Executive Chef
Company: Marriott International
Location: Saint Louis
Posted on: June 25, 2022
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Job Description:
Posting Date Jun 21, 2022
Job Number 22103966
Job Category Food and Beverage & Culinary
Location Marriott St. Louis Grand, 800 Washington Avenue, Saint
Louis, Missouri, United States
Brand Marriott Hotels Resorts
Schedule Full-Time
Relocation? Y
Position Type Management
Located Remotely? N
Marriott International portfolio of brands includes both JW
Marriott and Marriott Hotels.
Marriott Hotels, Marriott Internationals flagship brand with more
than 500 global locations, is advancing the art of hosting so that
our guests can travel brilliantly. As a host with Marriott Hotels,
you will help keep this promise by delivering premium choices,
sophisticated style, and well-crafted details. With your skills and
imagination, together we will innovate and reinvent the future of
travel.
JW Marriott is part of Marriott International's luxury portfolio
and consists of more than 80 beautiful properties in gateway cities
and distinctive resort locations around the world. JW believes our
associates come first. Because if youre happy, our guests will be
happy. Its as simple as that. Our hotels offer a work experience
unlike any other, where youll be part of a community and enjoy a
true camaraderie with a diverse group of co-workers. JW creates
opportunities for training, development, recognition and most
importantly, a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the
way we take care of our associates. Thats The JW Treatment.
JOB SUMMARY - Accountable for overall success of the daily kitchen
operations. Exhibits culinary talents by personally performing
tasks while leading the staff and managing all food related
functions. Works to continually improve guest and employee
satisfaction while maximizing the financial performance in all
areas of responsibility. Supervises all kitchen areas to ensure a
consistent, high quality product is produced. Responsible for
guiding and developing staff including direct reports. Must ensure
sanitation and food standards are achieved. Areas of responsibility
comprise overseeing all food preparation areas (e.g., banquets,
room service, restaurants, bar/lounge and employee cafeteria) and
all support areas (e.g., dish room and purchasing). - CANDIDATE
PROFILE - Education and Experience High school diploma or GED; 6
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; 4 years experience in the culinary, food and beverage, or
related professional area. - CORE WORK ACTIVITIES - Leading Kitchen
Operations for Property Leads kitchen management team. Provides
direction for all day-to-day operations. Understands employee
positions well enough to perform duties in employees' absence or
determine appropriate replacement to fill gaps. Provides guidance
and direction to subordinates, including setting performance
standards and monitoring performance. Utilizes interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. Encourages and builds mutual
trust, respect, and cooperation among team members. Serving as a
role model to demonstrate appropriate behaviors. Ensures property
policies are administered fairly and consistently. Reviews staffing
levels to ensure that guest service, operational needs and
financial objectives are met. Establishes and maintains open,
collaborative relationships with employees and ensures employees do
the same within the team. Solicits employee feedback, utilizes an
"open door" policy and reviews employee satisfaction results to
identify and address employee problems or concerns. Supervises and
coordinates activities of cooks and workers engaged in food
preparation. Demonstrate new cooking techniques and equipment to
staff. - Setting and Maintaining Goals for Culinary Function and
Activities Develops and implements guidelines and control
procedures for purchasing and receiving areas. Establishes goals
including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing
procedure codes, ensuring employee understanding of safety codes,
monitoring processes and procedures related to safety. Manages
department controllable expenses including food cost, supplies,
uniforms and equipment. Participates in the budgeting process for
areas of responsibility. Knows and implements the brand's safety
standards. - Ensuring Culinary Standards and Responsibilities are
Met Provides direction for menu development. Monitors the quality
of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food
displays. Recognizes superior quality products, presentations and
flavor. Ensures compliance with food handling and sanitation
standards. Follows proper handling and right temperature of all
food products. Ensures employees maintain required food handling
and sanitation certifications. Maintains purchasing, receiving and
food storage standards. Prepares and cooks foods of all types,
either on a regular basis or for special guests or functions. -
Ensuring Exceptional Customer Service Provides and supports service
behaviors that are above and beyond for customer satisfaction and
retention. Improves service by communicating and assisting
individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed. Manages day-to-day
operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis. Displays leadership
in guest hospitality, exemplifies excellent customer service and
creates a positive atmosphere for guest relations. Interacts with
guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints. Empowers
employees to provide excellent customer service. Establishes
guidelines so employees understand expectations and parameters.
Ensures employees receive on-going training to understand guest
expectations. Reviews comment cards, guest satisfaction results and
other data to identify areas of improvement. - Managing and
Conducting Human Resource Activities Identifies the developmental
needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge or skills. Ensures employees are
treated fairly and equitably. Trains kitchen associates on the
fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report
managers. Interacts with the Banquet Chef and Catering department
on training regarding food knowledge and menu composition. Observes
service behaviors of employees and provides feedback to individuals
and or managers. Manages employee progressive discipline procedures
for areas of responsibility. Ensures disciplinary procedures and
documentation are completed according to Standard and Local
Operating Procedures (SOPs and LSOPs) and supports the Peer Review
Process. - Additional Responsibilities Provides information to
executive teams, managers and 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. - - Marriott International is an equal
opportunity employer. -We believe in hiring a diverse workforce and
sustaining an inclusive, people-first culture. -We are committed to
non-discrimination on -any -protected -basis, such as disability
and veteran status, or any other basis covered under applicable
law.
Food and Beverage & CulinaryRequired
Keywords: Marriott International, St. Louis , Executive Chef, Hospitality & Tourism , Saint Louis, Missouri
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