CHEF DE CUISINE

Chef De Cuisine- Marriott Stamford Hotel & Spa

Job Description

Job Category – Food & Beverage
Location 243, Tresser Boulevard, Stamford, CT 06901

Schedule Full-Time
Relocation - No
Position Type Management

Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc

JOB SUMMARY

The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen.  Displays and presentations of all items designated by the Chef for service.  To ensure all mise-en- place is completed to satisfaction of set standards.  To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment 

CORE WORK ACTIVITIES

• Ability to work all stations on line

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through with  assigned tasks
• Ability to be a clear thinker, remain calm and resolve problems using good judgement.            
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work well with others in a team environment.
• Contribute to the growth and success of the team.
• Ability to direct performance of kitchen staff and follow up with corrections where needed
• Ability to motivate kitchen staff and maintain a cohesive team
• Ability to use all senses to ensure quality standards are met
• Ability to maintain a clean, neat and organized work environment
• Ability to follow recipes, to increase or decrease recipe as needed.
• Good knife skills
• Can season food properly
• Can properly follow all processes that are in place
• Can communicate with all internal customers efficiently. {stewarding, service staff}
• Maintain and strictly abide by state sanitation/health regulations
• Can organize and set up workstation fast and efficiently.
• Rotate, label and date all food on station and in walk in cooler
• Ability to work in a fast paced, intense work environment.
• Coordinates scheduling if necessary
• Ensure all guest special requests are met
• Ensure to give clear instructions and directives to colleagues to maximize production and work flow
• Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions
• To assist the Executive Chef with his daily tasks
• Monitor work hours and overtime to ensure proper cost control
• Discipline employee as well improve morale when required
• Maintain 2-way communication with superiors and associates.
• Establishes and enforces nutrition and sanitation standards for Kitchen
• Keep cooks line well stocked with food, plates and utensils.
• Insure proper food portions are being used as per standards.
• Neatly arrange all food on plates according to the menu standards.
• Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift.
• Insure proper sanitation procedures are being observed at all times.
• Ability to lift 50lbs. 

Managing Financial Goals

  Food cost of the outlets & Budget of the Main Kitchen outlet 

Managing the Guest Experience

• Responds to and handles guest problems and complaints.

• Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

 Direct Reports:  All Cooks / Dishwashers

As Chef De Cuisine, you will:
 

Deliver the People Connection – You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards.

Deliver the Promise – You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays.

You are part of a Team – At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role

CANDIDATE PROFILE

Education and Experience

• High School Diploma in Catering Operation.

Requirements:

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred

The salary range for this position is $75.000- $80,000 annually.