CHEF DE CUISINE Courtyard by Marriott Ogden, UT

7 days ago

Ogden, Utah, United States PEG Hospitality Group,Inc Full time
Job DescriptionJob Description

At Courtyard by Marriott Ogden, UT it's our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. Additionally, you'll be eligible to receive paid time off and holiday pay. We also offer generous parental leave benefits, a 401k savings plan, hotel stay discounts. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect, inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us

JOB SUMMARY:

The Executive Sous Chef is responsible for providing overall leadership, creative development, and quality assurance of the restaurant's culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing. Implementation of new menus and on-going quality assurance processes and systems is a integral part of this position. This position must be able to inspire the team. Focusing on maintaining a consistent positive attitude and exceeding all expectations for themselves, the company, and most importantly the guests. Possessing and creating positive energy is a requirement

DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

  • Assist Executive Chef in all aspects of kitchen procedures and guest service to ensure excellence in product and hospitality.
  • Oversees all menus breakfast, lunch, dinner, and Dessert
  • Monitors the Sous Chefs and Pastry.
  • Holds a weekly meeting with Sous Chef(s) and Pastry Chef(s)
  • Provides visionary leadership and management of the culinary research and development process from product creation through implementation in support of the executive chef.
  • Help to devise innovative product offerings for the restaurant and its subordinate outlets.
  • Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant, product specifications, cleanliness, sanitation, and cost control.
  • Monitors industry trends and collaborates ideas with the kitchen management.
  • Manages the overall menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes.
  • Collaborates with the Executive Chef in identifying and sourcing required products.
  • Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
  • Monitors guest, partner and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
  • Ensures the accurate maintenance of the menus and recipe database.
  • Monthly audits of the recipe database and menus stored on the share drive.
  • Responsible for cleanliness and sanitation of work areas.
  • Performs related duties as required.

OTHER DUTIES:

  • Provides essential leadership to ensure functional food operations throughout the restaurant with a view of improving guest satisfaction, brand presence and effectiveness.
  • In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.
  • Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production.
  • Facilitates the development of the required organizational infrastructures to execute operations. Ensures accurate and effective staffing.
  • Oversees and manages the coaching, training & development of culinary operations during the development stages and upon completion of each phase of development.

QUALIFICATIONS:

  • Knowledge of kitchen procedures is mandatory.
  • At least 5 years previous management experience.
  • Must be Serve Safe Certified.
  • Must be prepared to be hands-on in the kitchen.

SUPERVISORY RESPONSIBILITIES:

  • Manages all staff in the kitchen department.

WORK YEAR:

  • This is a full-time year-round position.

PHYSICALITY:

This position is extremely physical in nature. All employees must expect the following for sustained periods during each work shift:

  • Sustained standing, walking, bending, stooping, lifting of potentially heavy loads, sitting, twisting, etc.
  • Working indoors and outdoors, in various climates including extreme heat, cold, rain, and snow.

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