What are the responsibilities and job description for the Executive Chef position at El Paso Marriott?
Marriott El Paso is seeking an Executive Chef.
An Executive Chef is a hands-on culinary leader responsible for all aspects of kitchen operations, including menu development, food quality, and staff training. They oversee all food preparation areas, manage kitchen staff, and ensure compliance with food safety and sanitation standards. The Executive Chef also plays a key role in maximizing guest and employee satisfaction while managing financial performance.
Key Responsibilities
An Executive Chef is a hands-on culinary leader responsible for all aspects of kitchen operations, including menu development, food quality, and staff training. They oversee all food preparation areas, manage kitchen staff, and ensure compliance with food safety and sanitation standards. The Executive Chef also plays a key role in maximizing guest and employee satisfaction while managing financial performance.
Key Responsibilities
- Leads kitchen management team: Provides direction and guidance to kitchen staff.
- Oversees all food preparation areas: Including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
- Manages support areas: Such as dish room and purchasing.
- Provides direction for menu development: Collaborates with other chefs and managers to create and implement menus.
- Manages employee training and development: Ensures staff are well-trained in food preparation, safety, and sanitation procedures.
- Ensures compliance with food safety and sanitation standards: Adheres to local, state, and federal regulations.
- Monitors the quality of raw and cooked food products: Ensures consistency and adherence to quality standards.
- Determines food presentation and creates decorative food displays: Contributes to a visually appealing dining experience.
- Maintains purchasing, receiving, and food storage standards: Manages inventory and minimizes food waste.
- Education and Experience: Typically requires a high school diploma or GED with 6 years of experience in culinary, food and beverage, or related professional areas, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience.
- Culinary Skills: Possesses strong culinary skills, including food preparation, presentation, and plating.
- Leadership and Management Skills: Demonstrates strong leadership and management skills, including the ability to lead teams, motivate staff, and make sound decisions.
- Communication and Interpersonal Skills: Possesses excellent communication and interpersonal skills, including the ability to interact with guests, staff, and other departments.
- Organizational and Time Management Skills: Demonstrates strong organizational and time management skills, including the ability to prioritize tasks and manage multiple responsibilities.
- Providing information to executive teams, managers, and supervisors.
- Analyzing information and evaluating results to solve problems.
- Interacting with banquet chefs and catering departments on training regarding food knowledge and menu composition.