Specialty Chef

Marriott•Naples, FL

2d•$80,000 - $103,000

About The Position

The Specialty Chef is accountable for the quality, consistency, and production of the specialty restaurant kitchen. The role personally performs culinary tasks 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, meeting sanitation and food standards, and developing and training employees. The position oversees kitchen operations and food preparation, leads and supports employees, manages restaurant goals and budgets, and delivers exceptional customer service. It also contributes to training, performance feedback, hiring, problem-solving, and day-to-day communication.

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.

Responsibilities

Develop, design, or create new applications, ideas, relationships, systems, products, and artistic contributions for the specialty restaurant.
Supervise specialty restaurant kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Maintain food preparation, handling, storage, and temperature standards.
Plan and manage food quantities and plating requirements, communicate production needs, and estimate daily production needs.
Assist in developing daily and seasonal menu items.
Prepare and cook foods of all types, including for special guests or functions.
Check the quality of raw and cooked food and determine food presentation, including creating decorative displays.
Ensure compliance with applicable laws, regulations, and safety standards.
Supervise and coordinate cooks and other food-preparation workers, lead shift teams, and personally prepare food to required specifications.
Manage specialty restaurant kitchen employees and day-to-day operations, and understand employee duties well enough to perform them in their absence.
Build trust, respect, cooperation, and open working relationships among team members; lead by example and maintain employee productivity.
Ensure employees are cross-trained and understand expectations and operating parameters.
Set and support kitchen performance, budget, and team goals; plan and prioritize daily operations; and manage the kitchen's contribution to property financial objectives.
Investigate, report, and follow up on employee accidents.
Provide service that exceeds customer expectations; maintain quality and standards; and improve service through communication, guidance, feedback, and coaching.
Set a positive example for guest relations, emphasize guest satisfaction and continuous improvement, empower employees to provide excellent service, handle guest problems and complaints, and obtain guest feedback.
Identify employee development needs and coach, mentor, or otherwise support employees in improving their skills and knowledge.
Train specialty restaurant staff on menu items, 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 employees 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.