Chef De Cuisine – Marriott International

High school diploma or GED with 4 years of 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 of experience.

Ability to develop, design, or create new ideas, systems, or products related to the restaurant.

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

Knowledge of food preparation handling and correct storage standards.

Ability to recognize superior quality products, presentations, and flavors.

Skills to plan and manage food quantities and plating for the restaurant.

Effective communication skills for coordinating production needs.

Experience assisting in developing daily and seasonal menu items.

Compliance with applicable laws and regulations regarding food handling and safety.

Capability to estimate daily restaurant production needs and prepare various foods.

Ability to check the quality of raw and cooked food products to ensure standards are met.

Skills to determine food presentation and create decorative food displays.

Experience leading and coordinating activities of kitchen staff.

Strong interpersonal and communication skills to lead, influence, and encourage staff.

Experience managing restaurant kitchen employees and day-to-day operations.

Ability to serve as a role model and maintain employee productivity and cooperation.

Skill in cross-training employees for successful daily operations.

Experience establishing and maintaining open, collaborative relationships within the team.

Ability to set and support achievement of kitchen goals including performance and budget goals.

Understanding of kitchen operations' impact on financial goals and ability to manage to budget.

Knowledge and implementation of company safety standards.

Capability to provide exceptional customer service and improve guest satisfaction.

Skills in handling guest problems and complaints and interacting to obtain feedback.

Experience in coaching and mentoring staff to improve their knowledge and skills.

Participation in training restaurant staff on menu items and preparation methods.

Experience managing employee discipline and performance appraisal processes.

Ability to assist in interviewing and hiring qualified team members.

Good communication skills for providing information through various channels.

Analytical skills to evaluate results and solve problems.

Willingness to attend and participate in all pertinent meetings.