Specialty Restaurant Chef

Marriott•Longboat Key, FL

10d•$72,000 - $91,000

About The Position

The Specialty Restaurant Chef is accountable for the quality, consistency, and production of the specialty restaurant kitchen. The role combines hands-on food preparation with leadership of kitchen staff and management of food-related functions, including menus, purchasing, staffing, and 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 team members. The position oversees specialty restaurant kitchen operations and shift teams, ensures compliance with food and beverage policies and applicable laws, and maintains proper food handling, storage, and temperature standards. It also manages production needs, menu development, food presentation, kitchen goals and budgets, guest service, employee training and performance activities, and coordination with colleagues and supervisors. Candidates must have either a high school diploma or GED and four years of relevant experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of relevant experience.

Requirements

High school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area; alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of relevant experience.
Ability to lead kitchen staff and manage specialty restaurant kitchen operations, food preparation, and production.
Knowledge of food preparation, handling, storage, temperature control, sanitation, and food quality standards.
Interpersonal and communication skills to lead, influence, encourage, coach, and collaborate with others.
Ability to manage budgets and kitchen goals and make sound financial and business decisions.
Ability to address guest needs, feedback, and complaints and maintain customer satisfaction.
Ability to analyze information, evaluate results, and solve problems.

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; ensure compliance with applicable laws and regulations.
Recognize superior-quality products, presentations, and flavor; plan food quantities and plating requirements.
Communicate production needs to key personnel and estimate daily specialty restaurant production needs.
Assist in developing daily and seasonal menu items.
Prepare and cook foods of all types, including items for special guests or functions; check raw and cooked food quality against standards.
Determine food presentation and create decorative food displays.
Supervise and coordinate cooks and other workers engaged in food preparation.
Lead shift teams while personally preparing food and fulfilling requests to required specifications.
Manage day-to-day specialty restaurant kitchen operations and understand employee duties well enough to perform them when employees are absent.
Build trust, respect, cooperation, and open, collaborative relationships among team members; model appropriate behavior and maintain employee productivity.
Cross-train employees and ensure they understand expectations and operating parameters.
Set and support kitchen performance, budget, and team goals; plan and prioritize daily kitchen operations.
Manage the kitchen's contribution to property financial goals and meet or exceed budgeted goals.
Investigate, report, and follow up on employee accidents; implement company safety standards.
Provide service above and beyond expectations and manage daily operations to meet customer quality and service standards.
Improve service through communication, guidance, feedback, and individual coaching; promote guest satisfaction and continuous improvement.
Empower employees to deliver excellent customer service, handle guest problems and 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 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, co-workers, 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.