4 Marriott jobs in Canada

POSITION: EXECUTIVE CHEF

REPORTS TO: Direct of Food and Beverage, General Manager

RESPONSIBILITIES:
• Under the direction of the GM/Director of F+B and in accordance with Company policies and procedures, as the Executive Chef you will be responsible for the quality of food, menu planning, cost of sales, service and cleanliness of the kitchen areas with the dual goals of customer satisfaction and profitability.
• Manage the culinary operations of the hotel with direction of food preparation in accordance with corporate and hotel standards quality control, taste, and presentation.
• Assist with the development and implementation of departmental budget and monthly forecasts.
• Assist with the achievement of budgeted profitability through the effective management of kitchen labor, food, and operational costs.
• Schedule culinary staff so that there’s proper coverage is maintained while keeping costs in line.
• Responsible for the oversite and enforcement of all Wall Centre Standard Operating Procedures (SOPs) on a daily basis with emphasis on kitchen and food safety practices.
• Hire, train, and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures.
• Evaluate performance, give guidance and discipline as necessary to promote consistent quality products.
• Visually inspect, select, and use only the freshest and highest quality ingredients. Prepare requisitions for supplies and food products for banquet productions.
• Work with Purchasing Managers and Vendors to find the best quality products at negotiated rates.
• Creating, costing, and executing menus twice a year, including costing and photos.

RESPONSIBILITIES CONTINUED:

• Write, maintain, and update all menu specifications, recipes, pictures, product forecasts, and ensure guidelines are being followed.
• Monitor to ensure proper receiving, storage, and rotation of food products so to comply with provincial and federal health standards.
• Observe production quantities and adjust as needed to minimize wastage.
• Make sure all equipment is kept clean and serviceable, ensuring maintenance requests are filled and submitted.
• Stay informed of current food trends in terms of menus, style, and presentation.
• Supervise daily cleaning and inventory of walk-in refrigerators, freezers & storage areas.
• Regular attendance of all meetings and training sessions.
• Ability to effectively deal with internal situations as well as external customers of whom will require a high level of patience, tact and diplomacy while also collecting accurate information to resolve conflicts.
• Lead a team in preparing and executing events of up to 500 guests in accordance with the expectations of the client, Wall Centre, and Marriott standards.
• Collaborate with Sheraton Wall Centre Executive Chef & Kitchen Operations Manager weekly on Back of House (BOH) needs for the Westin Wall Centre.
• Regular attendance in conformance with standards, which may be established from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the industry, team members may be required to work varying shifts due to the needs of the business within the banquet kitchen. Including early mornings, weekends, late evenings, and holidays.
• Upon accepting this position, all team members are required to fully comply with the hotel standards and regulations for the safe and effective running of the operation. Associates who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment.

QUALIFICATIONS:

• Red Seal Certification is required.
• Must have Food Safe Level 2 and Occupational First Aid Level 2.
• Completion of a recognized culinary program or culinary apprenticeship program.
• Must have a minimum of five (5) years' experience in a comparable high-end hotel as an Executive Chef.
• Must have full knowledge of Marriott allergen & intolerance procedures and documentation.
• Must have full knowledge of Wall Centre foodborne illness procedures.
• High level of Classic cooking knowledge and strong knowledge of a variety of international cuisines.
• Ability to demonstrate culinary techniques including cutting, cooking principles, plate presentation, and safety & sanitation practices.
• Ability to handle knives, pots, platters display items and kitchen equipment & machinery.
• Ability to supervise and lead a team, achieving goals in a timely fashion.
• Excellent guest service skills are required.
• Must be able to speak, read, write, and understand English, second language is an asset.
• Must have strong communication skills, both verbal and written.
• Must possess intermediate computer skills.
• Walking and standing is required for extended periods of time, up to 10 hours; you must be able to exert a well-paced mobility to get to other departments in the hotel on a timely basis.
• Must be able to lift up to 50 lbs. on a regular and continuous basis.
• Must be able to push and pull carts weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning & inspection tasks.
• Most tasks take place indoors. Must be able to work in differing environments from freezers.
(-18°F) to kitchen hot lines (+110°F).
• The worker is occasionally subject to elevated noise levels.

Requirements

• Work Permit