Executive Chef I, Hotel Cala Di Volpe, Costa Smeralda
h3Additional Information /h3 /brpJob Number /p /brpJob Category Food and Beverage Culinary /p /brpLocation Costa Smeralda, Porto Cervo ****, ItalyVIEW ON MAP /p /brpSchedule Tempo pieno /p /brpLocated Remotely?
N /p /brpPosition Type Management /p /brpPay Range: EUR **** Monthly Salary /p /brh3Executive Chef I, Hotel Cala di Volpe, Costa Smeralda /h3 /brpAccountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while 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.
Supervises 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).
/p /brh3CANDIDATE PROFILE /h3 /brh3Education And Experience /h3 /brulliHigh school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
/li /ul /brpOR /p /brulli2-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.
/li /ul /brh3CORE WORK ACTIVITIES /h3 /brh3Leading Kitchen Operations for Property /h3 /brul /brliLeads kitchen management team.
/li /brliProvides direction for all day-to-day operations.
/li /brliUnderstands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
/li /brliProvides guidance and direction to subordinates, including setting performance standards and monitoring performance.
/li /brliUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
/li /brliEncourages and builds mutual trust, respect, and cooperation among team members.
/li /brliServing as a role model to demonstrate appropriate behaviors.
/li /brliEnsures property policies are administered fairly and consistently.
/li /brliReviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
/li /brliEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
/li /brliSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
/li /brliSupervises and coordinates activities of cooks and workers engaged in food preparation.
/li /brliDemonstrate new cooking techniques and equipment to staff.
/li /br /ul /brh3Setting and Maintaining Goals for Culinary Function and Activities /h3 /brul /brliDevelops and implements guidelines and control procedures for purchasing and receiving areas.
/li /brliEstablishes goals including performance goals, budget goals, team goals, etc.
/li /brliCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
/li /brliManages department controllable expenses including food cost, supplies, uniforms and equipment.
/li /brliParticipates in the budgeting process for areas of responsibility.
/li /brliKnows and implements the brand's safety standards.
/li /br /ul /brh3Ensuring Culinary Standards And Responsibilities Are Met /h3 /brul /brliProvides direction for menu development.
/li /brliMonitors the quality of raw and cooked food products to ensure that standards are met.
/li /brliDetermines how food should be presented, and create decorative food displays.
/li /brliRecognizes superior quality products, presentations and flavor.
/li /brliEnsures compliance with food handling and sanitation standards.
/li /brliFollows proper handling and right temperature of all food products.
/li /brliEnsures employees maintain required food handling and sanitation certifications.
/li /brliMaintains purchasing, receiving and food storage standards.
/li /brliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions.
/li /br /ul /brh3Ensuring Exceptional Customer Service /h3 /brul /brliProvides and supports service behaviors that are above and beyond for customer satisfaction and retention.
/li /brliImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
/li /brliManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
/li /brliDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
/li /brliInteracts with guests to obtain feedback on product quality and service levels.
/li /brliResponds to and handles guest problems and complaints.
/li /brliEmpowers employees to provide excellent customer service.
Establishes guidelines so employees understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations.
/li /brliReviews comment cards, guest satisfaction results and other data to identify areas of improvement.
/li /br /ul /brh3Managing and Conducting Human Resource Activities /h3 /brul /brliIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
/li /brliEnsures employees are treated fairly and equitably.
/li /brliTrains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
/li /brliAdministers the performance appraisal process for direct report managers.
/li /brliInteracts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
/li /brliObserves service behaviors of employees and provides feedback to individuals and or managers.
/li /brliManages employee progressive discipline procedures for areas of responsibility.
/li /brliEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
/li /br /ul /brh3Additional Responsibilities /h3 /brul /brliProvides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
/li /brliAnalyzes information and evaluating results to choose the best solution and solve problems.
/li /br /ul /brpAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity.
/p /brpWe actively foster an environment where the unique backgrounds of our associates are valued and celebrated.
/p /brpOur greatest strength lies in the rich blend of culture, talent, and experiences of our associates.
/p /brpWe are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
/p /brpThe Luxury Collection Hotels Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories.
Our more than 100 years of experience, beginning in **** under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.
/p /brpFrom legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination's cultural charms and treasures.
/p /brpIf you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.
/p /brpIn joining The Luxury Collection, you join a portfolio of brands with Marriott International.
/p /brpBe where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
/p #J-*****-Ljbffr
N /p /brpPosition Type Management /p /brpPay Range: EUR **** Monthly Salary /p /brh3Executive Chef I, Hotel Cala di Volpe, Costa Smeralda /h3 /brpAccountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while 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.
Supervises 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).
/p /brh3CANDIDATE PROFILE /h3 /brh3Education And Experience /h3 /brulliHigh school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
/li /ul /brpOR /p /brulli2-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.
/li /ul /brh3CORE WORK ACTIVITIES /h3 /brh3Leading Kitchen Operations for Property /h3 /brul /brliLeads kitchen management team.
/li /brliProvides direction for all day-to-day operations.
/li /brliUnderstands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
/li /brliProvides guidance and direction to subordinates, including setting performance standards and monitoring performance.
/li /brliUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
/li /brliEncourages and builds mutual trust, respect, and cooperation among team members.
/li /brliServing as a role model to demonstrate appropriate behaviors.
/li /brliEnsures property policies are administered fairly and consistently.
/li /brliReviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
/li /brliEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
/li /brliSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
/li /brliSupervises and coordinates activities of cooks and workers engaged in food preparation.
/li /brliDemonstrate new cooking techniques and equipment to staff.
/li /br /ul /brh3Setting and Maintaining Goals for Culinary Function and Activities /h3 /brul /brliDevelops and implements guidelines and control procedures for purchasing and receiving areas.
/li /brliEstablishes goals including performance goals, budget goals, team goals, etc.
/li /brliCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
/li /brliManages department controllable expenses including food cost, supplies, uniforms and equipment.
/li /brliParticipates in the budgeting process for areas of responsibility.
/li /brliKnows and implements the brand's safety standards.
/li /br /ul /brh3Ensuring Culinary Standards And Responsibilities Are Met /h3 /brul /brliProvides direction for menu development.
/li /brliMonitors the quality of raw and cooked food products to ensure that standards are met.
/li /brliDetermines how food should be presented, and create decorative food displays.
/li /brliRecognizes superior quality products, presentations and flavor.
/li /brliEnsures compliance with food handling and sanitation standards.
/li /brliFollows proper handling and right temperature of all food products.
/li /brliEnsures employees maintain required food handling and sanitation certifications.
/li /brliMaintains purchasing, receiving and food storage standards.
/li /brliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions.
/li /br /ul /brh3Ensuring Exceptional Customer Service /h3 /brul /brliProvides and supports service behaviors that are above and beyond for customer satisfaction and retention.
/li /brliImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
/li /brliManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
/li /brliDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
/li /brliInteracts with guests to obtain feedback on product quality and service levels.
/li /brliResponds to and handles guest problems and complaints.
/li /brliEmpowers employees to provide excellent customer service.
Establishes guidelines so employees understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations.
/li /brliReviews comment cards, guest satisfaction results and other data to identify areas of improvement.
/li /br /ul /brh3Managing and Conducting Human Resource Activities /h3 /brul /brliIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
/li /brliEnsures employees are treated fairly and equitably.
/li /brliTrains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
/li /brliAdministers the performance appraisal process for direct report managers.
/li /brliInteracts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
/li /brliObserves service behaviors of employees and provides feedback to individuals and or managers.
/li /brliManages employee progressive discipline procedures for areas of responsibility.
/li /brliEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
/li /br /ul /brh3Additional Responsibilities /h3 /brul /brliProvides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
/li /brliAnalyzes information and evaluating results to choose the best solution and solve problems.
/li /br /ul /brpAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity.
/p /brpWe actively foster an environment where the unique backgrounds of our associates are valued and celebrated.
/p /brpOur greatest strength lies in the rich blend of culture, talent, and experiences of our associates.
/p /brpWe are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
/p /brpThe Luxury Collection Hotels Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories.
Our more than 100 years of experience, beginning in **** under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.
/p /brpFrom legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination's cultural charms and treasures.
/p /brpIf you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.
/p /brpIn joining The Luxury Collection, you join a portfolio of brands with Marriott International.
/p /brpBe where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
/p #J-*****-Ljbffr