Franchised Chef de Cuisine
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Franchised Chef de Cuisine

Marriott Worldwide

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Franchised Chef de Cuisine

About the job


Posting Date Jan 12, 2022
Job Number 22005034
Job Category Food and Beverage & Culinary
Location JW Marriott Savannah Plant Riverside District, 400 West River Street, Savannah, Georgia, United States VIEW ON MAP
Brand Marriott Hotels Resorts
Schedule Full-Time
Relocation? Y
Position Type Management
Located Remotely? N

Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Collection. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

JOB SUMMARY

Purpose / Objective

The overall objective and purpose of the Chef de Cuisine position is to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.

Areas of Responsibility

Primary areas of responsibility include, but are not limited to the following:

  • Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
  • Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
  • Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
  • Costing all food items and assisting the Executive Chef with monthly reports.
  • Creates kitchen labor schedules that meet the Peak Performance criteria.
  • Assists with the creation of seasonal, monthly, weekly & daily specials and menus
  • Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
  • Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
  • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
  • Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks
  • Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
  • Develop, implement and maintain sanitation practices and protocol.
  • Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots.
  • Create and monitor kitchen inventory to include order inspections and item selection.
  • Order and maintain outlet kitchen supplies at par levels to ensure quality production


Job Requirements

Minimum Qualifications

Education, Certifications, Work Experience:

  • Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
  • 3+ years of relevant work experience in similar scope and title – required
  • Experience within luxury brand/markets – preferred
  • Food Safety Manager certification – required or attained within 30 days


This company is an equal opportunity employer.

frnch1

Closed

Franchised Chef de Cuisine

Savannah, GA, United States

Full-time, Indefinite

Start Date:

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