Blue Sky Hospitality Solutions
Executive Chef Envue Autograph Collection Weehawken NJ
Blue Sky Hospitality Solutions, Weehawken, New Jersey, United States
About the Role
Envue, Autograph Collection & Residence Inn by Marriott is seeking a passionate, hands‑on
Executive Chef
to lead our culinary operations. This role oversees all aspects of kitchen management including menu development, production, quality assurance, and cost control. The Executive Chef will ensure an exceptional guest dining experience while maintaining compliance with brand, health, and safety standards. Responsibilities
Direct daily kitchen operations across all outlets, banquets, and stewarding departments.
Supervise, train, and mentor culinary and stewarding staff, fostering a culture of growth and teamwork.
Ensure food quality and guest satisfaction meet or exceed Marriott brand standards and QA expectations.
Maintain compliance with all health, safety, and sanitation requirements, including state and local regulations.
Manage labor and food costs, monitor expenses, and achieve departmental budget goals.
Develop creative menus and promotions that align with market trends and guest preferences.
Oversee inventory control, purchasing, and vendor relations to ensure cost efficiency and consistency.
Participate in leadership meetings, communicating effectively with management and other departments.
Act as Manager on Duty when required.
Lead by example in maintaining professionalism, service excellence, and safety standards.
Qualifications
Minimum
five (5) years
of progressive culinary leadership experience in a hotel or upscale dining environment.
Formal
culinary education
preferred; two years of post‑secondary education or equivalent experience required.
Proven success managing kitchen operations, budgets, and large teams.
Strong knowledge of food production principles, menu planning, and cost control.
Excellent leadership, communication, and organizational skills.
Ability to remain calm and professional under pressure and during high-volume periods.
Computer literacy and financial acumen required (Microsoft Office, POS systems).
Must be able to stand for extended periods and lift up to 50 lbs as needed.
Flexibility to work evenings, weekends, and holidays.
Preferred Certifications
ServSafe or equivalent Food Handling Certification
CPR / First Aid Certification
TIPS or equivalent alcohol service certification
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Envue, Autograph Collection & Residence Inn by Marriott is seeking a passionate, hands‑on
Executive Chef
to lead our culinary operations. This role oversees all aspects of kitchen management including menu development, production, quality assurance, and cost control. The Executive Chef will ensure an exceptional guest dining experience while maintaining compliance with brand, health, and safety standards. Responsibilities
Direct daily kitchen operations across all outlets, banquets, and stewarding departments.
Supervise, train, and mentor culinary and stewarding staff, fostering a culture of growth and teamwork.
Ensure food quality and guest satisfaction meet or exceed Marriott brand standards and QA expectations.
Maintain compliance with all health, safety, and sanitation requirements, including state and local regulations.
Manage labor and food costs, monitor expenses, and achieve departmental budget goals.
Develop creative menus and promotions that align with market trends and guest preferences.
Oversee inventory control, purchasing, and vendor relations to ensure cost efficiency and consistency.
Participate in leadership meetings, communicating effectively with management and other departments.
Act as Manager on Duty when required.
Lead by example in maintaining professionalism, service excellence, and safety standards.
Qualifications
Minimum
five (5) years
of progressive culinary leadership experience in a hotel or upscale dining environment.
Formal
culinary education
preferred; two years of post‑secondary education or equivalent experience required.
Proven success managing kitchen operations, budgets, and large teams.
Strong knowledge of food production principles, menu planning, and cost control.
Excellent leadership, communication, and organizational skills.
Ability to remain calm and professional under pressure and during high-volume periods.
Computer literacy and financial acumen required (Microsoft Office, POS systems).
Must be able to stand for extended periods and lift up to 50 lbs as needed.
Flexibility to work evenings, weekends, and holidays.
Preferred Certifications
ServSafe or equivalent Food Handling Certification
CPR / First Aid Certification
TIPS or equivalent alcohol service certification
#J-18808-Ljbffr