JW Marriott Chef De Cuisine at AHC Hospitality

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Cost Control, Menu Development, Public Relations Strategy, Staff Training, Supervision, Problem Solving, Motivation, Budget Management, Recipe Specification, Food Preparation, Butchering, Pastry Production, Inventory Management, Scheduling, HACCP Compliance

Industry

Hospitality

Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. ESSENTIAL FUNCTIONS • Heads team of cooks responsible for all food outlets including Concierge lounge • Candidate acts as the Executive chef in the executive chefs absence • Candidate must be able to control cost to meet or exceed food and beverage budget while maintaining the highest operational and guest standards for this 300+ full service hotel and 7+ million in food and beverage revenue • Develop and implement business strategies for the culinary team in line with the hotel's mission, vision, values and strategies • Conduct monthly Kitchen Team meetings • Maximize revenues by developing and implementing restaurant menus and special catering menus in conjunction with the Sales Team • Seeks opportunities to publicize the food and beverage outlets and catering facilities through development and implementation of a public relations strategy and by building a network in the community • Analyzes culinary team results on a regular basis and takes action to improve results as appropriate • Ensures that the kitchen adheres to the standards of operation for the brand, ownership • Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts and ensures same are being followed. You will select, train, supervise and work with all Chef's and Cooks staff in the proper preparation of menu items to present food according to hotel standards I. LEADERSHIP • Strong ability to lead a team environment • Able to multi-task and solve problems quickly • Able to motivate associates to exceed the guests expectations 100% of the time • Passion for food, cooking and guests satisfaction • Applicants must also possess a strong demeanor event during periods of crisis or uncertainty • Maintains good working relationships with all other departments • Conduct standup meeting with servers and kitchen staff to discuss additions to menu and to resolve any operational concerns • Knows expectations and ensures that staff understands them and that they execute said expectations with the proper guidelines • Oversees and manages all kitchen-related issues and makes recommendations when necessary on matters of importance to the • Executive Chef • Prepares and follows up on action plans • Participates in long range planning including new menus, equipment, budget planning and renovations • Conducts one-on-one meetings with culinarians • Prepares and follows up on 90 day and annual reviews with the Executive Chef II. MANAGING • Upholds high standard for themselves and others including, consistency and brand standards as set forth by management and JW Marriott brand values • Works a station when necessary • Prepare all food items on the menu, including butchering, pasta making, soup and sauces, brick oven, strong knife skills • Knowledgeable in pastry and dessert production • Able to work and develop recipes with fresh and local ingredients • Line checks daily in all food production areas, oversees and ensures that all stations are properly stocked and set up • Oversee and ensure all food is prepare consistently with acceptable kitchen time (guest wait time) • Ensures culinary receive necessary training on recipes, techniques, cooking stations, equipment, butchering, safety and cleaning • Ensures that all food products are prepared to company specifications in presentations and recipes, as well as conduct audits • Oversees the monitoring of weekly sales and adjusts prep production levels • Be engaged and involved with FOH management and staff. Provide detailed explanations of all dishes and be available to staff to constructively answer questions. Lead culinary part of stand-up daily by being the "culinary authority" for the kitchen about food and ingredients • Investigates and takes ownership of guest complaints, including direct guest contact, resolution of complaints, and proper follow up if necessary • Knowledgeable about food production and presentation styles from contemporary to classic • Oversees proper rotation of food to ensure quality and freshness • Ensures that periodic quality checks for all products (I.E. temperature checks, HACCP logs) are completed • Manages the restaurant and concierge production and quality on a daily basis • Makes staff schedules on weekly basis to ensure coverage of all essential times while maintaining labor cost of sales • Ensures that Standard Operating Procedures are followed • Proper uniform worn • Month end inventories taken • Safety training on food handling equipment; accident reports written, ensure kitchen equipment is maintained • Payroll procedures and time card followed to include management only authorization of overtime • Follow requisition of food items policy • Recipe card developed, followed and used in conjunction with use records, hold food production, meeting daily • Update use records as needed, follow-up on production charts to ensure no over producing and waste Assigns production and preparation levels based on projected business forecast. Indicated plan to work out any leftovers or dead items. • Checks to see appropriate records are complete • Oversee and ensure all JW Marriott brand standards are met and implemented • Oversees and ensures all Quality Assurance Standard are met and implemented • Enforces periodic kitchen walk through to ensure quality of food meets company specifications and to ensure that cleanliness standards are met • Oversees and ensures that restaurant and Health Department Sanitation requirements are maintained at all times • Oversees and ensures that accurate inventories, extensions and menu items prices verification are maintained and conducted • Maintains food costs and budgetary guidelines while possessing an understanding of food costing formulas and yield percentage • Write schedules and adheres to established budgetary guidelines for labor, control, while understanding labor costing formulas • Write menus for all meal periods, special dinners and parties in conjunction with Executive Chef meeting or exceeding pre-set deadlines • Assigning, in detail specific duties to all employees under supervision for efficient operation of kitchen to ensure quality customer service • Helps supervise and oversee Stewarding Department, making sure labor, sanitation and departmental standards for conduct and quality are met • Consistently supervises and oversees restaurant and/or catering activities • Continually makes sound business decisions using a sound business mind • Willing to be a team player and stepping out of ones role to assist in other areas as deemed by the Executive Chef SKILLS NECESSARY FOR A SUCCESSFUL CANDIDATE • Minimum of 3 years in Food Service Preparation and Kitchen supervisory experience in a similar volume restaurant with proven successful results with past responsibilities. • Culinary Degree or Certification Preferred • Competence in the following dimensions of management methods: HR Planning, Staffing, and Performance Planning, Quality of Operations, Accountability • Excellent verbal communications skills, coaching ability required • Must be knowledgeable in purchasing and production • Must be able to determine applicability of experience and qualifications of job applicants • Must be able to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities • Possesses a working knowledge and understanding of budget development process, P&L statements and general ledger • Microsoft Outlook, Excel and Word computer experience necessary EDUCATION AND EXPERIENCE • Culinary Diploma from an accredited college A.A.S or higher • Serve Safe Certified • High School diploma • Extensive culinary experience in a professional kitchen, ideally with experience in a hotel setting

Responsibilities

The Chef De Cuisine leads the team responsible for all food outlets, acting as the Executive Chef in their absence, while controlling costs to meet budget targets for a large hotel with significant food and beverage revenue. This involves developing business strategies, creating menus, managing staff, and ensuring adherence to brand operational and guest standards.