Chef de Cuisine – Marriott International

High school diploma or GED with 4 years of experience in culinary, food and beverage, or a 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 relevant experience.

Ability to develop, design, and create new culinary applications and ideas.

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

Knowledge of food preparation handling, correct storage standards, and food safety regulations.

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

Skill in planning and managing food quantities and plating requirements.

Effective communication skills to coordinate production needs with key personnel.

Ability to assist in developing daily and seasonal menu items.

Experience ensuring compliance with applicable laws and food handling standards.

Ability to estimate daily production needs and prepare/cook various foods.

Competence in checking quality of raw and cooked food products.

Creativity in food presentation and decorative displays.

Experience supervising kitchen staff and coordinating food preparation activities.

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

Capability to manage restaurant kitchen employees and day-to-day operations.

Skills in building mutual trust, respect, and cooperation among team members.

Experience ensuring employee productivity and cross-training.

Ability to establish clear expectations and maintain open, collaborative relationships with employees.

Skill in setting and supporting kitchen goals including performance, budget, and team objectives.

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

Knowledge of company safety standards and employee accident investigation.

Experience providing customer service that exceeds expectations and managing daily operations to meet quality standards.

Ability to improve service by coaching employees and handling guest feedback and complaints.

Experience in managing human resource activities including identifying development needs, training staff, conducting performance appraisals, and managing discipline.

Ability to participate in hiring and using job training tools.

Strong problem-solving and communication skills to provide information and analyze results.

Willingness to participate in meetings and contribute to continuous improvement initiatives.