Executive Chef

About the Property At the Boston Marriott Burlington, we pride ourselves on being the best employer in the area. Our culture, full benefit plans—including 401k with a company match and lucrative bonus programs—support our commitment to associates. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. Each team member has a key role in delivering outstanding service and memorable experiences for each guest. What you will have an opportunity to do The Executive Chef is responsible for assisting with all food production, including that used for restaurants, functions, and other outlets. The Chef will work alongside the culinary team to lead and develop associates, develop menus, set food purchase specifications, and create recipes. In addition, the Chef will supervise staff and monitor food and labor budgets for the department. Most importantly, the Chef will lead a team to ensure professional food quality and strong sanitation standards are achieved. Responsibilities Manage production, preparation and presentation of all food. Manage P&L costs. Train all stations in a kitchen with new hires. Lead by example to deliver effective and efficient dining experiences by overseeing the back‑of‑house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedures. Maintain health and safety standards set by company, local and regional government. Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business. Influence processes to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served. Assist in staff schedules, kitchen set‑up/break‑down, production, prep is completed and staff wear proper uniform as well as assist in disciplinary procedures when applicable. Instill teamwork and synergy between front and back‑of‑house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations. Supervise and prep for banquet functions. Requirements Plan and direct the functions of the administration and planning of all culinary and kitchen departments to meet the daily needs of the operations. With the Director of Food & Beverage, clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub‑departments (i.e., restaurant, banquet rooms, kitchen, etc.). Ensure consistent presentation of foods and beverages. Implement effective control of food and labor costs among all sub‑departments. Regularly review and evaluate the customer satisfaction of menus, daily specials, banquet services. Adjust foods and services to compete with changing market demands and ensure they are implemented in a timely manner. Assure that station guides are up to date, in good condition and being used. #J-18808-Ljbffr PVH (Tommy Hilfiger/Calvin Klein)