Executive Chef

Job description

Additional Information: This hotel is owned and operated by an independent franchisee, Hospitality Management Corporation. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

We are currently searching for an Executive Chef for the Rochester Airport Marriott in Rochester, NY, that is highly skilled, passionate and to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess extensive knowledge of food preparation, restaurant management, and Marriott dining standards. As an Executive Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest quality of food service, and managing a talented team of F&B professionals.

1. Responsible for daily supervision of chefs and cooks, and delegates authority to subordinate chefs or cooks as needed.

2. Plans to satisfy the daily food needs of guests and banquet functions.

3. Ensures proper scheduling of personnel to satisfy needs of all guests and banquet functions.

4. Organize an efficient flow of production and at the same time maintain adequate staffing.

5. Maintains a control system which will assure quality and portion consistency.

6. Constantly strives to develop better presentation and eye appeal of food and inspires kitchen staff by personal interest and professional challenge.

7. Controls food costs, proper forecasting regarding production as well as requisitioning, based on abstracts and house count. (Consistent utilization of food surplus).

8. Responsible for all administrative functions pertaining to forecasting, payroll, scheduling and recruiting.

9. Maintains good and reliable staff, motivates, trains and promotes personnel with potential.

10. Participates with the Director of Food & Beverage in writing of exciting and attractive menus for better merchandising.

11. Implements and administer policies and procedures pertaining to purchasing and recipes.

12. Other duties as requested by the Food & Beverage Director.

13. Visits with guests to solicit feedback on quality, presentation and service.

14. Responsible for enforcing all company policies and procedures.

 

Job Requirements:

1. Must have at least two years’ experience in all aspects of food preparation and/or restaurant operations.

2. Must have the ability to create exciting and tasty food menus.

3. Must have the ability to establish food preparation procedures which ensure consistently high quality of food.

4. Must have effective communications skills.

5. Must have the ability to supervise, lead and motivate employees.

Join us in creating a memorable dining experiences that delights our guests, while leading a dedicated team committed to excellence in every dish served!

 

Benefits:
401(k)
401(k) matching
Dental insurance
Medical insurance
Paid time off
Vision insurance
Life Insurance

 

The salary range for this position is $70,000.00 to $80,000.00 annually.

This company is an equal opportunity employer.

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