Chef-Head
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Key skills for this role
About the Role
Marriott Executive Apartments is seeking a Head Chef to oversee daily kitchen operations, lead culinary staff, and ensure high-quality food production. The role requires culinary expertise, menu development, and team management to maintain guest satisfaction and budget goals.
Key Skills for This Role
Responsibilities
- Prepare and cook foods of all types for regular service and special functions
- Develop, design, or create new menus and recipes
- Supervise kitchen shift operations and ensure compliance with food and beverage policies
- Maintain purchasing, receiving, and food storage standards
- Lead and develop culinary team, including training and performance management
- Ensure compliance with food handling, sanitation, and safety standards
- Manage budgets, staffing levels, and payroll to achieve financial goals
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience
Full Job Posting
Job Summary
- Accountable for overall success of daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading staff.
- Works to improve guest and employee satisfaction while maintaining operating budget.
Education and Experience
- High school diploma or GED; 4 years experience in 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.
Ensuring Culinary Standards and Responsibilities are Met
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjusts systems and procedures in the kitchen to ensure effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand’s Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
Leading Culinary Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Supervises and manages employees; manages all day to day operations.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees.
- Estimates daily production needs on a weekly basis and communicates to kitchen personnel.
- Leads shifts while personally preparing food items and executing requests.
Maintaining Culinary Goals
- Achieves and exceeds goals including performance goals, budget goals, team goals.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Comprehends budgets, operating statements and payroll progress reports.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands impact of department operations on overall property financial goals.
- Orders employee uniforms according to budget and ensures proper inventory.
- Reviews staffing levels to ensure guest service, operational and financial objectives are met.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations ensuring quality, standards and meeting customer expectations.
- Improves service by communicating and assisting individuals to understand guest needs.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive ongoing training to understand guest expectations.
Managing and Conducting Human Resource Activities
- Identifies developmental needs of others and coaches, mentors, or helps improve knowledge or skills.
- Identifies educational needs and develops formal training programs.
- Assists in interviewing and hiring employee team members with appropriate skills.
- Participates in employee performance appraisal process.
- Solicits employee feedback and reviews satisfaction results.
- Participates in training Restaurant and Catering staff on menu items.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluates results to choose best solution and solve problems.
- Attends and participates in all pertinent meetings.
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