Marriott Careers
Cedar Park Hotel and Conference Center
Cedar Park Marriott Executive Chef

Cedar Park Marriott Executive Chef

Full-time

Brand Summary

Join the Opening Team | Cedar Park Marriott Hotel and Conference Center | Opening April 2027

An extraordinary hospitality destination is taking shape in Cedar Park, Texas—and you can help bring it to life from day one.

The Cedar Park Marriott Hotel and Conference Center will feature 297 thoughtfully designed guest rooms and suites, more than 30,000 square feet of flexible meeting and event space, exclusive M Club access, and distinctive dining concepts, including Mare, Un Deux Trois, Riviera Social, a lobby lounge, and in-room dining. A resort-inspired pool deck and elevated amenities will create memorable experiences for business travelers, leisure guests, groups, and social events.

About Prime Hospitality Group

Prime Hospitality Group was established in 2017 with five Ruth’s Chris Steak House restaurants and has grown into the brand’s largest franchise group, operating 13 locations and multiple food-and-beverage concepts, as well as an AC Marriott Hotel in Missouri and 4 other hotels under construction. PHG is now expanding its portfolio with a premier hotel and conference destination serving Cedar Park and the greater Austin market.

PHG’s Core Values

Demand for Excellence ~ Passion for Hospitality ~ Desire to Win ~ Unwavering Commitment ~ Hunger to Grow

Position Overview

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

As a member of the opening leadership team, the Executive Chef will help build the culinary function from pre-opening planning through a successful launch and stable hotel operations.

Key Responsibilities

Essential Duties & Responsibilities

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.

• Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.

• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.

• Ensure that all menu items are prepared and presented according to established recipes and standards.

• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.

• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.

• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.

• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.

• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.

• Interact with outside contacts:

• Guests – to ensure their total satisfaction

• Vendors – to order supplies and equipment

• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

• Other contacts as needed (professional organizations, community groups, local media)

• May serve as Manager on Duty or perform other duties as assigned.

Pre-Opening Readiness

• Support pre-opening planning for the culinary function, including procedures, staffing, training, systems, supplies, and readiness checklists.

• Partner with hotel leaders and project stakeholders to validate workflows, equipment, access, service standards, and department dependencies before opening.

• Help transition the department from pre-opening activity to stable hotel operations while maintaining Marriott standards and Prime Hospitality Group core values.

Accountability

• Supervises a large number of kitchen employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.

Qualifications & Requirements

• Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

Technical Skills & Knowledge

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Work Environment & Physical Requirements

• Carrying or lifting items weighing up to 50 pounds

• Moving about the kitchen

• Handling food, objects, products and utensils

• Bending, stooping, kneeling

• May be required to work nights, weekends, and/or holidays.

Affirmative Action / EEO Statement

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.