Marriott

Requirements

Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen operations and budgets effectively.

Job Summary

JOB SUMMARY

Accountable for the quality, consistency and production of the specialty
restaurant kitchen. Exhibits culinary talents by personally performing tasks
while leading the staff and managing all food related functions. Coordinates
menus, purchasing, staffing and food preparation for the property’s specialty
restaurant. Works with team to improve guest and employee satisfaction while
maintaining the operating budget. Must ensure sanitation and food standards are
achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and
beverage, or related professional area.

• 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.

CORE WORK ACTIVITIES

Setting and Ensuring Culinary Standards and Responsibilities are Met for
Specialty Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems,
or products, including artistic contributions for specialty restaurant.

• Supervises specialty restaurant kitchen shift operations and ensures
compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the specialty
restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the specialty
restaurant.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily specialty restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for
special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• 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.

• Leads shift teams while personally preparing food items and executing requests
based on required specifications.

• Supervises and manages specialty restaurant kitchen employees. Managing all
day-to-day operations. Understanding employee positions well enough to perform
duties in employees’ absence.

• Encourages and builds mutual trust, respect, and cooperation among team
members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and
ensures employees do the same within the team.

Establishing and Maintaining Specialty Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals,
budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish
daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial
goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• 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.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on
continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service
levels.

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.

• Participates in training specialty restaurant staff on menu items including
ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback
as needed.

• Uses all available on the job training tools for employees.

• 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.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates.  We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.

At Le Méridien, we are inspired by the era of glamorous travel, celebrating each
culture through the distinctly European spirit of savouring the good life. Our
guests are curious and creative, cosmopolitan culture seekers that appreciate
moments of connection and slowing down to savour the destination. We provide
authentic, chic and memorable service along with experiences that inspire guests
to savour the good life. We’re looking for curious and creative people to join
our team. If you appreciate connecting with like-minded guests and have a deep
desire to create memorable experiences, we invite you to explore career
opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of
brands with Marriott International. Be where you can do your best work,
begin your purpose, belong to an amazing global team, and become the best
version of you.

Responsibilities

The Chef is responsible for the quality, consistency, and production of the specialty restaurant kitchen while leading the staff and managing all food-related functions. They must coordinate menus, purchasing, and staffing while ensuring sanitation standards and guest satisfaction are achieved.