Executive Chef

Position Title:Executive Chef Department:Food & Beverage / Operations Reports To:Food & Beverage Manager Location:Aztec Hotel San Antonio, 201 E. Commerce St., San Antonio, TX (USA) Position Type:Full-Time, Non-Exempt Overview Aztec Hotel San Antonio is actively seeking a dynamic and experienced Food & Beverage Manager to shape and optimize our hotel’s food and beverage landscape. Situated on the iconic San Antonio Riverwalk, the Aztec Hotel San Antonio blends the city’s historic spirit with Marriott’s modern lifestyle design. As part of the Tribute Portfolio, the hotel delivers distinctive experiences that celebrate individuality, creativity, and local flavor. The Executive Chef will play a key role in defining the property’s culinary identity—curating menus that showcase the vibrant essence of San Antonio’s food culture while meeting the high standards of Marriott’s full-service excellence. Grounded in radical honesty and transparency principles, our company culture encourages the open sharing of information, fostering an environment where every stakeholder's input is valued. Position Summary The Executive Chef is responsible for all culinary operations at the Aztec Hotel San Antonio, including the hotel’s signature restaurant, bar, banquets, and in-room dining. This role leads menu development, food quality, kitchen productivity, and sanitation standards while reflecting the individuality and creative essence of Marriott’s Tribute Portfolio brand. The Executive Chef fosters a culture of excellence, teamwork, and innovation, ensuring each dish showcases local inspiration and consistently exceeds guest expectations. Key Responsibilities Culinary Operations & Quality • Direct and oversee all kitchen operations for restaurant, bar, banquets, and room service. • Develop menus and seasonal offerings that celebratelocal San Antonio flavorsand align with Tribute Portfolio’s independent spirit. • Maintain the highest food quality, presentation, and consistency in accordance with Marriott brand standards and local preferences. • Conduct daily line checks to ensure compliance with recipes, portioning, and standards. • Partner with the Food & Beverage Manager to conceptualize and execute culinary promotions, special events, and banquet offerings. • Ensure all recipes, food preparation, and storage meet Marriott’s quality assurance and food safety guidelines. Team Leadership & Development • Recruit, train, and lead a passionate culinary team, fostering an environment of creativity, respect, and accountability. • Conduct regular coaching and performance evaluations to develop future culinary leaders. • Empower sous chefs and line staff to innovate while maintaining brand and consistency standards. • Lead pre-service meetings to align kitchen and front-of-house teams on guest expectations and daily priorities. • Promote cross-training, recognition, and a culture of inclusion aligned with Marriott’s core values. Financial & Cost Control • Prepare and manage annual food cost budgets, forecasting, and expense controls. • Maintain targeted food cost percentages through portion control, yield management, and supplier partnerships. • Collaborate with the F&B Manager on menu engineering, pricing strategies, and profitability analysis. • Ensure efficient inventory and purchasing systems; oversee monthly food inventory counts. • Monitor labor productivity and scheduling in accordance with forecasted business levels. Safety, Sanitation & Compliance • Ensure compliance with local health department regulations, Marriott brand audits, and ServeSafe requirements. • Maintain a clean, organized, and hazard-free kitchen environment. • Oversee compliance withMarriott Serve360sustainability initiatives, including food waste reduction and responsible sourcing. • Conduct regular sanitation and equipment inspections in coordination with Engineering. Brand Alignment & Guest Experience • IntegrateTribute Portfolio’s brand philosophyof individuality and authenticity into the culinary identity of the hotel. • Engage with guests and VIPs to receive feedback and personalize their dining experiences. • Partner with Sales & Events to design creative banquet menus tailored to the Riverwalk’s cultural appeal. • Ensure consistent Marriott Bonvoy member recognition and experience alignment. Pre-Requisite Qualifications Education & Experience • Culinary degree from an accredited institution or equivalent professional experience. • Minimum5–7 yearsof progressive culinary management experience in upscale, lifestyle, or boutique hotels (Marriott preferred). • Proven track record in menu development, banquet execution, and team leadership. • Strong knowledge of current culinary trends, local sourcing, and sustainable food practices. Skills & Competencies • Demonstrated expertise in cost control, budgeting, and labor management. • Proficiency withMarriott systems(e.g.,MarketMan, Avero, and Marriott Global Source) preferred. • Strong communication, leadership, and organizational skills. • ServSafe and Texas Food Handler certifications required. • TABC certification preferred for culinary leaders interacting with bar operations. Marriott Tribute Portfolio Brand Standards • Deliver adistinctive, locally inspired dining experiencethat reflects the hotel’s unique identity and the energy of San Antonio. • UpholdTribute Portfolio’s creative, boutique ethos—emphasizing craftsmanship, authenticity, and connection. • Partner closely with the F&B Manager to activatebrand storytellingthrough culinary design and guest interaction. • Support Marriott sustainability commitments underServe360, with focus on waste reduction, local sourcing, and community engagement. • MaintainMarriott QA compliancein all culinary and operational audits. Key Performance Indicators (KPIs) Food Quality & Guest Satisfaction • ≥ 85% on GSS Food Quality and Overall F&B Experience categories Food Cost Control • ≤ 28% food cost of total F&B revenue Operational Efficiency • Kitchen labor cost maintained within 2% of budget Sanitation & Compliance • 100% passing scores on health and brand QA inspections Employee Retention & Engagement • ≤ 15% annual culinary turnover; ≥ 80% team engagement score Innovation & Brand Alignment • Minimum 3 new locally inspired menu items or activations per quarter Sustainability • Achieve property-level Serve360 waste and sourcing targets Physical Requirements • Must be able to stand, bend, and move throughout the kitchen for extended periods. • Ability to lift up to 50 pounds as needed. • Flexible availability, including nights, weekends, and holidays, depending on business needs. Aztec Hotel San Antonio, a Marriott Tribute Portfolio Hotel on the San Antonio Riverwalk, is an Equal Opportunity Employer. Job Type: Full-time Benefits: • Employee discount • Paid time off • Referral program Work Location: In person