Chef de Cuisine

**Job Number** 24078747

**Job Category** Food and Beverage & Culinary

**Location** Fairfield Inn & Suites Tempe, 1929 E Rio Salado Parkway, Tempe, Arizona, United States VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management
**Additional Information**:This hotel is owned and operated by an independent franchisee, Marriott Vacations Worldwide. 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.

Manages and oversees all food preparation/culinary operations (e.g. restaurant, banquets, pool bar kitchens, etc.) and support areas (purchasing, dish room) site-wide. Executes and ensures compliance with food safety and sanitation requirements/standards for all venues. Shares and exhibits culinary talents while guiding, training and developing staff. Monitors and improves guest and associate satisfaction levels while controlling and maximizing financial performance. This is an exempt position and will be paid on a salaried basis in accordance with state and federal law.

**CORE WORK ACTIVITIES**
- Leading Kitchen Operations for Site
- Manages kitchen management teams.
- Provides direction for all day-to-day operations.
- Understands associate positions well enough to perform duties in associates' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Advocates sound financial/business decision making skills.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model and demonstrates appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
- Solicits associate feedback, utilizes an ""open door"" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
- Supervises and coordinates activities of cooks and associates engaged in food preparation.
- Demonstrates new cooking techniques and equipment to staff.
- Setting and Maintaining Goals for Culinary Function and Activities
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes performance goals, budget goals, team goals, etc.
- Ensures associate understanding of safety standards, monitoring processes and procedures related to safety.
- Manages department controllable expenses including costs of food, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Ensuring Culinary Standards and Responsibilities are Met
- Provides recommendations and directions for menu development.
- Monitors raw and cooked food product quality to ensure standards are met.
- Determines food presentation standards and creates decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures associates maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares foods of all types, either on a regular basis or for special guests or functions.

**Ensuring Exceptional Customer Service**
- Improves service by communicating and assisting individuals to understand guest needs, provides guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality and service standards are meeting or exceeding the expectations of customers.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and promptly handles guest problems and complaints.
- Empowers and trains associates to provide excellent customer service.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
- Managing and Conducting Human Resource Activities
- Participates in interviewing and hiring of team members with the appropriate skills.
- Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
- Communicates performance expectations in accordance with job descripti