Restaurant Chef

Marriott•Park City, UT

2h•$71,000 - $90,000

About The Position

The Restaurant Chef is accountable for the quality, consistency, and production of the restaurant kitchen. The role combines hands-on culinary work with leadership of kitchen staff and oversight of 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, meeting sanitation and food standards, and developing and training employees. The position supervises restaurant kitchen operations and staff, ensures compliance with food and beverage policies and applicable laws, and maintains standards for food handling, storage, preparation, presentation, and quality. It contributes to menu development and production planning, manages kitchen goals and budget performance, and supports exceptional guest service. The role also coaches and trains staff, participates in hiring and performance processes, addresses guest concerns, and communicates with colleagues and supervisors.

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 experience in culinary, food and beverage, or a related professional area.

Responsibilities

Oversee the quality, consistency, and production of the restaurant kitchen and personally prepare and cook food as needed.
Coordinate restaurant menus, purchasing, staffing, food preparation, production needs, quantities, and plating requirements.
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, procedures, applicable laws, and company safety standards.
Maintain proper food preparation, handling, storage, and temperature standards; check the quality of raw and cooked food products.
Recognize quality products, presentations, and flavors; determine food presentation and create decorative displays.
Assist in developing daily and seasonal menu items and communicate production needs to key personnel.
Supervise, coordinate, and manage cooks and other kitchen employees, including day-to-day operations and covering employee duties when needed.
Lead shift teams while personally preparing food and fulfilling requests to required specifications; promote trust, cooperation, and appropriate workplace behavior.
Maintain employee productivity, cross-training, clear expectations, and collaborative working relationships.
Set and support kitchen performance, budget, and team goals; plan and prioritize daily operations and manage toward budgeted goals.
Investigate, report, and follow up on employee accidents.
Provide exceptional customer service, maintain service quality and standards, coach employees on guest needs, and encourage continuous improvement.
Handle guest problems and complaints and interact with guests to obtain feedback on product quality and service.
Identify employee development needs; coach, mentor, and train staff, including training on menu ingredients, preparation methods, and distinctive tastes.
Manage progressive discipline procedures and participate in performance appraisals, interviewing, and hiring as needed.
Use available on-the-job training tools for employees.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and results to select solutions and resolve problems.
Attend and participate in pertinent meetings.