Executive Chef

Additional Information: This hotel is owned and operated by an independent franchisee, GF Hotels & Resorts. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. This position is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. This position plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Days and hours of work will be determined based on the business needs of the company. Weekend coverage & evenings will be required. Job Description: • Oversees all Kitchen, Banquet, Outlets and Cafeteria kitchen work areas including cooks and stewards, as applicable.

• Attends BEO meetings and any other functions as required by management.
• Maintain food costs within budget guidelines
• Maintains required pars of all stock.
• Maintains an organized and comprehensive filing system with documentation of

purchases, vouchering, schedules, forecasts, reports and tracking logs. • Recommend to General Manager all kitchen operating supplies and capital purchases required. • Oversees all food display merchandising, including prop use and buffet decoration. • Supervises and participates in all phases of food handling and preparation including but not limited to ordering, cost, quality, quantity, inventories, menu planning and recipes. • Supervises cooking standards to maintain a high quality of food and service on a consistent basis. • Manages in controlling measures including but not limited to portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, purchasing, BEO costing, and waste control.

• Participates in and oversee monthly food inventories.
• Prepare employee shift schedule according to the business forecast, payroll

budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.

• Executes in the training, development and mentoring of associates.
• Maintain proper record keeping (receiving tickets, invoices, transfer logs)
• Prepares, implements and maintains a record of food specifications.
• Executes the restaurant food and banquet food where needed.
• Has working knowledge of all kitchen equipment including but not limited to;

ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc. • Properly uses all kitchen equipment and ensures the proper Salary, Medical, Dental, Vision. Starting $87,000 This company is an equal opportunity employer. frnch1