Executive Chef
Company: Marriott
Location: Saint Louis
Posted on: August 7, 2022
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Job Description:
Job Number 22103966Job Category Food and Beverage &
CulinaryLocation Marriott St. Louis Grand, 800 Washington Avenue,
Saint Louis, Missouri, United StatesSchedule Full-TimeLocated
Remotely? NRelocation? YPosition Type ManagementJOB
SUMMARYAccountable 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
PROFILEEducation 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 ACTIVITIESLeading 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 brands 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.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 Internationals 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.
Keywords: Marriott, St. Louis , Executive Chef, Hospitality & Tourism , Saint Louis, Missouri
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