JOB SUMMARY Entry-level management position that focuses on supporting the day-to-day activities in the kitchen, Assists Sous Chefs, Executive Sous Chef and Executive Chef in all areas of the kitchen including food production, purchasing and kitchen sanitation.
Position assists in ensuring guest and associate satisfaction is achieved while maintaining the operating budget.
Candidate Profile Experience Culinary experience at Restaurant Chef level in a large high-quality hotel or restaurant, previous Chef De Partie with large banqueting experience required.
Skills and Knowledge Knowledge of kitchen operational procedures Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures Knowledge of basic sanitation requirements and food handling safety standards Effective decision-making skills Strong problem-solving skills Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting, and scheduling Strong customer and associate relation skills Knowledge of overall hotel operations as they relate to the kitchen Ability to effectively manage labor productivity Good presentation and platform skills Good communication skills (verbal, listening, writing) Strong organization skills Effective conflict management skills Effective change management skills Good training/facilitator skills Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of Irish governmental regulations and safety standards Internationally recognized Culinary Education preferred Certifications as required complying with local legislation Business Results Balanced Scorecard Results: Assists in conducting activities to drive financial results, guest satisfaction, human capital index and market share.
Operations:Works with kitchen managers and associates to meet or exceed department and hotel goals.
Guest Satisfaction:Sets daily example of guest hospitality and understands the customer's expectations related to food quality and presentation.
Ensures kitchen associates strive to meet or exceed guest expectations.
Human Resources:Supports the hiring, development, and retention of a diverse workforce to deliver excellent products and services.
Sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success.
Sales and Revenue Management: Assists as needed with supporting restaurant outlet and catering sales efforts.
Financial Management: Participates in the management of kitchen areas to achieve or exceed budget expectations.
Technical Expertise (Learning and Applying Personal Expertise) The following are specific responsibilities and contributions critical to the successful performance of the position: Operations/Property Management Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.
Supervises daily shift operations and oversees production and preparation of culinary items.
Opens and closes kitchen shifts and ensures completion of assigned duties.
Maintains food handling and sanitation standards.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Assists with developing menus and promotions.
Operates all department equipment as necessary and reports malfunctions.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Understands and implements Marriott's 70 Point Safety Standards.
Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
Ensures all associates have proper supplies, equipment and uniforms.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.
Participates as needed in the investigation of associate accidents.
Understands and complies with loss prevention policies and procedures.
Complies with all current Marriott standard and local operating policies and procedures.
Delivers night food orders.
Supplies the night team with a meal on duty.
Completes night preparation lists.
Guest Satisfaction Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints seeking assistance from supervisor as necessary.
Empower associates to provide excellent customer service within guidelines.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Assists in the review of comment cards and guest satisfaction results with associates.
Human Resources Participates as needed in the interviewing and hiring of kitchen associate team members with the appropriate skills.
Uses all available on the job training tools for associates, supervises on-going training initiatives, and conducts training when appropriate.
Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
Participates in the associate performance appraisal process, giving feedback as needed.
Coaches and counsels associate regarding performance on an on-going basis.
Handles associate progressive disciplinary procedures as required.
Handles associate questions and concerns.
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Participates in an on-going associate recognition program.
Sales and Revenue Management Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Financial Management Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
Manages payroll administration.
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
Understands the impact of departments operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
Other Performs other duties as assigned to meet business needs.
Skills: Organised Communication Presentation Skills