Chef De Cuisine - Steakhouse

Responsibilities

• Accountable for the quality, consistency, and production of the restaurant kitchen
• Develops, designs, or creates new culinary applications, ideas, and products
• Supervises restaurant kitchen shift operations and ensures compliance with Food & Beverage policies
• Maintains food preparation handling and correct storage standards
• Plans and manages food quantities and plating requirements
• Assists in developing daily and seasonal menu items
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Manages day-to-day kitchen operations and employee productivity
• Sets and supports achievement of kitchen performance and budget goals
• Provides exceptional customer service and handles guest complaints
• Identifies developmental needs of staff through coaching and mentoring
• Manages employee progressive discipline and performance appraisals

Requirements

• High school diploma or GED with 4 years of culinary/food & beverage experience OR
• 2-year degree in Culinary Arts or Hotel/Restaurant Management with 2 years of experience
• Proven leadership experience in a professional kitchen environment
• Strong interpersonal and communication skills
• Ability to manage budgets and food costs

About the Company

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. JW Marriott is part of Marriott International's luxury portfolio, offering a work experience focused on holistic well-being and professional development.