Restaurant Chef

Marriott • Avon, CO

6d • $71,000 - $89,000

About The Position

The Restaurant Chef is accountable for the quality, consistency, and production of the restaurant kitchen. The role performs culinary work while leading staff and managing food-related functions, including menus, purchasing, staffing, and food preparation. The chef works with the team to improve guest and employee satisfaction while maintaining the operating budget and meeting sanitation and food standards. The role also develops and trains team members to improve results.

The chef supervises restaurant kitchen operations and employees, prepares and cooks food, ensures compliance with food-handling standards and applicable laws, and supports menu development. The position leads kitchen teams, manages daily operations and budgets, supports customer satisfaction, and participates in staff training, coaching, discipline, performance reviews, and hiring.

The posting describes Marriott International and The Ritz-Carlton’s commitment to equal opportunity, a diverse and inclusive workplace, and delivering exceptional luxury hospitality and the brand’s Gold Standards. Benefits are described as a broad offering supporting employees and their families, wellbeing, career development, and personal interests; eligibility and options may vary by employment status, position, and location.

Requirements

• High school diploma or GED and 4 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 2 years of relevant experience.
• Ability to lead kitchen staff and manage restaurant kitchen operations.
• Knowledge of food preparation, handling, storage, and temperature standards, and applicable food laws and regulations.
• Ability to prepare and cook food, assess food quality, plan quantities and plating, and present food appropriately.
• Interpersonal and communication skills to lead, influence, encourage, coach, and collaborate with others.
• Ability to manage kitchen goals, budgets, safety, customer service, and employee development.

Responsibilities

• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
• Maintain food preparation, handling, storage, and temperature standards.
• Recognize superior-quality products, presentations, and flavors.
• Plan and manage food quantities and plating requirements; communicate production needs to key personnel.
• Assist in developing daily and seasonal restaurant menu items.
• Ensure compliance with applicable laws and regulations.
• Estimate daily restaurant production needs; prepare and cook foods for regular service, special guests, or functions.
• Check the quality of raw and cooked food products and determine presentation, including creating decorative food displays.
• Supervise and coordinate cooks and other food-preparation workers; lead shift teams while personally preparing food to specifications.
• Manage restaurant kitchen employees and day-to-day operations, and be able to perform employees’ duties in their absence.
• Build trust, respect, cooperation, and open collaborative relationships among team members; lead by example and encourage sound business decisions.
• Maintain employee productivity, cross-training, and understanding of expectations and operating parameters.
• Set and support kitchen performance, budget, and team goals; prioritize, organize, and accomplish daily kitchen work.
• Manage kitchen operations to achieve or exceed budgeted goals and understand their impact on property financial objectives.
• Investigate, report, and follow up on employee accidents, and implement company safety standards.
• Deliver service that supports customer satisfaction and retention; maintain quality and service standards and provide guidance, feedback, and coaching to improve service.
• Set a positive example for guest relations, emphasize guest satisfaction and continuous improvement, empower employees to provide excellent service, handle guest complaints, and obtain guest feedback on product quality and service.
• Identify employee development needs and coach, mentor, or otherwise help employees improve their knowledge and skills.
• Participate in training restaurant staff on menu ingredients, preparation methods, and distinctive tastes.
• Manage progressive discipline procedures and participate in employee performance appraisals, providing feedback as needed.
• Use available on-the-job training tools and assist with interviewing and hiring team members with appropriate skills.
• Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
• Analyze information and evaluate results to select solutions and solve problems.
• Attend and participate in pertinent meetings.

Benefits

• A wide range of benefits designed to support employees and their families, wellbeing, career development, and personal interests; eligibility and options may vary by employment status, position, and location.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED