Chef

Description

Job Summary: Oversee the overall success of daily kitchen operations by demonstrating culinary skills through hands-on task execution, while leading staff and managing all food-and-beverage-related functions to enhance guest and employee satisfaction and maintain operational budgets. Key Responsibilities: 1. Oversee the overall success of daily kitchen operations 2. Lead the team and manage all food-and-beverage-related functions 3. Ensure culinary standards and responsibilities are met **Additional Information** **Job Number**26092601 **Job Category**Food and Beverage \& Culinary **Location**Estrada da Gale, Sesmarias, Albufeira, Portugal, Portugal, 8200\-385 **Schedule**Full Time **Located Remotely?**N **Position Type** Management **Job Summary** Oversee the overall success of daily kitchen operations. Demonstrate culinary skills through hands-on task execution while leading staff and managing all food-and-beverage-related functions. Strive to continuously improve guest and employee satisfaction while maintaining operational budgets. Supervise all kitchen areas to ensure consistent delivery of high-quality products. Responsible for guiding and developing staff, including direct reports. Must ensure compliance with health and food safety standards. **Candidate Profile** **Education and Experience Requirements** * High school diploma or GED; 4 years of experience in kitchens, food and beverage, or related fields. Or * Two-year degree from an accredited college/university in culinary arts, hotel and restaurant management, or related field; 2 years of experience in kitchens, food and beverage, or related fields. **Core Job Activities** **Ensure Culinary Standards and Responsibilities Are Met** * Regularly prepare and cook, or prepare and cook for special guests or occasions, various types of food. * Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions. * Recognize quality products, presentations, and flavors. * Ensure compliance with food handling and sanitation standards. * Ensure adherence to all applicable laws and regulations. * Follow appropriate handling methods and temperatures for all foods. * Understand and implement brand safety standards. * Supervise kitchen shift operations and ensure compliance with all food-and-beverage policies, standards, and procedures. * Maintain standards for food purchasing, receiving, and storage. * Operate and maintain all departmental equipment and report malfunctions. * Support food portioning and waste control procedures. * Inspect raw and cooked food quality to ensure standards are met. * Assist in determining how dishes should be presented and perform decorative culinary presentations. **Lead the Team** * Supervise and coordinate the activities of prep cooks and kitchen staff. * Use interpersonal and communication skills to guide, influence, and motivate others; advocate sound financial/business decisions; demonstrate honesty/integrity; lead by example. * Supervise and manage staff. Manage all daily operations. Fully understand staff positions to assume duties during absences. * Encourage and build mutual trust, respect, and cooperation among team members. * Set an example by demonstrating appropriate behavior. * Ensure and sustain staff productivity levels. * Establish and maintain open, collaborative relationships with staff and ensure staff do the same within the team. * Estimate daily prep requirements weekly and communicate prep needs to kitchen staff daily. * Lead shifts while personally preparing food and fulfilling requests per required specifications. **Maintain Culinary Goals** * Achieve and exceed goals, including performance goals, budgetary goals, and team goals. * Establish specific goals and plans to prioritize, organize, and complete work. * Master budgets, operating statements, and payroll progress reports as needed to assist with departmental financial management. * Schedule staff according to business needs and track staff time and attendance. * Understand how departmental operations impact the hotel’s overall financial goals and objectives, and strive to achieve or exceed budgetary goals. * Order staff uniforms per budget and ensure proper inventory tracking and maintenance. * Review staffing levels to ensure guest service, operational, and financial goals are met. **Ensure Exceptional Guest Service** * Deliver service that exceeds expectations to achieve guest satisfaction and retention. * Manage daily operations to ensure quality and standards, meeting guest expectations every day. * Improve service quality by communicating and assisting individuals to understand guest needs, and providing guidance, feedback, and individual coaching when required. * Set a positive example for guest relations. * Handle guest issues and complaints. * Strive to improve service performance. * Help staff engage in ongoing training to understand guest expectations. **Manage and Conduct Human Resources Activities** * Identify development needs of others and coach, mentor, or otherwise assist them in enhancing knowledge or skills. * Identify educational needs of others, develop formal education or training programs or courses, and teach or coach others. * Assist with interviewing and hiring team members with appropriate skills, as needed. * Participate in the employee performance evaluation process and provide feedback as needed. * Solicit employee feedback, adopt an “open-door” policy, and review employee satisfaction results to identify and address employee concerns or issues. * Participate in menu training for restaurant and food-and-beverage staff, including ingredients, preparation methods, and distinctive flavors. **Other Responsibilities** * Provide information to supervisors, colleagues, and subordinates via telephone, written form, email, or in person. * Analyze information and evaluate results to select the best solution and solve problems. * Assist the Executive Chef with all kitchen operational matters. * Attend and participate in all relevant meetings. *Marriott International is committed to being an equal opportunity employer and welcomes all job seekers, including individuals with disabilities and veterans, to apply. We strive to foster a workplace environment that values and celebrates the unique backgrounds of our employees. The interplay of our employees’ diverse cultures, talents, and experiences is our greatest strength. We are committed to not discriminating against any individual on the basis of any protected characteristic, including disability, veteran status, or any other characteristic protected by applicable law.* W Hotels’ mission is “Ignite curiosity. Expand boundaries.” We celebrate living life to the fullest, embracing new experiences, and maintaining open minds. Every unfamiliar face and novel experience inspires us to move forward. Our passion for staying current and our willingness to try new things are at the heart of who we are—and fuel our redefinition of global luxury hospitality. Our “Always / On Demand” culture and service philosophy encourage us to serve every guest with enthusiasm. If you possess a unique perspective and innovative spirit, and envision exciting possibilities for the future, join W Hotels and showcase your exceptional talent. Joining W Hotels means becoming part of Marriott International’s extraordinary portfolio of brands. Launch your career here, realize your personal value, **pursue** your life goals, **integrate** into an outstanding international team, and **express** your authentic self.