وصف الوظيفة
Role Overview
Chef de Cuisine at Marriott International, St. Regis Hotels & Resorts. This role is accountable for the quality, consistency and production of the restaurant kitchen at a luxury hotel property.
Company Overview
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 brand has remained committed to an uncompromising level of bespoke and anticipatory service for all guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as signature Butler Service. St. Regis is part of the Marriott International portfolio of brands.
Role Purpose
Lead the restaurant kitchen to deliver exceptional culinary experiences while maintaining the highest standards of food quality, safety and presentation. Supervise kitchen staff, manage all food-related functions including menus and purchasing, and ensure guest and employee satisfaction within the operating budget.
Key Responsibilities
Culinary Standards and Kitchen Operations
- Develop, design and create new applications, ideas, relationships, systems or products including artistic contributions for the restaurant.
- Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
- Maintain food preparation handling and correct storage standards.
- Follow proper handling and right temperature of all food products.
- Recognize superior quality products, presentations and flavor.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Estimate daily restaurant production needs.
- Plan and manage food quantities and plating requirements for the restaurant.
- Communicate production needs to key personnel.
- Assist in developing daily and seasonal menu items for the restaurant.
- Determine how food should be presented and create decorative food displays.
- Ensure compliance with all applicable laws and regulations.
Leading and Managing Kitchen Team
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Supervise and manage restaurant kitchen employees and all day-to-day operations.
- Understand employee positions well enough to perform duties in employees' absence.
- Lead shift teams while personally preparing food items and executing requests based on required specifications.
- Use interpersonal and communication skills to lead, influence and encourage others.
- Advocate sound financial and business decision making.
- Demonstrate honesty and integrity and lead by example.
- Encourage and build mutual trust, respect and cooperation among team members.
- Serve as a role model to demonstrate appropriate behaviors.
- Ensure and maintain the productivity level of employees.
- Ensure employees are cross-trained to support successful daily operations.
- Ensure employees understand expectations and parameters.
- Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
Kitchen Goals and Budget Management
- Set and support achievement of kitchen goals including performance goals, budget goals and team goals.
- Develop specific guidance and plans to prioritize, organize and accomplish daily kitchen operations work.
- Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.
- Know and implement company safety standards.
- Effectively investigate, report and follow up on employee accidents.
Guest Service and Satisfaction
- Provide services that are above and beyond for customer satisfaction and retention.
- Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of customers on a daily basis.
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
- Set a positive example for guest relations.
- Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
- Empower employees to provide excellent customer service.
- Handle guest problems and complaints.
- Interact with guests to obtain feedback on product quality and service levels.
Human Resources and Training
- Identify the developmental needs of others and coach, mentor or otherwise help others to improve their knowledge or skills.
- Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manage employee progressive discipline procedures.
- Participate in the employee performance appraisal process, providing feedback as needed.
- Use all available on-the-job training tools for employees.
- Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
Communications and Problem-Solving
- Provide information to supervisors, coworkers and subordinates by telephone, in written form, email or in person.
- Analyze information and evaluate results to choose the best solution and solve problems.
- Attend and participate in all pertinent meetings.
Qualifications & Experience
High school diploma or GED with 4 years of 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 with 2 years of experience in the culinary, food and beverage or related professional area.
Additional Information
Marriott International is an equal opportunity employer, committed to non-discrimination on any protected basis, including disability, veteran status or other basis protected by applicable law. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated.