Vaga de Chef de Cozinha (Restaurante Bene)
1 vaga: | Publicada em 26/04
- A Combinar
Sobre a vaga
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 maintaining the operating budget. 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.
CANDIDATE PROFILE
Education and Experience
" High school diploma or GED; 4 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; 2 years experience in the culinary, food
and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
" Prepares and cooks foods of all types, either on a regular basis or for special
guests or functions.
" Reviews and adjust systems and procedures in the kitchen to ensure their
effectiveness.
" Develops, designs, or creates new menus and recipes based on standards or
artistic contributions.
" Demonstrates knowledge of high quality food products, presentations and flavor.
" Ensures compliance with food handling and sanitation standards.
" Ensures compliance with all applicable laws and regulations.
" Follows proper handling and right temperature of all food products.
" Knows and implements brands Safety Standards.
" Supervises kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.
" Maintains purchasing, receiving and food storage standards.
" Operates and maintains all department equipment and reports malfunctions.
" Supports procedures for food & beverage portion and waste controls.
" Develop and implement environmentally friendly processes and procedures for food
preparation, energy use and waste management in the restaurant.
" Checks the quality of raw and cooked food products to ensure that standards are
met.
" Assists in determining how food should be presented and creates decorative food
displays.
Leading Culinary Team
" Supervises and coordinates activities of cooks and workers engaged in food
preparation.
" Utilizes interpersonal and communication skills to lead, influence, and
encourage others; advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
" Supervises and manages employees. Manages all day-to-day operations. Understands
employee positions well enough to perform duties in employees' absence.
" Encourages and builds mutual trust, respect, and cooperation among team members.
" Serves as a role model to demonstrate appropriate behaviors.
" Ensures and maintains the productivity level of employees.
" Ensures that menu items are prepared and presented according to use record
standards.
" Establishes and maintains open, collaborative relationships with employees and
ensures employees do the same within the team.
" Estimates daily production needs on a weekly basis and communicates production
needs to kitchen personnel daily.
" Leads shifts while personally preparing food items and executing requests based
on required specifications.
Maintaining Culinary Goals
" Achieves and exceeds goals including performance goals, budget goals, team
goals, etc.
" Develops specific goals and plans to prioritize, organize, and accomplish your
work.
" Comprehends budgets, operating statements and payroll progress reports as needed
to assist in the financial management of department.
" Schedules employees to business demands and tracks employee time and attendance.
" Understands the impact of departments operation on the overall property
financial goals and objectives and manages to achieve or exceed budgeted goals.
" Orders employee uniforms according to budget and ensures uniforms are properly
inventoried and maintained.
" Reviews staffing levels to ensure that guest service, operational and financial
objectives are met.
Ensuring Exceptional Customer Service
" Provides services 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 on a daily basis.
" Improves service by communicating and assisting individuals to understand guest
needs, providing guidance, feedback, and individual coaching when needed.
" Sets a positive example for guest relations.
" Handles guest problems and complaints.
" Strives to improve service performance.
" Helps employees receive on-going training to understand guest expectations.
Managing and Conducting Human Resource Activities
" Identifies the developmental needs of others and coaching, mentoring, or
otherwise helping others to improve their knowledge or skills.
" Identifies the educational needs of others, developing formal educational or
training programs or classes, and teaching or instructing others.
" Assists as needed in the interviewing and hiring of employee team members with
appropriate skills.
" Participates in the employee performance appraisal process, providing feedback
as needed.
" Solicits employee feedback, utilizes an "open door" policy and reviews employee
satisfaction results to identify and address employee problems or concerns.
" Participates in training the Restaurant and Catering staff on menu items
including ingredients, preparation methods and unique tastes.
Additional Responsibilities
" Provides information to supervisors, co-workers, and subordinates by telephone,
in written form, e-mail, or in person.
" Analyzes information and evaluating results to choose the best solution and
solve problems.
" Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a
diverse workforce and sustaining an inclusive, people-first culture. We are
committed to non-discrimination on any protected basis, such as disability and
veteran status, or any other basis covered under applicable law.
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