JOB SUMMARY
As Chef de Cuisine, you will manage a team of roughly a dozen employees within a newly constructed 215 room hotel, executing the culinary offerings for a beautiful, sprawling, indoor-outdoor pool-side three-meal restaurant and bar, complimentary breakfast offerings for Residence Inn room guests, and cater to the property’s 2,300sf of meeting and event spaces in a fun, casual, fast-paced environment. This is an exempt position and will be paid on a salaried basis in accordance with state and federal law.
Salary is $85,000
QUALIFICATIONS
- Minimum three years’ experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, Executive Chef, or Corporate Chef, (culinary roles in both hotels and independent restaurants preferred).
- Advanced culinary skills include food preparation, complementary flavor pairings, a finely-honed palate and other best cooking practices.
- Associate’s degree or Technical School Certification is preferred.
- Technological, mathematical, and financial skills are needed to develop functioning recipes, priced at profitable margins, as well as read and write basic reports and communications.
- Ability to read and navigate a Profit & Loss statement, a General Ledger, and other financial reports.
- Ongoing commitment to staying current with food and beverage trends.
- Familiarity with operational distinctions between full-service and fast-casual concepts.
- Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors.
- Knowledge of federal, state, and local food handling regulations.
- Ability to train, direct, supervise and hold staff accountable.
- Leadership skills, including motivating, inspiring, goal setting and mentorship.
- Strong communication and interpersonal skills.
- Time management and organization.
- Ability to spot and resolve problems efficiently.
CORE WORK ACTIVITIES
- Reports to Director of Food & Beverage.
- Leads the Culinary Team in providing "excellent quality" and "presentation" of all food to all guests.
- Responsible for maintaining standards of “consistent, excellent quality” through the ongoing training, education, and effective communication of these standards to both back and front of house team members.
- Responsible for managing all kitchen shift operations.
- Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
- Responsible for delivering training and ascertaining service and product knowledge amongst all staff, both back and front of house.
- Carries out supervisory responsibilities including scheduling, staffing, interviewing, hiring, training, and developing employees that will be an asset to the team.
- Develop and mentor future leaders through example and accountability.
- Carries out supervisory responsibilities including planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Manages culinary functions to achieve food quality goals.
- Manages team, product, and performance to assist property in achieving daily/weekly/monthly/quarterly/annual financial goals.
- Attends and/or leads daily line-ups, quarterly menu meetings, and new staff training programs.
- Works with property senior leadership, corporate leadership, and ownership in planning, implementing, and supporting new concepts and activations.
- Responsible for creating and developing unique and trend-forward menus, accompanied by finely tuned recipes, costed to ensure target margins across multiple meal periods and revenue centers as well as banquet and catering events.
- Responsible for maintaining a high level of cleanliness, maintenance, and general function in the kitchen facilities.
- Actively contributes to a work environment that emphasizes positivity, balance, enthusiasm, exceptional service, and teamwork.
- Stay current on developing trends in the restaurant industry.
- Create, institute, and uphold systems to ensure smooth, consistent operations.
- Responsible for working “stations” on the cook line, as business and staffing levels demand.
- Working nights and weekends, as business and staffing levels demand.
- Participate in on-site and off-site property marketing events and trade shows.
- Monitor inventory and purchasing supplies and food from approved vendors.
- Identify and introduce new culinary techniques.
- Following OSHA (Occupational Safety and Health Administration) standards and comply with all company safety policies and procedures.
- Adhering to and complying with Courtyard by Marriott and Residence Inn by Marriott brand guidelines and standards.
- Adhering to and complying with all Aqua-Aston Hospitality LLC, and hotel policies and procedures.
- Performing other duties as assigned.
PHYSICAL REQUIREMENTS
- Ability to sit, walk, stoop, kneel and crouch for the duration of shift (8+ hours)
- Ability to lift and/or move and/or push up to 50 pounds without assistance.
- Ability to use hands to finger, handle, or feel objects including cutting/chopping and the feeling of extreme heat and cold.
- Ability to tolerate regular exposure to heat from the stoves and burners.
Please note: The statements listed above are intended to provide examples of the essential nature and level of work expected. This job description does not necessarily include all the responsibilities or qualifications required by the position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
