Executive Chef | Marriott Milwaukee West

CSM Careers•Waukesha, WI

2d•Onsite

About The Position

This position is responsible for ensuring the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive employee relations. Accountable for managing staff to ensure highest level of food quality and production to standards. Responsible for daily line checks, expediting for quality control, and other follow up as necessary. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service. Ensures outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards. Depending on brand standards, meets menu revision timelines. Accountable for entire process including internal and competitive set analysis, and menu engineering. Upon completion of menu changes, trains team and develops new menu items, use records, and photographs. Communicates effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline. Responsible for the management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows CSM procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources. Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality. Responsible for the training all employees and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to CSM training policies. Ensures all company, brand, and department specific training requirements are met. Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations.

Requirements

6+ years of progressive kitchen supervisory experience required.
Must be detail oriented.
Ability to communicate well with all levels within and outside the organization.
Must be able to problem-solve with employees.
Must be able to manage multiple priorities in a fast-paced environment.
High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
Serve Safe or approved equivalent certification, or the ability to obtain certification is required.

Responsibilities

Ensuring the culinary department operates effectively, including adherence to health regulations.
Following brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs.
Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive employee relations.
Managing staff to ensure highest level of food quality and production to standards.
Daily line checks, expediting for quality control, and other follow up as necessary.
Ensuring food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Ensuring outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards.
Meeting menu revision timelines, depending on brand standards.
Accountable for entire process including internal and competitive set analysis, and menu engineering.
Training team and developing new menu items, use records, and photographs upon completion of menu changes.
Communicating effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline.
Management of kitchen expenses to maximize hotel profitability.
Effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
Following CSM procurement guidelines and applying good business judgment, controlling food cost while maximizing food and beverage revenue.
Assisting with the preparation and management of the department budget.
Managing and maintaining company assets to stay within budget guidelines and prolong the life of company resources.
Ensuring guest satisfaction by ensuring food and beverage standards are met.
Identifying and addressing guest concerns in a timely and efficient manner.
Working side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
Training all employees and ensuring training records are maintained.
Analyzing quality issues, identifying training needs and ensuring implementation to improve results.
Utilizing available resources and adhering to CSM training policies.
Ensuring all company, brand, and department specific training requirements are met.
Conducting routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations.