As an Executive Chef, you will be responsible for planning, organizing, developing, and directing the overall operation of the Culinary Department in accordance with current applicable Federal, State, and local standards, guidelines, and regulations, as well as our established policies and procedures. It is also your responsibility to assure that high-quality food service is provided at all times.
Job Duties:
- Plan, develop, organize, implement, evaluate, and direct the Kitchen Staff, including department policies and procedures.
- Develop and maintain a good working rapport with inter-department personnel and other departments within the facility to meet the needs of guests and company standards of quality.
- Responsible for forecasting, budgeting, P&L responsibility, food and labor cost management, and creative food presentations in coordination with the Director of Food and Beverage.
- Design exceptional menus, purchase goods, and continuously make necessary improvements.
- Ability to motivate a team to achieve desired objectives; be a team builder with a strong work ethic.
- Strive for quality guest experience, analyzing guest satisfaction comments and implementing changes as guided by guest comment data.
- Supervise events, including VIP events, ensuring quality service in all aspects of events, including meal preparation, pre-event delegation, client relationships, ordering, event order execution, and communication.
- Accept criticism and make adjustments as required.
- Responsible for the recruitment, selection, and training of competent department personnel.
- Determine departmental staffing, evaluate employee performance, and make recommendations regarding wage and salary adjustments, hiring, terminations, and transfers.
- Ensure that a stock level of food, supplies, and equipment is maintained at adequate levels at all times.
- Make written and oral reports/recommendations to the Director of Food and Beverage concerning the operation of the Kitchen Department and execute as directed.
- Maintain the department in a clean and safe manner by ensuring that necessary equipment and supplies are available.
- Schedule department working hours, personnel, and work assignments.
- Report all accidents/incidents as established by department policies and company labor standards.
- Establish food service production lines to ensure timely meal preparation.
- Coordinate room service deliveries to ensure meals are accurate, served timely, and warm.
Job Requirements:
- Culinary School Degree or equivalent experience.
- Must have experience in a supervisory capacity in a hotel environment that includes strong banquet experience.
- Must have previous experience controlling food and labor costs.
- Knowledgeable of kitchen procedures and related laws, regulations, and guidelines pertaining to food operations.
- Must be able to read, write, speak, understand, and communicate effectively in English; conversational knowledge of a second language is a plus.
- Computer skills necessary for food ordering, email, and report development/tracking.
- Availability to work beyond normal work hours during the week and on weekends.
We offer competitive pay and benefits such as health insurance, a 401(k) Savings Plan, vacation, and sick time off. Other perks include employee hotel room rate discounts where available. Be challenged and rewarded for the work you do. Come and explore the world of hospitality, meet people from all over the world, and enjoy the adventure in all your travels!
Delta Hotel by Marriott Santa Clara-Silicon Valley is an equal opportunity employer, committed to hiring a diverse workforce and sustaining an inclusive, people-first culture.
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