Executive Chef

$108,000 - $140,000/Yr

Marriott International - Atlanta, GA

posted 2 months ago

Full-time - Manager
Atlanta, GA
Accommodation

About the position

The Executive Chef is responsible for the overall success of daily kitchen operations, leading the culinary team, and managing all food-related functions. This role focuses on improving guest and employee satisfaction while maximizing financial performance. The Executive Chef supervises all kitchen areas to ensure high-quality food production and is accountable for staff development, sanitation, and food standards.

Responsibilities

  • Lead kitchen management team and provide direction for daily operations.
  • Understand employee positions to perform duties in their absence or find replacements.
  • Guide and direct subordinates, setting performance standards and monitoring performance.
  • Utilize interpersonal skills to lead, influence, and encourage team members.
  • Encourage mutual trust, respect, and cooperation among team members.
  • Serve as a role model demonstrating appropriate behaviors.
  • Administer property policies fairly and consistently.
  • Review staffing levels to meet guest service and operational needs.
  • Establish open, collaborative relationships with employees.
  • Solicit employee feedback and address concerns based on satisfaction results.
  • Supervise and coordinate activities of cooks and food preparation workers.
  • Demonstrate new cooking techniques and equipment to staff.
  • Develop and implement guidelines for purchasing and receiving areas.
  • Establish performance, budget, and team goals.
  • Communicate safety procedures and ensure employee understanding.
  • Manage department controllable expenses including food costs and supplies.
  • Participate in budgeting for areas of responsibility.
  • Direct menu development and monitor food quality standards.
  • Ensure compliance with food handling and sanitation standards.
  • Prepare and cook foods for regular and special events.
  • Provide exceptional customer service and support service behaviors.
  • Interact with guests to obtain feedback on product quality and service levels.
  • Manage day-to-day operations ensuring quality and standards are met.
  • Empower employees to provide excellent customer service and training.
  • Review guest satisfaction data to identify areas for improvement.
  • Identify developmental needs of staff and provide coaching and mentoring.
  • Administer performance appraisal processes for direct report managers.

Requirements

  • High school diploma or GED with 6 years of experience in culinary, food and beverage, or related area.
  • 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience in culinary, food and beverage, or related area.

Benefits

  • Comprehensive health care benefits
  • 401(k) plan with up to 5% company match
  • Employee stock purchase plan at 15% discount
  • Accrued paid time off (including sick leave)
  • Life insurance
  • Group disability insurance
  • Travel discounts
  • Adoption assistance
  • Paid parental leave
  • Health savings account
  • Flexible spending accounts
  • Tuition assistance
  • Pre-tax commuter benefits
  • Other life and work wellness benefits
  • Potential stock awards and deferred compensation plans
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