Job Description: 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 maintaining the operating budget. 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. Job Responsibilities: Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Recognizes success performance and produces desired results. Sets a positive example for guest relations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Job Requirements: Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Job Details: Company: Marriott Vacancy Type: Full Time Job Location: Toronto, ON, CA Application Deadline: N/A Apply Here careers-trivia.net
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