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