Executive Chef I, Marriott Bonvoy

Executive Chef I

Marriott Bonvoy

Location:

China, Urumqi

Category:

Gastronomy

Contract Type:

Not provided

Salary:

Not provided

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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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Job Responsibility:

Leads kitchen management team
Provides direction for all day-to-day operations
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure guest service, operational needs and financial objectives are met
Establishes and maintains open, collaborative relationships with employees
Supervises and coordinates activities of cooks and workers engaged in food preparation
Develops and implements guidelines and control procedures for purchasing and receiving areas
Manages department controllable expenses including food cost, supplies, uniforms and equipment
Provides direction for menu development
Monitors the quality of raw and cooked food products
Ensures compliance with food handling and sanitation standards
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Ensures employees are treated fairly and equitably
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
Administers the performance appraisal process for direct report managers
Manages employee progressive discipline procedures for areas of responsibility

Requirements:

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:

March 23, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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