Posting Date Jul 18, 2018
Job Number 180020AG
Job Category Food and Beverage & Culinary
Location Casa Monica Resort & Spa, Autograph Collection, St. Augustine, Florida VIEW ON MAP
Brand Autograph Collection Hotels
Position Type Management
Start Your Journey With Us
Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please apply via online : http://chm.tbe.taleo.net/chm04/ats/careers/requisition.jsp?org=GRANDPERFORMER&cws=4&rid=5240
Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
Job Description :
Objective / Purpose
The overall objective and purpose of the Executive Chef position is to coordinate, supervise and direct all activities of the Culinary department and directing training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.
Areas of Responsibility (AOR)
Primary areas of responsibility include, but are not limited to the following:
Develop menus, recipe cards and build cards
Interact with guests, ensuring their needs are being met and expectations exceeded
Ensure that all preparation for functions and outlets are completed daily
Oversee breakfast/lunch/dinner operations
Ensure food quality control
Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
Maintain and organize coolers and storage areas
Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
Participate in and submit accurate food inventories on monthly basis per direction of hotel controller and General Manager.
Assist in monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.
Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.
Be familiar with and adhere to company product and food specifications.
Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability
Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.
Arrange and/or conduct Monthly Meetings for Culinary Department
Knowledge / Skills / Abilities (KSA)
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
trategic business leader - Works strategically to devise plans in alignment with organizational goals.
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
Advanced level of written, verbal, and interpersonal communication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
bility to prioritize and organize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.
Executive Sous Chef
Chef De Cuisine
Banquet Sous Chef
Cooking School Chef
Standards & Culture
Individuals must serve as a cultural ambassador by upholding and promoting our standards.
Image & Presence: Bohemian. Our team is sophisticated and purposeful in their communication and body language
50% Classical European, 35% Colorful Gypsy Lifestyle, 15% Funky California Free Spirit
Service: Intuitive. Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.
Greet, Undivided Attention, Enthusiastic Response, Smile, Thank You
Listen, Empathize & Apologize, Accept Responsibility, Do Something About it, Exceed Expectations, Recover Loyalty
Performance: Extraordinary. Our team rises to outperform and consistently beat our best for even better.
Build loyalty to the company and not yourself
Enhance property/company perception by both community and Grand Performers
Align yourself with the company and lead others to do the same
Collaborate effectively to accomplish goals and achieve results across departments and property locations
Actively participate in meetings and shares ideas to determine the right course of action
Foster a climate where individuals are committed to partnering and asking for help when needed
Enthusiastically share knowledge, experience and talent with others
Suggest methods for improving productivity and product quality
Prepared and punctual for all meetings
conducts business and complete tasks according to Standard Operating Procedures
Utilize required systems, equipment and resources
Increase revenue/productivity while keeping costs within budget
Prioritize urgent/vital tasks in order to meet set deadlines
Improve professional competency and property/location performance
Accept responsibility for actions and/or inactions
Self-aware, solicit and embrace feedback
Communicate feedback openly and respectfully
To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.
1.Vice President of Food & Beverage Concepts
2.Vice President of Food & Beverage Operations
3.Taskforce Executive Chef
4.Property Executive Team
Education, License, Certifications, Experience
1. Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
2. 5+ years of relevant work experience in similar scope and title required
3. Experience within luxury brand/markets preferred
4. Food Safety Manager certification preferred or attained within 30 days
This company is an equal opportunity employer.