Restaurant Chef

Marriott•Detroit, MI

17h•$72,000 - $92,000

About The Position

The Restaurant Chef is accountable for the quality, consistency, and production of the restaurant kitchen. The role leads the kitchen team while personally performing culinary tasks, coordinating menus, purchasing, staffing, and food preparation. The Chef works with the team to improve guest and employee satisfaction while maintaining the operating budget, ensuring sanitation and food standards, and developing and training employees. The Chef supervises restaurant kitchen operations and food-preparation staff, manages daily operations, upholds company policies and applicable regulations, and supports kitchen performance, budget, and team goals. The role also maintains customer-service standards, addresses guest concerns and feedback, and participates in staff training, coaching, discipline, performance appraisals, and hiring.

Requirements

High school diploma or GED and 4 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 2 years of experience in culinary, food and beverage, or a related professional area.

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 menu items.
Ensure compliance with applicable laws and regulations.
Estimate daily restaurant production needs and prepare and cook foods for regular service and special guests or functions.
Check raw and cooked food quality and determine food presentation, including creating decorative displays.
Supervise and coordinate cooks and other food-preparation workers.
Lead shift teams while personally preparing food and fulfilling requests to required specifications.
Manage restaurant kitchen employees and day-to-day operations, and perform employees' duties when needed.
Build trust, respect, cooperation, and open collaborative relationships among team members; lead by example.
Maintain employee productivity, cross-training, and understanding of expectations and operating parameters.
Set and support kitchen performance, budget, and team goals; organize and prioritize daily kitchen operations.
Manage kitchen operations to achieve or exceed budget goals and understand their impact on overall 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 daily quality and service standards, and promote continuous improvement.
Communicate guest needs, provide guidance and coaching, model positive guest relations, handle complaints, and obtain feedback on product quality and service.
Identify employee development needs and coach, mentor, and help staff improve their knowledge and skills.
Train restaurant staff on menu items, including 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 qualified team members.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and results to select solutions and solve problems.
Attend and participate in pertinent meetings.