Executive Chef

17 hours ago


Park City, Utah, United States Marriott International Inc Full time

About Us

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world.

The hourly pay range for this position is $28.85 to $38.46. Marriott offers 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, and other life and work wellness benefits.

About This Job

We are seeking an experienced Sous Chef to join our team at St. Regis Hotels & Resorts. As a key member of our culinary team, you will be responsible for overseeing the daily kitchen operations, ensuring high-quality food products, and leading a team of skilled chefs and cooks.

Key Responsibilities

  • Assist in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Determine how food should be presented and create decorative food displays.
  • Support supervision of kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
  • Inform purchasing, receiving and food storage standards.
  • Ensure compliance with food handling and sanitation standards.
  • Perform all duties of kitchen managers and associates as necessary.
  • Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.
  • Assist Executive Chef with all kitchen operations.
  • Recognize superior quality products, presentations and flavor.
  • Ensure compliance with all local, state and federal regulations.
  • Follow proper handling and right temperature of all food products.
  • Operate and maintain all department equipment and report malfunctions.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Check the quality of raw and cooked food products to ensure that standards are met.

Requirements

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

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