Chef de Cuisine / Kitchen Manager

AC Hotel & Element Phoenix Norterra is seeking a dynamic, hands-on Chef de Cuisine / Kitchen Manager to lead culinary operations across our dual-branded Marriott property. This leader will be responsible for managing daily kitchen operations, food quality, team development, cost controls, and banquet execution while delivering memorable experiences for our guests.

The ideal candidate is a strong culinary leader with experience in hotel food and beverage operations, banquet production, and high-volume service environments. This position requires a passion for coaching teams, maintaining exceptional food standards, and driving operational excellence.

• Lead all daily kitchen operations for breakfast, evening service, catering, and special events.
• Develop and execute seasonal menus, specials, and banquet offerings that align with AC Hotel and Element brand standards.
• Ensure consistent food quality, presentation, taste, and portion control.
• Maintain a clean, organized, and efficient kitchen environment.

• Oversee execution of banquet, catering, and group event functions.
• Work closely with Sales and Operations teams to ensure successful meeting and event experiences.
• Manage production schedules, staffing plans, and food preparation for events of varying sizes.
• Ensure all banquet food is delivered on time and exceeds guest expectations.

• Recruit, train, coach, and develop culinary associates.
• Foster a culture of accountability, teamwork, and continuous improvement.
• Schedule kitchen staff to meet business demands while controlling labor costs.
• Conduct performance reviews and provide ongoing feedback and development opportunities.

• Manage food and labor costs while maintaining quality standards.
• Monitor purchasing, receiving, inventory, and storage procedures.
• Develop strategies to reduce waste and maximize profitability.
• Maintain accurate records and comply with budget expectations.

• Ensure compliance with all federal, state, local, and company food safety standards.
• Maintain health department standards and food handling certifications.
• Lead by example in workplace safety and sanitation practices.
• Ensure all kitchen equipment is properly maintained and operated safely.

• Minimum 3 years of progressive culinary leadership experience.
• Previous experience as a Chef de Cuisine, Executive Sous Chef, Kitchen Manager, or similar leadership role.
• Strong banquet and catering experience required.
• Experience managing food and labor costs.
• Proven ability to lead, train, and motivate culinary teams.
• Strong organizational and communication skills.
• Ability to work flexible schedules, including weekends and holidays.
• Food Manager Certification (or ability to obtain upon hire).

• Hotel culinary experience strongly preferred.
• Marriott or branded hotel experience preferred.
• Experience working in select-service and lifestyle hotel environments.
• Culinary degree or formal culinary training preferred.

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced kitchen environment with varying temperatures.