JobTitle: ExecutiveChef Status:EXEMPT Reportsto: GeneralManager The Stamford Marriott Hotel & Spa is looking to fill the position of Executive Chef. We are located in the heart of Downtown Stamford, CT and stand tall with 16 floors and over 500 guest rooms! Come work for the best hospitality company, do you have the hospitality gene? Come find out! We offer a competitive salary and terrific benefits including paid time off, insurance, 401k, and more! PositionSummary: Theprimary responsibility of the Executive Chef is to ensure that the kitchen isproducing high quality food products. He or she is responsible for managing/supervisingall kitchen staff. The Executive Chef must develop and/or follow trainingprograms to ensure compliance with company and brand standards of quality,portion control, recipes, policies and procedures, health code standards etc.. Itis expected that the Executive Chef help maintain a clean and organized kitchenarea that is free of debris and safety hazards. Experience& Education: · 5years of cooking experience in a hotel kitchen or related field preferred· HighSchool diploma or equivalent required· Certificationof Culinary training a plus· ServeSafeCertificate a plus Requirements:WorkEnvironment – Ability to work: · Withvarious pieces of equipment such as computer, different computer softwareprograms such as Microsoft products, calculator, credit card authorizationmachine, telephone and other office equipment · Withpieces of kitchen equipment such as - cutlery, can opener, blenders, gas range,deep fryer, griddles, char-broiler, conventional oven, choppers, meat grinder,meat slicer, convection ovens, deck ovens, range tops, broiler, steam table,various refrigeration/freezers, toaster, scales, steam kettles and variousother pieces of kitchen equipment asneeded· Undervariable temperature conditions· Undervariable noise levels· Indoors· Aroundchemicals, fumes and or odor hazards· Arounddust and or mite hazards PhysicalRequirements: · Longhours sometimes required· Mediumwork - Exerting up to 50 pounds of force occasionally, and/or 20 pounds offorce frequently or constantly to lift, carry, push, pull, or otherwise moveobjects· Inand out of refrigerators/freezers with some frequency· Abilityto multitask · Near Vision- The ability to see details at close range · Abilityto stand for long periods of time without sitting or leaningMental Requirements: Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in EnglishMust be able to evaluate and select among alternative courses of action quickly and accuratelyMust be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary· Mustwork well in stressful, high pressure situations· Mustmaintain composure and objectivity under pressureComprehend and follow recipes Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guestsMathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functionsMulti-lingual skills helpful; fluency in English is required EssentialDuties & Functions: Approach all encounters with guests and employees in a friendly, service oriented mannerMaintain regular attendance, as required by scheduling which will vary according to the needs of the hotelMaintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working· Complyat all times hotel’s policies and procedures to encourage safe and efficienthotel operations· Positivelyinteract with hotel guests· Develop,compile and implement menus· Prepareweekly work schedule for staff· Preparepayroll· Respondto guest complaints in a timely manner· Preparethe Kitchen budget and monitor department performance with respect to same· Monitorindustry trends, take appropriate action to maintain competitive and profitableoperations· Keepimmediate supervisor fully informed of all problems or matters requiring his orher attention· Coordinateand monitor all phases of loss prevention in the Food & Beverage department· Submitrequired reports in a timely manner· Supervisestaff including; interview, hire, schedule, train, develop, empower, coach& council, recommend and conduct performance and salary reviews, resolveproblems, provide open communications, recommend discipline & terminationas appropriate· Maintainopen door policy· Checkand respond to electronic communications in a timely fashion· Organizeand conduct department meetings on a regular basis· Monitorquality of service and food and beverage· Insurepreparation of required reports · Cooperatein menu planning and preparation· Insurepurchases of food and beverage items, within budget allocation· Overseeoperations of the employee cafeteria· Ensurecompliance with all local liquor laws, and health & sanitation regulations· Ensuredepartmental compliance with S.O.P.s· Mustbe able to perform all positions with in the kitchen· Beup to date on all guest services, promotions and events in the Hotel Non-EssentialDuties: · Lead,conduct and attend all department meetings · Attendhotel meetings · Otherduties as assigned