Marriott International a global Lodging company with more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.
POSITION : Chef de Cuisine
DUTIES
- Knows and implements brand’s Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Assists in determining how food should be presented and creates decorative food displays.
Leading Team:
- Ensures and maintains the productivity level of employees.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
Maintaining Culinary Goals:
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
Ensuring Exceptional Customer Service:
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Managing and Conducting Human Resource Activities:
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Assists Executive Chef with all kitchen operations.
- Attends and participates in all pertinent meetings.
Candidates Profile
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
Or
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Sorry the application deadline for this job has elapsed
