Caring for the quality, consistency, and production of the restaurant kitchen is the core of this role. The Chef de Cuisine will lead staff and manage all food-related functions, coordinating menus, purchasing, staffing, and food preparation for the property's restaurant. This role suits a culinary professional who can improve guest and employee satisfaction while maintaining the operating budget and ensuring sanitation and food standards are achieved.
Responsibilities
Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant
Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures
Maintain food preparation handling and correct storage standards
Recognize superior quality products, presentations, and flavor
Plan and manage food quantities and plating requirements for the restaurant
Communicate production needs to key personnel
Assist in developing daily and seasonal menu items for the restaurant
Ensure compliance with all applicable laws and regulations
Follow proper handling and right temperature of all food products
Estimate daily restaurant production needs
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Check the quality of raw and cooked food products to ensure that standards are met
Determine how food should be presented and create decorative food displays
Supervise and coordinate activities of cooks and workers engaged in food preparation
Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example
Lead shift teams while personally preparing food items and executing requests based on required specifications
Supervise and manage restaurant kitchen employees, managing all day-to-day operations
Understand employee positions well enough to perform duties in employees' absence
Encourage and build mutual trust, respect, and cooperation among team members
Serve as a role model to demonstrate appropriate behaviors
Ensure and maintain the productivity level of employees
Ensure employees are cross-trained to support successful daily operations
Ensure employees understand expectations and parameters
Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team
Set and support achievement of kitchen goals including performance goals, budget goals, team goals, etc.
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Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals
Effectively investigate, report, and follow-up on employee accidents
Know and implement company safety standards
Provide services that are above and beyond for customer satisfaction and retention
Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Set a positive example for guest relations
Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement
Empower employees to provide excellent customer service
Handle guest problems and complaints
Interact with guests to obtain feedback on product quality and service levels
Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
Participate in training restaurant staff on menu items including ingredients, preparation methods, and unique tastes
Manage employee progressive discipline procedures
Participate in the employee performance appraisal process, providing feedback as needed
Use all available on-the-job training tools for employees
Assist as needed in the interviewing and hiring of employee team members with appropriate skills
Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyze information and evaluate results to choose the best solution and solve problems
Attend and participate in all pertinent meetings
Requirements
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
About the Company
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the familiar all around the globe. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes associates come first, offering a work experience where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers.
