Executive Chef

3 hours ago


Lancaster, Pennsylvania, United States Marriott Lancaster At Penn Square Full time
Job Summary

The Executive Chef at Marriott Lancaster At Penn Square is responsible for overseeing the culinary operations of the hotel's restaurants and banquets. This includes supervising and assisting in the preparation of all food items, maintaining the highest standards of quality and presentation, and ensuring the cleanliness and sanitation of the kitchen and storage areas.

Responsibilities
  • Food Preparation and Presentation: Supervise and assist in the preparation of all food items, ensuring that they meet the highest standards of quality and presentation.
  • Culinary Operations: Oversee the culinary operations of the hotel's restaurants and banquets, including menu planning, inventory management, and food cost control.
  • Team Management: Supervise and train a team of cooks, stewards, and other kitchen staff, ensuring that they are equipped to provide excellent service to guests.
  • Quality Control: Maintain the highest standards of quality and presentation in all food items, ensuring that they meet the hotel's standards.
  • Inventory Management: Manage the inventory of food and supplies, ensuring that they are ordered and stored in a timely and efficient manner.
  • Cost Control: Control food costs, ensuring that they are within budget guidelines.
  • Menu Planning: Plan and implement menus for the hotel's restaurants and banquets, ensuring that they are appealing to guests and meet the hotel's standards.
  • Food Safety: Ensure that all food safety protocols are followed, including proper handling, storage, and preparation of food.
  • Guest Service: Provide excellent service to guests, ensuring that their needs are met and they have a positive experience.
Requirements
  • Education: A degree in culinary arts or a related field is preferred.
  • Experience: A minimum of 5 years of experience in a hotel or restaurant kitchen, with a proven track record of success in culinary operations.
  • Skills: Excellent culinary skills, including menu planning, food preparation, and presentation. Strong leadership and management skills, including the ability to supervise and train a team of cooks and stewards. Strong communication and interpersonal skills, including the ability to work effectively with guests, staff, and management.


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