Executive Chef

Location: Boulud Sud Miami | 255 Biscayne Blvd Way, Miami Florida 33131 USA.

Compensation: Salary

Schedule: Full-Time

Benefits:

• Health Insurance
• Dental and Vision
• Paid Time Off
• 401K
• Parking and Metro Reimbursement
• Travel Perks and Benefits
• Recognition and Rewards
• Growth Opportunities
• …and much more!

JOB SUMMARY FOR EXECUTIVE CHEF

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and associate cafeteria) and all support areas (e.g., dish room and purchasing).

JOB FAMILY CORE WORK ACTIVITIES

• Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
• Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
• Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Managing Control Procedures for Purchasing/Receiving areas - Developing and implementing guidelines and control procedures for purchasing and receiving areas.
• Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
• Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Communicating, Monitoring, and Ensuring Safety Standards - Communicating the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring processes and procedures related to safety.
• Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

JOB SPECIFIC TASKS

• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Assists in all menu development.
• Ensures associates are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Administers the performance appraisal process for direct report managers.
• Ensures associates maintain required food handling and sanitation certifications.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Ensures hotel policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Manages associate progressive discipline procedures for areas of responsibility.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Responds to and handles guest problems and complaints.
• Maintains purchasing, receiving and food storage standards.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Observes service behaviors of associates and provides feedback to individuals and or managers.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED plus minimum 5 years experience as Executive Chef at luxury hotels.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major plus 4 years experience as Executive Chef.

Skills and Knowledge

• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Mathematics - Using mathematics to solve problems.
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting).
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Equipment Selection - Determining the kind of tools and equipment needed to do a job.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Applied Business Knowledge - Understands market dynamics, enterprise level objectives, financial metrics, and important aspects of Marriott's business; skilled at using business knowledge to anticipate opportunities and risks.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.

• Building Strategic Working Relationships - Skilled at developing and using collaborative relationships to facilitate the accomplishment of work goals.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Leading Through Vision and Values - Keeps Marriott's values and business strategy at the forefront of decision making and actions.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Strategic Decision Making - Ability to gather and organize information relevant to a long-range goal or vision, develop alternative strategies, and execute a course of action to carry out strategy.