Executive Chef

Marriott•San Francisco, CA

5d•$153,000 - $198,000

About The Position

The Executive Chef is accountable for the overall success of daily kitchen operations. The role combines hands-on culinary work with leadership of kitchen staff and management of food-related functions, with the goal of improving guest and employee satisfaction while maximizing financial performance. The Executive Chef supervises kitchen areas to ensure consistent, high-quality food, guides and develops staff, and ensures sanitation and food standards are met. Areas of responsibility include food preparation operations such as banquets, room service, restaurants, bar/lounge and employee cafeteria, as well as support areas including the dish room and purchasing. The role leads the kitchen management team and directs day-to-day operations, staffing, performance, purchasing, budgeting, food quality, safety and sanitation. It also supports guest service and hospitality, responds to guest feedback and complaints, and manages training, coaching, performance appraisals and progressive discipline for employees in its areas of responsibility.

Requirements

High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, 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 provide direction for day-to-day kitchen operations.
Coordinate and supervise cooks and other staff engaged in food preparation, and demonstrate cooking techniques and equipment to staff.
Guide subordinates, establish performance standards, monitor performance, and foster trust, respect, cooperation and open communication among employees.
Review staffing levels to meet guest-service, operational and financial needs; understand employee positions well enough to cover absences or determine replacements.
Administer property policies fairly and consistently, solicit employee feedback, and address employee concerns.
Develop and implement purchasing and receiving guidelines and control procedures; maintain purchasing, receiving and food-storage standards.
Establish performance, budget and team goals; participate in budgeting and manage controllable expenses, including food costs, supplies, uniforms and equipment.
Communicate and implement safety procedures and brand safety standards.
Direct menu development and monitor the quality of raw and cooked products, food presentation, flavor and decorative displays.
Ensure compliance with food handling, temperature and sanitation standards, including required employee certifications.
Prepare and cook foods of all types for regular service, special guests and functions.
Promote service behaviors that support guest satisfaction and retention; coach employees on guest needs and service expectations.
Oversee daily operations to meet quality standards and customer expectations, interact with guests for feedback, and respond to guest problems and complaints.
Review comment cards, satisfaction results and other data to identify service improvements.
Identify employee development needs and coach, mentor and train kitchen associates in cooking fundamentals and plate presentation.
Administer performance appraisals for direct-report managers and progressive discipline procedures; ensure disciplinary documentation follows applicable standard and local operating procedures and support the Peer Review Process.
Coordinate with the Banquet Chef and Catering department on training related to food knowledge and menu composition.
Provide information to executives, managers, supervisors, coworkers and subordinates by telephone, in writing, by email or in person.
Analyze information and evaluate results to select solutions and solve problems.