Executive Chef- The Edition Hotel Cape Town (Pre-Opening) at Marriott International

Job Summary

• The Executive Chef is responsible for the overall success of daily kitchen operations, ensuring a consistently high‑quality culinary offering across all outlets. This role leads the kitchen team, oversees all food preparation areas, and drives guest satisfaction, employee engagement, and financial performance. The Executive Chef ensures food safety, sanitation, and brand standards are met while guiding and developing the culinary team.

Candidate Profile

Education and Experience

• High school diploma or GED; 6 years experience in culinary, food and beverage, or a related area

OR

• 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field; 4 years experience in culinary, food and beverage, or a related area

Core Work Activities

Leading Kitchen Operations

• Leads the kitchen management team and oversees day‑to‑day operations
• Understands all kitchen roles and can support or replace staff as needed
• Sets performance standards, monitors results, and provides direction to the team
• Builds trust, cooperation, and a positive working environment
• Ensures policies are administered fairly and consistently
• Reviews staffing levels to meet service, operational, and financial goals
• Supervises and coordinates cooks and culinary staff
• Demonstrates new techniques, equipment, and culinary approaches

Setting and Maintaining Culinary Goals

• Develops guidelines and control procedures for purchasing and receiving
• Establishes performance, budget, and team goals
• Communicates and enforces safety procedures and standards
• Manages controllable expenses including food cost, supplies, and equipment
• Participates in the budgeting process
• Ensures compliance with brand safety and operational standards

Ensuring Culinary Standards Are Met

• Provides direction for menu development and culinary creativity
• Monitors quality of raw and cooked products to ensure standards are met
• Determines food presentation and oversees decorative displays
• Ensures compliance with sanitation and food‑handling standards
• Maintains purchasing, receiving, and storage procedures
• Prepares and cooks food as needed, including for special events

Ensuring Exceptional Customer Service

• Supports service behaviours that enhance guest satisfaction and retention
• Communicates guest needs to the team and provides coaching where needed
• Ensures daily operations meet quality and service expectations
• Interacts with guests to gather feedback on food quality and service
• Responds to guest concerns promptly and professionally
• Reviews guest satisfaction results to identify improvement opportunities

Managing and Conducting Human Resource Activities

• Identifies developmental needs and provides coaching and mentoring
• Ensures fair and equitable treatment of employees
• Trains staff on cooking fundamentals and plate presentation
• Administers performance appraisals for direct reports
• Supports training for banquet and catering teams
• Observes service behaviours and provides feedback
• Manages progressive discipline and ensures documentation is completed correctly