Marriott International, Inc.
Marina del Rey, CA, United States
Chef, Food Services, Hospitality
Jun 02, 2020
Sep 15, 2020
Job Number 20035664
Job Category Food and Beverage & Culinary
Location Courtyard Marina del Rey, One Marriott Drive,, Marina Del Rey, California, United States VIEW ON MAP
Brand Courtyard by Marriott
Position Type Management
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Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please Apply Via Email at: firstname.lastname@example.org
Additional Information: This hotel is owned and operated by an independent franchisee, Hardage Group (The). The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
HardageHospitality is currently looking for a creative Executive Chef for
new restaurant in the marina to lead our culinary team at our new dual branded
Residence Inn and Courtyard located in beautiful Marina in Del Rey. The Executive Chef will be accountable for
the overall success of all property food outlets; Brizo Restaurant, Sam’s
Coffee Call, Main Bar, Terrace Deck Bar, 2200 sq. ft. of meeting space, private
dining room, room service, Residence Inn Hearth breakfast room, pick up,
delivery, in & outdoor dining. The
Chef will be responsible for creating the new fresh Southern California/
seafood menu for our guests and local neighbors to enjoy and engage all the
experiences our destination has to offer.
Our F & B team will cater to creative, cosmopolitan, culture seekers
that appreciate sophisticated, timeless service. We will provide original, chic and memorable
service experiences to inspire guests.
CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
• Leads &
develops culinary team.
direction and leadership for all day-to-day operations.
• Performs duties
in team members absence or determine appropriate replacement to fill gaps.
guidance and direction to subordinates, including setting performance standards
and monitoring performance.
interpersonal and communication skills to lead, influence, and encourage
others; advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
• Encourages and
builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate
• Ensures property
policies are administered fairly and consistently.
• Reviews staffing
levels to ensure that guest service, operational needs and financial objectives
• Establishes and
maintains open, collaborative relationships with employees and ensures
employees do the same within the team.
employee feedback, utilizes an open door policy and reviews
employee satisfaction results to identify and address employee problems or
• Supervises and
coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new
cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function andActivities
• Develops and
implements guidelines and control procedures for purchasing and receiving
goals including performance goals, budget goals, team goals, etc.
• Communicates the
importance of safety procedures, detailing procedure codes, ensuring employee
understanding of safety codes, monitoring processes and procedures related to
department controllable expenses including food cost, supplies, uniforms and
• Participates in
the budgeting process for areas of responsibility.
• Knows and
implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
direction for menu development.
• Monitors the
quality of raw and cooked food products to ensure that standards are met.
• Determines how
food should be presented and create decorative food displays.
superior quality products, presentations and flavor.
compliance with food handling and sanitation standards.
• Follows proper
handling and right temperature of all food products.
employees maintain required food handling and sanitation certifications.
purchasing, receiving and food storage standards.
• Prepares and
cooks foods of all types, either on a regular basis or for special guests or
Ensuring Exceptional Customer Service
• Provides and
supports service behaviors that are above and beyond for customer satisfaction
• Improves service
by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.
day-to-day operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis.
leadership in guest hospitality, exemplifies excellent customer service and
creates a positive atmosphere for guest relations.
• Interacts with
guests to obtain feedback on product quality and service levels.
• Responds to and
handles guest problems and complaints.
employees to provide excellent customer service. Establishes guidelines so
employees understand expectations and parameters. Ensures employees receive
on-going training to understand guest expectations.
• Reviews comment
cards, guest satisfaction results and other data to identify areas of
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.
employees are treated fairly and equitably.
• Trains kitchen
associates on the fundamentals of good cooking and excellent plate
• Administers the
performance appraisal process for direct report managers.
• Interacts with
the Banquet Chef and Catering department on training regarding food knowledge
and menu composition.
• Observes service
behaviors of employees and provides feedback to individuals and or managers.
• Manages employee
progressive discipline procedures for areas of responsibility.
disciplinary procedures and documentation are completed according to Standard
and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review
Provides information to executive teams,managers and supervisors, co-workers, and subordinates by telephone, in writtenform, e-mail, or in person.
Analyzes information and evaluating results tochoose the best solution and solve problems.
Supervise food preparation staff: hiring,terminations, disciplinary actions, performance evaluations and development.
Schedule all employees under his/hersupervision, maintaining adequate staffing levels while adhering to laborstandards guidelines.
Supervise all cooking operations, includingmethods, portioning, and garnishing. Ensure attractive presentation of all foodand dishes.
Plan meals and develops menus.
Assist the GM or Director of F&B and salesstaff with banquets, parties, and other special events.
Requisition food and equipment, givingspecifications, quantities and quality descriptions.
Monitor budget and assists GM or Director ofF&B in developing annual operating budget. Assist in maximizing revenuesand profits.
Other duties as assigned.
Education and Experience
• High school
diploma or GED; 6 years’ experience in leading culinary, food and beverage, or
related professional area.
• 2-year degree
from an accredited university in Culinary Arts, Hotel and Restaurant
Management, or related major; 4 years’ experience in the culinary, food and
beverage, or related professional area.
This company is an equal opportunity employer.
Marriott International, Inc.
Website : http://www.marriott.com