Job Information
Marriott Executive Chef - Franchised in Jamaica, New York
Job Number 24058276
Job Category Food and Beverage & Culinary
Location Marriott New York JFK Airport, 135-25 142nd Street, Jamaica, New York, United States
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, Chartwell Hospitality. 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.
JOB SUMMARY
The Executive Chef is responsible for all the day-to-day operations of the restaurant including but not limited to production, staff, and brand quality, while maintaining a friendly and enjoyable work environment. Experience cooking high-quality New American food is preferred.
Possesses skills necessary for calculating, communicating, completing food inventories, and retrieving information as needed.
Understands and has experience managing cost management.
Will monitor labor schedules and will hold themselves accountable for goals.
Works closely with staff to ensure that respective jobs are being executed as per company guidelines.
Ensures the highest standards for kitchen cleanliness and follows all Health Department
Guidelines to ensure proper food handling.
Possesses the ability to execute all positions on the line and helpline staff when necessary.
Oversees the production and successful execution of all menu items.
Possesses a complete understanding of work safety and emergency procedures.
Expedites orders correctly and efficiently to ensure smooth kitchen flow.
Ensures all foods are up to the company’s quality and standards and all specials are current with the seasons and trends.
Coach and train the staff to the company’s brand of food and ensure standards are maintained.
Coordinates ordering of all food for the restaurant.
Prevents wasted product by monitoring kitchen crew.
Inspires and motivates the kitchen crew.
Knowledgeable in all meat, fish, and poultry preparation and butchering
Continuously monitors and assists daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
Reviews monthly profit and loss statements and acts on all variances.
JOB REQUIREMENTS
Certificate or degree in Culinary Arts preferred.
Must have NYC DOH food handlers certificate.
Impeccable Service Standards, clean work habits; with great attention to detail.
Ability to multitask in a high-volume environment while always maintaining a sense of humor and appearing calm.
Proven ability to lead a staff and positively influence employee behavior.
Must have excellent verbal communication skills and can work a flexible schedule.
Bilingual (Spanish/English) preferred but not required.
Must work well individually and as a team player.
Must be able to facilitate and effectively execute training.
Ability to manage a large team while delegating tasks and ensuring all tasks are done efficiently.
Description of Pay and Benefits, if any:
Salary Range: $100-120k
Health Benefits
10 PTO
5 Sick Days
This company is an equal opportunity employer.
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