Job description
POSITION PURPOSEDirect food preparation, production, menu development/execution, and control for all food outlets and banquet facilities at resort. The Executive Chef is responsible for maintaining food and labor costs with a continual enforcement of high culinary standards. This position oversees the Stewarding and Purchasing teams.
ESSENTIAL FUNCTIONS
1. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
2. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
3. Provide support of a specialist nature to the Executive Committee, particularly to the Director, Food & Beverage, and the Food & Beverage Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the resort.
4. Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Marriotts policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
5. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
6. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary.
Participate in long range planning.
Participate, support and make recommendations for ongoing resort programs with continuous improvement in networking.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Most tasks are performed in a team environment with the associate acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ability to lead and perform in a fast paced work environment and high pressure situations.
Ability to work long hours in a high stress work environment.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and effectively communicate with supervisors and team members both in culinary and exterior departments of the hotel (F&B Outlets Management team, Stewarding).
Ability to create and lead in a team orientated environment.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Minimum of two years of culinary schooling preferred.
Experience
Must have five years of prior experience as an Executive Chef with knowledge of most international and domestic dishes. Must have extensive knowledge of wine pairing.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Westin/Sheraton Carlsbads standards.
Attendance:
Regular attendance in conformance with the standards, which may be established by Westin/Sheraton Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Ownership:
This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Sheraton Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Sheraton Carlsbad Resort & Spas owner or operator.
ACKNOWLEDGEMENT
I have carefully read and understand the contents of this job description. I understand the responsibilities, requirements and duties expected of me. I understand that this is not necessarily an exhaustive list of responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this list is intended to be an accurate reflection of the current job, Grand Pacific Hotel Services, L.P. reserves the right to revise the functions and duties of the job or to require that additional or different tasks be performed as directed by the Westin/Sheraton Carlsbad Resort & Spa. I understand that I may be required to work overtime, different shifts or hours outside the normally defined workday or workweek.
I also understand that this job description does not constitute a contract of employment nor alter my status as an at-will associate. I have the right to terminate my employment at any time, with or without cause and with or without advance notice, and Westin/Sheraton Carlsbad Resort & Spa has a similar right. Nothing in this Handbook will limit the right to terminate at-will employment. No manager, supervisor or other associate of the Company has any authority to enter into an agreement for employment for any specified period of time or to make an agreement for employment other than at-will terms. Only the Co-Presidents of the Company have the authority to make any such agreement which must be in writing.
Brand: Westin Hotel
Address: 5480 Grand Pacific Drive Carlsbad, CA - 92008
Property Description: Westin Carlsbad Resort & Spa
Property Number: 46001
offroadmanagementgroup.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, offroadmanagementgroup.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, offroadmanagementgroup.com is the ideal place to find your next job.