Description
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Information |
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Downtown
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The immediate direct support
Chef in charge of a Culinary outlet or discipline or when the Executive Sous
Chef isn’t on property, and has been trained in all aspects of that specific
Food and Beverage daily Operations, able to oversee the entire
operation.
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color="#000000" style="font-size:14pt">Responsibilities:
The Chef is directly
responsible for all aspects of daily food preparation in assigned areas of
the hotel where food is served supporting the Chef and the set directions in all
areas of F&B, They direct kitchen staff and all food related concerns or topics
on behalf of the Executive Chef for those assigned areas.
The following
is a sample list:
•Support the Chef in Developing and representing all Food,
Beverage, and Service of the Department, creating the culture with continuous
learning and training with emphasis on high quality, fresh ingredients utilizing
seasonal techniques and preparations appropriate for each outlet or event,
balancing Quality and Profit.
•Assist with Interviews, hire, as directed &
train and manage all culinary staff on a daily basis
•Have knowledge of all
current local health department, Corporate HACCP and Food Safety SOP’s, &
Federal Guidelines, ensure the operation is in continuous compliance
•Help
Organize, Oversee and Manage all Food prep operations in Daily
Operations
•Help Create assigned menus, recipes, use records,
•Help
organize and execute assigned menu implementation list and timelines
•Ensure
continuous success of the kitchen brigade and stations assignments following
the WLW SOP’s and directives, utilizing all daily forms and functions
of WLW
•Support the Chef, Sales Dept, E.M., and outlet FOH in the Food
and Beverage marketing and sales programs
•Execute all accounting procedures
required not limited to and including F&B check book, Food checkbook, invoice
processing, payroll, monthly inventories and P&L critiques in conjunction
with, or as assigned
•Check freshness of foods and ingredients, ensure all
recipes and portion use records are followed
•Monitor all Food related
expenses and ensure budgeted levels are achieved
•Monitor all guest corporate
feedback scores and conspire for positive influence on rankings
•Foster
a climate of cooperation and respect between coworkers
•Mentor all associates
for career development and advancement
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color="#000000" style="font-size:14pt">Other
information:
COMPETENCIES
•Analytical Skills
•Leading
Edge
•Creativity
•Adaptability
•Customer
focus
•Coaching
•Energy
•Selecting A Players
•Team
Building
SKILLS
•Basic Computer Skills featuring Excel, WORD, Outlook,
TM1,Etc
•All Cooking and preparation equipment knowledge
•All stewarding
cleaning and maintenance equipment
•Basic Human Resources Skills
and Knowledges
•Basic Sales Skills, and Technique
Knowledges
EDUCATION/EXPERIENCE
•Associates of Culinary Arts or Business
Administrative
WORKING CONDITIONS
•35% Cerebral and 65% Physical
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Additional Information:
This hotel is owned and operated by an independent franchisee. The franchisee
is a separate company and a separate employer from Marriott International, Inc.
and its subsidiary companies (collectively, “Marriott”). The franchisee solely
controls all aspects of the hotel’s employment policies and practices, including
hiring, termination, discipline, staffing, compensation, benefits, and all other
terms and conditions of employment. If you apply for this position, Marriott
will have no involvement in the selection process. Your application information
will not be provided to or accessible by Marriott.
If you accept a position at this hotel, you will be employed by a franchisee,
not Marriott.
