Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Welcome Group, Inc.. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

POSITION SUMMARY The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

The Executive Chef directs all aspects of Kitchen operations including guest service, sales, accounting/budgeting, asset protection, inventory control and human resources.  The Executive Chef   directs all operations in alignment with the direction of the General Manager, Company, brand standards, and local, state and national regulations.  Responsible for quality service, meeting/exceeding financial goals, short and long term planning and day-to-day operations. Recommends the Kitchen budget, marketing/business plans, capital expenditures and manages within approved plans and objectives.

This position directly manages assigned staff and indirectly manages all subordinates.  Articulates Company goals to the staff.  Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates.  Unites associates in a common commitment to achieve and exceed these goals.  Works closely with management throughout the hotel and the Company.  Impresses guests with quality and timely service in a pleasant and friendly manner.

ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•    Guest Satisfaction – Direct and ensure Kitchen standards and procedures are followed.  Direct Kitchen staff schedules to ensure adequate coverage while managing the department budget.  Ensure timely response to guest needs.  Resolve guest complaints as appropriate to maintain guest satisfaction.  Regularly review service scores to identify areas needing improvement and implement appropriate changes.  Ensure the Kitchen staff regularly adheres to all guest service basics such as uniforms, name tags and proper guest greeting.  Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.

•    Human Resources – In conjunction with the Human Resources department, direct recruiting, hiring, training, development and retention of a motivated and efficient Kitchen staff.  Clearly communicate to associates the standards of performance and their role in contributing to individual and team success.  Ensure all required training occurs including orientation, safety, fire, and blood-borne pathogen.  Coach, counsel, resolve conflicts, discipline and terminate as appropriate through fair treatment and in compliance with Company policies and procedures.  Conduct associate performance and salary reviews in a timely manner and in accordance with Company guidelines.  Ensure all policies and procedures are followed.  Insist on a work environment that is free from harassment.  Promote the hotel as an employer of choice in the community.https://careers.marriott.com/chef/job/E386C229B54125ABE7E39CDCC74FAF22