{bc}
indeed

Executive Chef II

Marriott International
مكة, KSA
Full Time
Senior
Onsite
5 days ago
Culinary ArtsKitchen ManagementMenu DevelopmentTeam LeadershipFood SafetyBudget Management
Free

Job Fit Check

Base Career helps you apply smarter for this job.

?%
Ready to Scan

Key skills for this role

Culinary ArtsKitchen ManagementMenu Development
Smart Apply

Full Job Posting

Job Summary

  • Accountable for overall success of daily kitchen operations.
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
  • Works to continually improve guest and employee satisfaction while maximizing financial performance.
  • Supervises all kitchen areas to ensure consistent, high quality product.
  • Responsible for guiding and developing staff including direct reports.
  • Areas of responsibility: all food preparation areas (banquets, room service, restaurants, bar/lounge, employee cafeteria) and support areas (dish room, purchasing).

Education and Experience

  • High school diploma or GED; 6 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; 4 years experience.

Leading Kitchen Operations for Property

  • Leads kitchen management team.
  • Provides direction for all day to day operations.
  • Understands employee positions well enough to perform duties in employees' absence.
  • Provides guidance and direction to subordinates, including setting performance standards.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to meet guest service, operational needs, and financial objectives.
  • Establishes and maintains open, collaborative relationships with employees.
  • Solicits employee feedback and reviews satisfaction results.
  • Supervises and coordinates activities of cooks and workers.

Setting and Maintaining Goals for Culinary Function

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance, budget, and team goals.
  • Communicates importance of safety procedures and ensures employee understanding.
  • Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
  • Participates in budgeting process for areas of responsibility.
  • Knows and implements brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

  • Provides direction for menu development.
  • Monitors quality of raw and cooked food products to ensure standards are met.
  • Determines how food should be presented and creates decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types for regular basis or special guests/functions.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction.
  • Improves service by communicating and assisting individuals to understand guest needs.
  • Manages day to day operations ensuring quality and standards.
  • Displays leadership in guest hospitality and creates positive atmosphere.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service.
  • Reviews comment cards and guest satisfaction results to identify areas of improvement.

Managing and Conducting Human Resource Activities

  • Identifies developmental needs of others and coaches/mentors to improve knowledge or skills.
  • Ensures employees are treated fairly and equitably.
  • Trains kitchen associates on fundamentals of good cooking and plate presentations.
  • Administers performance appraisal process for direct report managers.
  • Interacts with Banquet Chef and Catering department on training.
  • Observes service behaviors and provides feedback.
  • Manages employee progressive discipline procedures.
  • Ensures disciplinary procedures are completed according to SOPs and LSOPs.

Additional Responsibilities

  • Provides information to executive teams, managers, supervisors, co workers, and subordinates by telephone, in writing, email, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.

Apply for this job in 1 click

Skip the repetitive application forms

Install the Base Career Chrome Extension and autofill job applications across major job boards with your profile.

Sarah M.James T.Maya R.

Trusted by over 500,000 job seekers on Base Career

Start Free Today

More from this employer

More jobs at Marriott International