Executive Chef

EOS • Pompano Beach, FL

7d

About The Position

Job Duties & Responsibilities: Oversees back-of-house operations. Hires, trains, and manages kitchen staff. Sets the staffing schedule. Leads pre-shift meetings. Develops recipes and menus. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Responsible for financial planning and budgeting. Establishes goals including budget goals. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Follows all BSA requirements within the Marriott brand. Must ensure sanitation and food standards are achieved. Overseeing all food preparation areas: banquets, room service, and restaurants. Oversee all support areas; dish room. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Encourages and builds mutual trust, respect, and cooperation among team members. 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. Demonstrates new cooking techniques and equipment to staff. Ensures employees maintain required food handling and sanitation certifications. Interacts with the guests to obtain feedback on product quality and service levels. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Supportive Functions Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and assist individuals with disabilities. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Speak with others using clear and professional language. Visually inspect tools, equipment, or machines.

Requirements

• Ability to multitask and prioritize and delegate daily workload
• Ability to handle sensitive material with the utmost discretion and confidentiality
• Must be energetic, a self-starter, and able to work in a fast-paced environment
• Must be detail-oriented and able to work both independently and with a team
• Must be effective at listening, understanding, and clarifying inquiries made by resort staff
• Must be able to show initiative, including anticipating resort or operational needs
• visually inspect tools, equipment, or machines
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Grasp, turn, and manipulate objects of varying size and weight
• Stand, sit, or walk for an extended period of time
• Move up and down stairs and/or service ramps
• Perform other reasonable job duties as requested by Supervisors

Responsibilities

• Oversees back-of-house operations
• Hires, trains, and manages kitchen staff
• Sets the staffing schedule
• Leads pre-shift meetings
• Develops recipes and menus
• Determines plating and presentation plans
• Orders and evaluates the quality of new food
• Stocks the kitchen with necessary supplies
• Responsible for financial planning and budgeting
• Establishes goals including budget goals
• Handles and resolves customer complaints
• Makes sure the kitchen staff follows all food safety laws
• Sets and implements the kitchen policies and procedures
• Follows all BSA requirements within the Marriott brand
• Ensures sanitation and food standards are achieved
• Overseeing all food preparation areas: banquets, room service, and restaurants
• Oversee all support areas; dish room
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Encourages and builds mutual trust, respect, and cooperation among team members
• 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
• Demonstrates new cooking techniques and equipment to staff
• Ensures employees maintain required food handling and sanitation certifications
• Interacts with the guests to obtain feedback on product quality and service levels
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees
• Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications
• Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and assist individuals with disabilities
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees
• Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings
• Speak with others using clear and professional language
• Visually inspect tools, equipment, or machines

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed