Ph3Job Summary /h3 pExhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. /p h3Candidate Profile /h3 h3Education And Experience /h3 ulliHigh school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ulli2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul h3Core Work Activities /h3 h3Assisting in Leading Kitchen Operations for Property /h3 ul liProvides direction for all day-to-day operations. /li liUnderstands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. /li liProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /li liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liServing as a role model to demonstrate appropriate behaviors. /li liEnsures property policies are administered fairly and consistently. /li liReviews staffing levels to ensure that guest service, operational needs and financial objectives are met. /li liEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. /li liSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. /li liSupervises and coordinates activities of cooks and workers engaged in food preparation. /li liDemonstrate new cooking techniques and equipment to staff. /li /ul h3Setting and Maintaining Goals for Culinary Function and Activities /h3 ul liDevelops and implements guidelines and control procedures for purchasing and receiving areas. /li liEstablishes goals including performance goals, budget goals, team goals, etc. /li liCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. /li liManages department controllable expenses including food cost, supplies, uniforms and equipment. /li liParticipates in the budgeting process for areas of responsibility. /li liKnows and implements the brand's safety standards. /li /ul h3Ensuring Culinary Standards And Responsibilities Are Met /h3 ul liProvides direction for menu development. /li liMonitors the quality of raw and cooked food products to ensure that standards are met. /li liDetermines how food should be presented, and create decorative food displays. /li liRecognizes superior quality products, presentations and flavor. /li liEnsures compliance with food handling and sanitation standards. /li liFollows proper handling and right temperature of all food products. /li liEnsures employees maintain required food handling and sanitation certifications. /li liMaintains purchasing, receiving and food storage standards. /liliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides and supports service behaviors that are above and beyond for customer satisfaction and retention. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /li liManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. /li liDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. /li liInteracts with guests to obtain feedback on product quality and service levels. /li liResponds to and handles guest problems and complaints. /li liEmpowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. /li liReviews comment cards, guest satisfaction results and other data to identify areas of improvement. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. /li liEnsures employees are treated fairly and equitably. /li liTrains kitchen associates on the fundamentals of good cooking and excellent plate presentations. /li liAdministers the performance appraisal process for direct report managers. /li liInteracts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. /li liObserves service behaviors of employees and provides feedback to individuals and or managers. /li liManages employee progressive discipline procedures for areas of responsibility. /li liEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. /li /ul h3Additional Responsibilities /h3 ul liProvides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. /li liAnalyzes information and evaluating results to choose the best solution and solve problems. /li /ul pAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. /p /p #J-18808-Ljbffr