Senior Executive Chef

Food & Beverage Leadership

• Consult hotel management teams to implement culinary initiatives.
• Improve food product and presentation.
• Provide input on concept development and kitchen design.
• Support brand and continent culinary programs.
• Communicate culinary expectations.
• Guide food safety tasks.
• Coordinate licensing and franchise relationships.
• Ensure consistency in culinary messaging and communications.
• Prepare presentations on culinary brand concepts.
• Perform other duties as needed.

Financial and Accounting Management

• Use data and software to analyze culinary trends.
• Support EMEA strategy and drive financial results.
• Enhance profitability and customer loyalty.
• Recruit and develop talent.
• Understand hotel operations and culinary trends.

Talent Management

• Develop high-caliber culinary talent.
• Maintain contact with Executive Chefs to build a workforce list.
• Facilitate culinary training across Europe.
• Train specialists for hotel openings.

Owner Relations

• Act as liaison and expert for owners/franchisees.
• Maintain culinary documentation and improve guest experience.
• Provide input to Corporate Center of Expertise.
• Understand owner preferences and backgrounds.
• Build vendor relationships.

Other Responsibilities

• Comply with Marriott policies.
• Perform other tasks as assigned.