What are the responsibilities and job description for the Executive Chef position at JW Marriott Hotel Grand Rapids?
Job Description
Job Description
From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality : the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.
90,000 starting base salary bonus eligibility. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, tuition reimbursement, free downtown parking, free employee meals, hotel and restaurant discounts and more.
SUMMARY
As the Executive Chef for the JW Marriott Grand Rapids, you will be responsible for leading the culinary production and operations for the hotel in the continued effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for culinary in overseeing Pastry, Banquets, Restaurant Outlets, Stewarding, In-Room Dining and anything in relation to culinary at the JW. The ideal candidate for this role will be an innovative chef with vast and varied experience in restaurants, fine dining, and high-volume banquets and willing to be an active participant on the hotel's Leadership Team. The person in this role will have administrative duties in culinary including, but not limited to, staffing, menu planning, ordering, vendor relationships, inventory and working closely with several departments throughout the hotel.
ESSENTIAL FUNCTIONS
- Candidate must be able to control cost to meet or exceed food and beverage budget while maintaining the highest operational and guest standards for this 300 full service hotel
- Oversee the culinary and stewarding management team
- Develop and implement business strategies for the culinary team in line with the hotel's mission, vision, values and strategies
- Conduct monthly Kitchen Team meetings
- Maximize revenues by developing and implementing restaurant menus and special catering menus in conjunction with the Sales Team
- Seeks opportunities to publicize the food and beverage outlets and catering facilities through development and implementation of a public relations strategy and by building a network in the community-
- Analyzes culinary team results on a regular basis and takes action to improve results as appropriate
- Ensures that the kitchen adheres to the standards of operation for the brand, ownership
- Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts and ensures same are being followed. You will select, train, supervise and work with all Chef's and Cooks staff in the proper preparation of menu items to present food according to hotel standards
- Chef will manage kitchen staffs and operate kitchen for busy banquet operation
- Manages the food preparation in the hotel
- Handles daily food purchasing
- Oversees monthly food inventory
- Trains and supervises all food preparation personnel in the performance of their duties
- Schedules staff based on projected revenue and covers
- Ensures proper care of equipment and controls operating costs
- Maintains professional appearance and conduct at all times. Ensures staff appearance and conduct are impeccable
- Remains current on industry trends and marketing
- Monitor food quality and presentation on a daily basis
- Work in the restaurants during busy periods
- Perform employee performance reviews
- Conduct employee coaching and counseling sessions
- Maintain an open line of communication with other departmental managers
- Maintain a strong relationship with vendors, communicating to them all current and future needs
- Set purchasing specifications in conjunction with the General Manager and department heads
- Establishes approved vendor listing. Negotiates prices subject to review by the General Manager
- Purchase of all food and non-food products, ensuring that Order Guides and Purchase Orders are used in all transactions
- Evaluate new products that could enhance standards and increase profitability
- Ensure quality standards are maintained on all goods received
- Ensure all security, safety and sanitation standards are in place
- Support Operations Management in all client and guest matters
- Oversee Inventory, ordering and rotation of food products
- Hire, train, schedule and evaluate the staff of stewards
- Maintain established par inventory of cleaning chemicals and establishes a preventative maintenance plan for dishwashing equipment
- Purchase and maintain inventory of culinary and banquet supplies including dishware, glassware, silverware, pots and pans
- Organize and conduct pre-shift and departmental meetings to advise staff of forecasted expectations
- Inspect and ensure cleanliness and organization of all kitchens, back of house hallways. stairs, restaurants, storerooms, service elevators, all silverware, china and glassware
- Supervise, train and inspect the performance of supervisors, ensuring that all procedures are completed according to hotel standards
REQUIRED SKILLS
Ability to follow corporate recipes and standards
EDUCATION AND EXPERIENCE
PHYSICAL REQUIREMENTS
Salary : $90,000
