Job Description: Exhibits 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. Job Responsibilities: Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Manages employee progressive discipline procedures for areas of responsibility. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Monitors the quality of raw and cooked food products to ensure that standards are met. Provides direction for all day-to-day operations. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Determines how food should be presented, and create decorative food displays. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures compliance with food handling and sanitation standards. Provides direction for menu development. Ensures employees maintain required food handling and sanitation certifications. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Serving as a role model to demonstrate appropriate behaviors. Recognizes superior quality products, presentations and flavor. Establishes goals including performance goals, budget goals, team goals, etc. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements guidelines and control procedures for purchasing and receiving areas. Follows proper handling and right temperature of all food products. Qualification & Experience: 2-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. Job Details: Company: Marriott International Vacancy Type: Full Time Job Location: Jacksonville, FL, US Application Deadline: N/A Apply Here vacancyoptions.com
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