Chef de Cuisine - Greek Restaurant

Role Overview

Chef de Cuisine at Marriott's Greek Restaurant. This role is accountable for the quality, consistency, and production of the restaurant kitchen while leading staff and managing all food-related functions.

Role Purpose

Lead kitchen operations and culinary execution while maintaining the highest standards of food quality, safety, and guest satisfaction. Balance hands-on culinary work with team leadership, menu development, purchasing coordination, and budget management.

Key Responsibilities

Culinary Standards and Operations

• Develop, design, and create new culinary applications, ideas, and 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.
• Check the quality of raw and cooked food products to ensure 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.
• Determine how food should be presented and create decorative food displays.
• Recognize superior quality products, presentations, and flavor.
• Assist in developing daily and seasonal menu items for the restaurant.

Kitchen Leadership and Team Development

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees and all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence.
• 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.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision making; demonstrate honesty and integrity; lead by example.
• Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills.
• Participate in training restaurant staff on menu items including ingredients, preparation methods, and unique tastes.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• 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.

Goals, Budget, and Safety

• 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 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.

Customer Service and Guest Relations

• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting the expectations of customers on a daily basis.
• 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.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.

Coordination and Communication

• Coordinate menus, purchasing, staffing, and food preparation for the property's restaurant.
• Communicate production needs to key personnel.
• Ensure compliance with all applicable laws and regulations.
• Provide information to supervisors, co-workers, 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 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 culinary, food and beverage, or related professional area.

Additional Information

Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated. Marriott is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.