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Restaurant Executive Chef

2 months ago

Dallas, Texas, United States Marriott International Full time

Job Summary:

As a key member of the Marriott International team, the Restaurant Sous Chef plays a vital role in ensuring the success of our daily kitchen operations. This position requires a culinary expert who can lead the staff and manage all food-related functions while maintaining the highest standards of quality and service.

Key Responsibilities:

Ensuring Culinary Excellence:

  • Manage kitchen shift operations and ensure compliance with all food safety and quality standards.
  • Estimate daily production needs and communicate with kitchen personnel to ensure seamless execution.
  • Assist the Executive Chef in all kitchen operations and preparation.
  • Prepare and cook a variety of dishes to meet the needs of our guests.
  • Develop and implement new menu items and culinary concepts.
  • Maintain purchasing, receiving, and food storage standards to ensure freshness and quality.
  • Ensure compliance with all applicable laws and regulations.

Leading Kitchen Operations:

  • Supervise and coordinate the activities of cooks and kitchen staff.
  • Lead shifts and personally prepare food items to meet the needs of our guests.
  • Utilize effective communication and leadership skills to motivate and develop the kitchen team.
  • Ensure that all kitchen staff understand and adhere to Marriott's high standards of quality and service.

Ensuring Exceptional Customer Service:

  • Provide exceptional service to our guests by ensuring that all food and beverage items are prepared to the highest standards.
  • Manage day-to-day operations to ensure that our guests receive the highest level of service and quality.
  • Empower kitchen staff to provide excellent customer service and resolve any issues that may arise.

Maintaining Culinary Goals:

  • Achieve and exceed performance goals, including food quality, presentation, and flavor.
  • Develop and implement strategies to improve kitchen efficiency and productivity.
  • Utilize the Labor Management System to effectively schedule and manage kitchen staff.

Managing and Conducting Human Resource Activities:

  • Identify the developmental needs of kitchen staff and provide coaching and mentoring to improve their skills and knowledge.
  • Participate in the employee performance appraisal process and provide feedback to kitchen staff.
  • Bring any issues or concerns to the attention of the department manager and Human Resources.

Additional Responsibilities:

  • Provide information and support to kitchen staff and other departments as needed.
  • Analyze information and evaluate results to make informed decisions.
  • Attend and participate in all pertinent meetings and training sessions.

Requirements:

High school diploma or equivalent required; 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, and 2 years of experience in the culinary, food and beverage, or related professional area.

Salary Range: $62,000 to $82,000 annually. Marriott offers a comprehensive benefits package, including health insurance, 401(k) plan, and paid time off.