>
Engage with guests, gathering feedback and adapting menus and services to meet and exceed expectations</li><li>
Stay current with culinary trends, techniques, and technologies to keep the restaurant at the forefront of the industry</li><li>
Cultivate relationships with local suppliers and farmers to source the finest ingredients and support sustainable practices</li></ul> 

Qualifications 
<ul><li>
Minimum of 10 years of progressive culinary leadership experience in fine dining or luxury hotel environments</li><li>
Red Seal Certification or equivalent professional culinary training</li><li>
Demonstrated expertise in Turkish cuisine and familiarity with local ingredients and flavors</li><li>
Strong financial acumen with experience in budget management, cost control, and inventory optimization</li><li>
Exceptional leadership skills with the ability to inspire, mentor, and develop a high-performing culinary team</li><li>
Proven track record of creating innovative, seasonally-inspired menus that captivate diners</li><li>
Excellent organizational and time management skills, with the ability to thrive in a fast-paced environment</li><li>
Strong communication skills in English; proficiency in Turkish is highly advantageous</li><li>
In-depth knowledge of food safety regulations, with specific understanding of Turkish standards</li><li>
Experience with sustainability initiatives and waste reduction strategies in kitchen operations</li><li>
Proficiency in culinary technologies and software for menu planning, inventory management, and cost analysis</li></ul>
Preferred Qualifications:<ul><li>
Experience in Michelin-starred or internationally recognized restaurants</li><li>
International culinary experience, particularly in combining global flavors with local cuisines</li><li>
Expertise in advanced culinary techniques, including molecular gastronomy and modernist cuisine</li><li>
Knowledge of wine pairing and beverage program development</li><li>
Proven success in elevating restaurants to award-winning status</li></ul></div>

Karami Companies Management

We are seeking an experienced Executive Chef with a strong caf&eacute; background to lead kitchen operations, menu development, and culinary standards for our caf&eacute; concept. The ideal candidate has hands-on experience in modern caf&eacute; cuisine, understands high-volume service, and balances creativity with cost control and consistency.Key ResponsibilitiesCulinary Leadership &amp; Menu Development<ul><li>Develop and execute seasonal caf&eacute; menus (breakfast, brunch, light mains, desserts, and beverages collaboration).</li><li>Maintain consistent food quality, presentation, and portion control.</li><li>Innovate menu items aligned with caf&eacute; trends and customer preferences.</li><li>Ensure recipes and SOPs are documented and followed.</li></ul>Kitchen Operations<ul><li>Oversee daily kitchen operations, prep, and service flow.</li><li>Ensure compliance with food safety, hygiene, and HACCP standards.</li><li>Optimize kitchen layout and workflow for speed and efficiency.</li><li>Monitor equipment usage and maintenance.</li></ul>Team Management &amp; Training<ul><li>Recruit, train, and lead kitchen staff.</li><li>Schedule staffing based on business volume.</li><li>Conduct performance evaluations and continuous skill development.</li><li>Foster a positive, disciplined, and collaborative kitchen culture.</li></ul>Cost Control &amp; Procurement<ul><li>Manage food cost, waste control, and inventory levels.</li><li>Source high-quality ingredients within budget.</li><li>Collaborate with suppliers and negotiate pricing.</li><li>Analyze sales and adjust menus to improve margins.</li></ul>Collaboration &amp; Guest Experience<ul><li>Work closely with FOH and management to ensure seamless service.</li><li>Support brand identity and caf&eacute; positioning.</li><li>Respond to guest feedback and improve offerings accordingly.</li></ul>Qualifications &amp; Experience<ul><li>5+ years of progressive culinary experience, including Executive Chef or Head Chef role.</li><li>Strong background in caf&eacute;, bistro, or casual dining concepts.</li><li>Expertise in breakfast, brunch, pastries (basic), and modern caf&eacute; cuisine.</li><li>Proven experience in cost control and kitchen leadership.</li><li>Culinary degree or equivalent professional training preferred.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Do you have valid QID?</li><li>Do you have background in cafe?</li><li>What is your notice period? Can you join immediately?</li></ul>Work Location: Remote

Executive Chef - Cafe

Marriott International

<div>Additional Information 
Job Number25202188 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Cairo, Ring Road- Mirage City- P.O.Box 427, Cairo, Egypt, Egypt, 11757 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

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