Franchised Chef de Cuisine

Additional Information: This hotel is owned and operated by an independent franchisee, Azul Hospitality Group>. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

BE PART OF THE 7-MILE KITCHEN OPENING TEAM!

POSITION PURPOSE

Accountable for the overall success of the daily kitchen operations in 7-Mile. 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 maintaining the operating budget. 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.

ESSENTIAL FUNCTIONS

LEADING CULINARY TEAM

• 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. 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Celebrates successes by publicly recognizing the contributions of team members.
• 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.

ENSURING CULINARY STANDARDS AND RESPONSIBILITIES ARE MET

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• 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.
• Assists Executive Sous Chef and Executive Chef with all kitchen operations.
• 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.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

ENSURING EXCEPTIONAL CUSTOMER SERVICE

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Observes service behaviors of employees and provides feedback to individuals.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Sets a positive example for guest relations.

MAINTAINING CULINARY GOALS

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Trains employees in safety procedures.

MANAGING AND CONDUCTING HUMAN RESOURCE ACTIVITIES

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Manages payroll administration, including tracking of employee time and attendance.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Effectively creates weekly schedule to meet business demands.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Participates in employee disciplinary action procedures.
• Manages employee performance appraisal process, providing feedback as needed.
• Participates in the development and implementation of corrective action plans.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Most tasks are performed in a team environment with the associate acting as a team leader.  There is minimal direct supervision.
• Must possess basic computational ability.   
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Ability to lead and perform in a fast paced work environment and high pressure situations.
• Ability to work long hours in a high stress work environment. 
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and effectively communicate with supervisors and team members both in culinary and exterior departments of the hotel (F&B Outlets Management team, Stewarding).
• Ability to create and lead in a team orientated environment. 
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

QUALIFICATION STANDARDS

Education and Experience

• High school diploma or GED and 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.

Licenses or Certificates

Must have current food handlers card.

This company is an equal opportunity employer.

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