Executive Sous Chef (Banquets) - JW Marriott Marco Island Beach Resort - (19079786)
Company: Marriott International Inc.
Location: Bonita Springs
Posted on: September 6, 2019
Here's To Your Journey with JW Marriott Marriott International
portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels, Marriott Internationals flagship brand with more
than 500 global locations, is advancing the art of hosting so that
our guests can travel brilliantly. As a host with Marriott Hotels,
you will help keep this promise by delivering premium choices,
sophisticated style, and well-crafted details. With your skills and
imagination, together we will innovate and reinvent the future of
travel. JW Marriott is part of Marriott International''s luxury
portfolio and consists of more than 80 beautiful properties in
gateway cities and distinctive resort locations around the world.
JW believes our associates come first. Because if youre happy, our
guests will be happy. Its as simple as that. Our hotels offer a
work experience unlike any other, where youll be part of a
community and enjoy a true camaraderie with a diverse group of
co-workers. JW creates opportunities for training, development,
recognition and most importantly, a place where you can really
pursue your passions in a luxury environment. Treating guests
exceptionally starts with the way we take care of our associates.
Thats The JW Treatment. The JW Marriott Marco Island Beach Resort,
located at 400 S. Collier Blvd., Marco Island, Florida, 34145 is
currently hiring a Executive Sous Chef (Banquets). Responsibilities
include: Exhibits culinary talents by personally performing tasks
while assisting in leading the staff and managing all food related
functions. Works to continually improve guest and employee
satisfaction while maximizing the financial performance in all
areas of responsibility. Assists in supervising 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.
Areas of responsibility comprise overseeing all food preparation
areas (e.g., banquets, room service, restaurants, bar/lounge and
employee cafeteria) and all support areas (e.g., dish room and
purchasing) as applicable. CANDIDATE PROFILE Education and
Experience High school diploma or GED; 6 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; 4 years experience in
the culinary, food and beverage, or related professional area. CORE
WORK ACTIVITIES Assisting in Leading Kitchen Operations for
Property Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in
employees'' absence or determine appropriate replacement to fill
gaps. Provides guidance and direction to subordinates, including
setting performance standards and monitoring performance. Utilizes
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 appropriate
behaviors. Ensures property policies are administered fairly and
consistently. Reviews staffing levels to ensure that guest service,
operational needs and financial objectives are met. Establishes and
maintains open, collaborative relationships with employees and
ensures employees do the same within the team. Solicits employee
feedback, utilizes an "open door" policy and reviews employee
satisfaction results to identify and address employee problems or
concerns. 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 and Activities Develops and implements
guidelines and control procedures for purchasing and receiving
areas. Establishes 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
safety. Manages department controllable expenses including food
cost, supplies, uniforms and equipment. Participates in the
budgeting process for areas of responsibility. Knows and implements
the brand''s safety standards. Ensuring Culinary Standards and
Responsibilities are Met Provides 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. Recognizes superior quality
products, presentations and flavor. Ensures compliance with food
handling and sanitation standards. Follows proper handling and
right temperature of all food products. Ensures employees maintain
required food handling and sanitation certifications. Maintains
purchasing, receiving and food storage standards. Prepares and
cooks foods of all types, either on a regular basis or for special
guests or functions. Ensuring Exceptional Customer Service Provides
and supports service behaviors that are above and beyond for
customer satisfaction and retention. Improves service by
communicating and assisting individuals to understand guest needs,
providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and
meeting the expectations of the customers on a daily basis.
Displays 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. Empowers 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
improvement. 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. Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and
excellent plate presentations. 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. Ensures disciplinary procedures and documentation
are completed according to Standard and Local Operating Procedures
(SOPs and LSOPs) and supports the Peer Review Process. Additional
Responsibilities Provides information to executive teams, managers
and 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.
To apply now, go to:
Marriott International is consistently recognized as an employer of
choice globally by FORTUNE magazine, DiversityInc and Great Places
to Work Institute, among others. Visit www.marriott.com/careers to
learn more about our workplace culture and career opportunities.
Chat, engage and follow us on social media.
http://www.instagram.com/marriottcareers @lifeatmarriott on
Snapchat So, we ask, where will your journey take you? Additional
Location - Naples, Florida; Fort Myers, Florida Marriott
International is an equal opportunity employer committed to hiring
a diverse workforce and sustaining an inclusive culture. Marriott
International does not discriminate on the basis of disability,
veteran status or any other basis protected under federal, state or
Keywords: Marriott International Inc., Bonita Springs , Executive Sous Chef (Banquets) - JW Marriott Marco Island Beach Resort - (19079786), Hospitality & Tourism , Bonita Springs, Florida
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