Executive Chef

Marriott•Santa Clara, CA

17d•$153,000 - $198,000

About The Position

The Executive Chef is accountable for the overall success of daily kitchen operations. This role demonstrates culinary talent through hands-on work while leading staff and managing food-related functions. The Executive Chef works to improve guest and employee satisfaction and maximize financial performance, supervising kitchen areas to ensure consistent, high-quality products. The position guides and develops staff, ensures sanitation and food standards, and oversees food preparation and support areas, including banquets, room service, restaurants, bar/lounge, employee cafeteria, dish room, and purchasing. The role leads the kitchen management team and day-to-day operations; sets goals and standards; manages controllable expenses and participates in budgeting; directs menu development; ensures food quality, presentation, handling, purchasing, receiving, storage, and sanitation standards; and supports exceptional guest service. The Executive Chef also coaches and develops employees, oversees performance appraisal and progressive discipline processes for areas of responsibility, and communicates with executive teams, managers, supervisors, coworkers, and subordinates.

Requirements

High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; or
A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, and 4 years of experience in culinary, food and beverage, or a related professional area.

Responsibilities

Lead the kitchen management team and direct all day-to-day kitchen operations.
Supervise and coordinate cooks and other workers involved in food preparation.
Provide guidance to staff, set performance standards, monitor performance, and ensure appropriate staffing levels.
Demonstrate cooking techniques and equipment to staff and perform employee duties when needed.
Build collaborative relationships, encourage trust and cooperation, solicit employee feedback, and address employee concerns.
Develop and implement purchasing and receiving guidelines and control procedures.
Establish performance, budget, and team goals; participate in budgeting; and manage controllable expenses, including food costs, supplies, uniforms, and equipment.
Communicate and reinforce safety procedures and implement brand safety standards.
Direct menu development and ensure food quality, presentation, flavor, handling, temperature, storage, purchasing, receiving, and sanitation standards.
Prepare and cook foods for regular service and special guests or functions; determine food presentation and create decorative displays.
Ensure employees maintain required food-handling and sanitation certifications.
Support and improve customer service, communicate guest needs, coach employees, and ensure service meets customer expectations.
Interact with guests, obtain feedback, and respond to guest problems and complaints.
Review comment cards, guest satisfaction results, and other data to identify areas for improvement.
Coach, mentor, and train employees in cooking fundamentals, plate presentation, food knowledge, and menu composition.
Administer performance appraisals for direct-report managers and manage progressive discipline procedures and documentation.
Observe employee service behaviors and provide feedback to individuals or managers.
Communicate information to executive teams, managers, supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and results to select solutions and solve problems.