Hotel Head 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 employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent high quality product is produced. 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 employee cafeteria) and all support areas (e.g. dish room and purchasing).

High school diploma or GED; 6 years experience in the culinary food and beverage or related professional area.
2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 4 years experience in the culinary food and beverage or related professional area.

Leading Kitchen Operations for Property
Leads kitchen management team.
Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates including setting performance standards and monitoring performance.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.
Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.

Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals budget goals team goals etc.
Communicates the importance of safety procedures detailing procedure codes ensuring employee understanding of safety codes monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost supplies uniforms and equipment.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and create decorative food displays.
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.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing receiving and food storage standards.
Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards guest satisfaction results and other data to identify areas of improvement.

Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report managers.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Provides information to executive teams managers and supervisors co-workers and subordinates by telephone in written form e-mail or in person.
Marriott International is an equal opportunity believe in hiring a diverse workforce and sustaining an inclusive people-first are committed to non-discrimination onanyprotectedbasis such as disability and veteran status or any other basis covered under applicable law.

Delta Hotels Quebec takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting our online application or an interview please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.