Role:Oversee all culinary and stewarding operations for all food service outlets throughout the property. Work directly with the VP of Food and Beverage and the property leadership team to plan and execute food and beverage needs. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, general safety, food safety, and department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

SKILLS/QUALIFICATIONS: Must have a minimum 10 years’ experience in culinary food service and 4 years as Executive Chef in a large Hotel / conference center / casino operation.

REQUIRED CERTIFICATE/LICENSE: Active Clark County health card, active manager ServSafe certification

MAJOR JOB DUTIES: Duties include, but are not limited, to the following

• Oversee all prep and menu executions for all food and beverage outlets in the hotel / convention / casino operations according to the standards as directed by the VP Food and Beverage.
• Ensure all administrative duties for the Culinary / Stewarding operations are addressed in accordance with the expectations of the Company. 
• Supervise all Chefs, cooks, meal service, production, and stewarding requirements.
• Develop, mentor and motivate line cooks, chefs and stewards.
• Manage scheduling, payroll, attendance documentation, inventories and discipline as needed.
• Assess and direct the required work in any kitchens 
• Ensure menus are written and costed by appropriate Chefs. Evaluate and train as needed.
• Ensure appropriate and timely ordering of food items and inventories
• Must be capable of managing budgeted / forecasted cost of sales and labor costs
• Ensure documentation and full/timely communication of all menu changes.
• Attend and or lead meetings, such as senior Chef Meetings, Chef Meetings, B.E.O meetings, planning meetings, one on one meetings with direct reports, etc.
• Ensure that all stations in all outlets are staffed appropriately, based on business demands.
• Ensure that all recipes are executed as directed in menus. 
• Direct and lead the culinary team to work in a clean, safe and organized manner
• Develop a culinary vision and strategy that is aligned with the overall business goals and that improves the position of the property in comparison to the competitive set.
• Responsible for developing new outlet food concepts and refreshing existing outlet operations in conjunction with the Company’s strategic goals. 
• Ensure that all purchasing efforts are streamlined and follow the Company requirements; ensure that quotes are always received and reviewed accordingly and that we constantly strive to ensure that the Company receives the best pricing for all food items.
• Constantly work on promoting the resort creatively in conjunction with the VP Food and Beverage, as well as the marketing team and in accordance with the resort operations schedule and events calendar.
• Responsible for taking lead on the culinary aspects of the critical path process during openings/renovations and ensuring all new food initiatives are successful per the Company standards.
• Ensure operating standards and policies and procedures are followed by the culinary management team.
• Measure and improve performance using analytics as related to all aspects of department operations, ensuring that the team makes necessary changes and achieves desired results.
• Consistently monitor department sales reports, labor reports, food cost reports, and the P&L.
• Work closely with the Finance department in the development of the budget. Monitor the P&L and ensure variances are explained in commentary on at least a monthly basis.
• In partnership with Finance, conduct timely analysis of food prices in relation to competition.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS: 

The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work is performed in a kitchen environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment typically allows smoking.

• Interacts with management, applicants, fellow Associates and guests.
• Speak with clients during menu tastings
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility.
• Requires bending and reaching. 
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs.
• Requires lifting items weighing up to 50 lbs.
• Ability to use computer to do ordering
• Requires eye/hand coordination.
• Requires basic math.
• Requires the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions. 
• Exposure to cleaning chemicals