Executive Chef

5 days ago

Nashville, Tennessee, United States Marriott International Full time

Job Summary

As a Sous Chef at Marriott International, you will be responsible for the overall success of the daily kitchen operations. You will lead the staff and manage all food-related functions, ensuring a consistent, high-quality product is produced. Your role will involve guiding and developing staff, including direct reports, and ensuring sanitation and food standards are achieved.

Candidate Profile

Education and Experience

• High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.

• Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.

• Assist the Executive Chef with all kitchen operations and preparation.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assist in determining how food should be presented and create decorative food displays.

• Maintain purchasing, receiving, and food storage standards.

• Ensure compliance with food handling and sanitation standards.

• Perform all duties of kitchen managers and employees as necessary.

• Recognize superior quality products, presentations, and flavor.

• Ensure compliance with all applicable laws and regulations.

• Follow proper handling and right temperature of all food products.

• Operate and maintain all department equipment and report malfunctions.

• Check the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Lead shifts while personally preparing food items and executing requests based on required specifications.

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.

• Encourage and build mutual trust, respect, and cooperation among team members.

• Serve as a role model to demonstrate appropriate behaviors.

• Maintain the productivity level of employees.

• Ensure employees understand expectations and parameters.

• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.

• Ensure property policies are administered fairly and consistently.

• Communicate performance expectations in accordance with job descriptions for each position.

• Recognize success performance and produce desired results.

Ensuring Exceptional Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.

• Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.

• Set a positive example for guest relations.

• Empower employees to provide excellent customer service.

• Interact with guests to obtain feedback on product quality and service levels.

• Handle guest problems and complaints.

Maintaining Culinary Goals

• Achieve and exceed goals including performance goals, budget goals, team goals, etc.

• Develop specific goals and plans to prioritize, organize, and accomplish your work.

• Utilize the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

• Train employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participate in the employee performance appraisal process, providing feedback as needed.

• Bring issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyze information and evaluating results to choose the best solution and solve problems.

• Attend and participate in all pertinent meetings.

Benefits and Compensation

Marriott International offers a competitive salary range of $62,000 to $82,000 annually, as well as a comprehensive benefits package, including a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Equal Opportunity Employer

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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