Marriott Hotel - Executive Chef
Published On:
26th, June 2023
Closes on:
22nd, July 2023
Job closed
Job Description
Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Responsibilities:
- High school diploma or GED;
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major;
- 4 to 6 years experience in the culinary, food and beverage, or related professional area.
- Pre-opening experience advantageous
- Creative and artistic flair pertaining to food presentation, effective menu planning / design and implementation
- Strong financial knowledge with regards to controlling of food cost and set budgets
- Ability to drive staff development and training
- Ability to operate within a highly pressurized fast paced / changing environment
- Strong communication and interpersonal skills.
- Effective problem solving, decision making and conflict management skills
- Zero tolerance to poor hygiene / food storage practices
- Knowledge of Health and Safety Regulations and protocols.
Requirements:
- High school diploma or GED;
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major;
- 4 to 6 years experience in the culinary, food and beverage, or related professional area.
- Pre-opening experience advantageous
- Creative and artistic flair pertaining to food presentation, effective menu planning / design and implementation
- Strong financial knowledge with regards to controlling of food cost and set budgets
- Ability to drive staff development and training
- Ability to operate within a highly pressurized fast paced / changing environment
- Strong communication and interpersonal skills.
- Effective problem solving, decision making and conflict management skills
- Zero tolerance to poor hygiene / food storage practices
- Knowledge of Health and Safety Regulations and protocols.