Chef de Cuisine – Marriott International

High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area.

Ability to develop, design, or create new culinary applications or products.

Experience supervising restaurant kitchen shift operations and ensuring compliance with Food & Beverage policies, standards, and procedures.

Knowledge of proper food preparation handling and storage standards.

Capability to recognize superior quality products, presentations, and flavor.

Skill in planning and managing food quantities and plating requirements.

Ability to communicate production needs to key personnel.

Experience in assisting with menu development for daily and seasonal items.

Understanding and compliance with applicable laws and regulations related to food service.

Competence in proper food handling and temperature control.

Ability to estimate daily restaurant production needs.

Proficiency in preparing and cooking various foods.

Experience checking the quality of raw and cooked food products to ensure standards are met.

Skill in food presentation and creating decorative displays.

Ability to supervise and coordinate activities of cooks and food preparation workers.

Strong interpersonal and communication skills to lead, influence, and encourage team members.

Experience leading shift teams while personally preparing food items per specifications.

Competence in managing restaurant kitchen employees and day-to-day operations, including performing duties in employees' absence.

Capability to foster mutual trust, respect, and cooperation among team members.

Ability to serve as a role model demonstrating appropriate behaviors.

Experience in maintaining employee productivity levels and cross-training employees for daily operations.

Ability to set clear expectations and parameters for employees.

Skill in establishing and maintaining open, collaborative team relationships.

Experience setting and supporting kitchen goals, including performance, budget, and team goals.

Ability to prioritize, organize, and accomplish daily kitchen operations work effectively.

Understanding of the impact of kitchen operations on financial goals and objectives and managing to meet or exceed budget goals.

Experience investigating, reporting, and following up on employee accidents.

Knowledge and implementation of company safety standards.

Commitment to providing exceptional customer service to ensure satisfaction and retention.

Experience managing day-to-day operations to meet quality and customer expectations.

Ability to improve service by understanding guest needs and coaching employees.

Skill in setting a positive example for guest relations and emphasizing guest satisfaction.

Competence in empowering employees to provide excellent customer service and handling guest complaints.

Experience interacting with guests to gather feedback on product quality and service levels.

Ability to identify developmental needs and coach or mentor team members to improve skills.

Experience participating in training staff on menu items including ingredients and preparation methods.

Knowledge of employee progressive discipline procedures and performance appraisal processes.

Use of on-the-job training tools for employee development.

Experience assisting in interviewing and hiring employees.

Strong communication skills for providing information and problem-solving.

Participation in relevant meetings and ability to evaluate results to choose the best solutions.