Job Description
Additional Information:
This hotel is owned and operated by an independent franchisee,
GF Hotels & Resorts. The franchisee is a separate
company and a separate employer from Marriott International, Inc. The franchisee
solely controls all aspects of the hotel’s employment policies and practices,
including hiring, firing, discipline, staffing, compensation, benefits, and all
other terms and conditions of employment. If you accept a position at
this hotel, you will be employed by a franchisee and not by Marriott
International, Inc.
The Executive Chef is responsible
for supervising and assisting in the preparation of all food items, based
on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria
and Banquets, while maintaining the highest standards to produce an appealing
and appetizing product. This position is also responsible for ensuring
the cleanliness, sanitation and safety in the kitchen, work and storage areas
while minimizing waste and maximizing cost/production ratio. This position plans
meals and assists the Food & Beverage Manager with various assignments,
i.e., pricing, banquets, etc. Management-level associates are expected to work
as much of each workday as is necessary to complete their job responsibilities.
Days and hours of work will be determined based on the business needs of
the company. Weekend coverage & evenings will
be required.
Job Description:
style="font-style:normal; font-weight:400"> • Oversees all Kitchen, Banquet,
Outlets and Cafeteria kitchen work areas including cooks and stewards,
as applicable.
• Attends
BEO meetings and any other functions as required by management.
style="font-style:normal; font-weight:400"> • Maintain food costs within budget
guidelines
• Maintains
required pars of all stock.
• Maintains an organized and comprehensive filing system
with documentation of purchases, vouchering, schedules, forecasts, reports
and tracking logs.
•
Recommend to General Manager all kitchen operating supplies and capital
purchases required.
•
Oversees all food display merchandising, including prop use and buffet
decoration.
• Supervises
and participates in all phases of food handling and preparation including
but not limited to ordering, cost, quality, quantity, inventories, menu planning
and recipes.
• Supervises
cooking standards to maintain a high quality of food and service on a consistent
basis.
• Manages
in controlling measures including but not limited to portion controls, kitchen
timings, food inventory rotation measures, receiving and food storage
procedures, inventory controls, purchasing, BEO costing, and waste
control.
• Participates
in and oversee monthly food inventories.
• Prepare employee shift schedule according to the business
forecast, payroll budget guidelines and productivity requirements. Present
the Schedule and the Wage Progress Report to the General Manager
weekly.
• Executes in
the training, development and mentoring of associates.
style="font-style:normal; font-weight:400"> • Maintain proper record keeping
(receiving tickets, invoices, transfer logs)
• Prepares, implements and maintains a record of food
specifications.
• Executes
the restaurant food and banquet food where needed.
style="font-style:normal; font-weight:400"> • Has working knowledge of all
kitchen equipment including but not limited to; ovens, grills, broilers, fryers,
steam tables, mixers, knives, slicers, etc.
