Role: Oversee all culinary production in a designated kitchen throughout the property. Also direct stewarding requirements as needed. Work directly with the Chefs to plan and execute latest culinary trends and menu as needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.
SKILLS/QUALIFICATIONS: Must have a minimum 5 years’ experience in culinary food service and 2 years in a supervisor role
REQUIRED CERTIFICATE/LICENSE: Active health card
MAJOR JOB DUTIES: Duties include, but are not limited, to the following:
- Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Chefs
- Supervise cooks, meal service, production and stewards in the absence and in assistance of the Chefs.
- Develop, mentor and motivate line cooks
- Assist Chefs with scheduling, payroll, attendance documentation, inventories and discipline as needed.
- Able to asses and direct the required work in any kitchens
- Must be capable of writing and costing menus
- Ordering of food items as directed by the Chefs.
- Must be able to control cost of sales and wage costs
- Document menu changes, temperatures, meeting information.
- Attend meetings when required. e.g. Chef meetings, B.E.O meetings, planning meetings etc.
- Must be able to work all stations in any kitchen independently and without supervision
- Must be able to follow and execute all recipes without supervision.
- Work in a clean, safe and organized manner
- Maintain proper fire and ticket times
- Assist with replacing daily requisitions and rotating and storing them
- Restocks dishes and silverware as required
- Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.
PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS:
Work is performed in a variety of kitchens throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
- Interacts with management, applicants, fellow Associates and guests.
- Speak with clients during menu tastings.
- Ability to verbally communicate effectively with guests and coworkers
- Ability to communicate effectively through written documents in English.
- Requires prolonged standing and mobility.
- Requires bending and reaching.
- Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs.
- Requires lifting items weighing up to 50 lbs.
- Ability to use computer to do ordering
- Requires eye/hand coordination.
- Requires basic math.
- Requires the ability to distinguish letters, numbers and symbols.
- Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.
- Exposure to cleaning chemicals