Executive Chef - St. Regis Aspen Resort - (20066917)
Company: Marriott International Inc.
Location: Aspen
Posted on: January 11, 2021
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Job Description:
Here's To Your Journey with St. Regis The St. Regis brand first
established luxury hospitality more than 110 years ago, with the
opening of the St. Regis New York. From the moment John Jacob Astor
IV opened the doors of his Beaux-Arts masterpiece on New Yorks
Fifth Avenue, St. Regis has stood as a symbol of uncompromising
elegance and bespoke service. Today, with more than 40 of the best
addresses around the world, St. Regis is a place where trends are
born, boundaries are broken and guests can simply live exquisite.
We invite you to explore careers at St. Regis. The St. Regis Aspen
Resort, located at 315 E Dean St, Aspen, Colorado, 81611 is
currently hiring a Executive Chef. Responsibilities include:
Accountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while
leading the staff and managing all food related functions. Works to
continually improve guest and employee satisfaction while
maximizing the financial performance in all areas of
responsibility. Supervises all kitchen areas to ensure a
consistent, high quality product is produced. Responsible for
guiding and developing staff including direct reports. Must ensure
sanitation and food standards are achieved. Areas of responsibility
comprise overseeing all food preparation areas (e.g., banquets,
room service, restaurants, bar/lounge and employee cafeteria) and
all support areas (e.g., dish room and purchasing). CANDIDATE
PROFILE Education and Experience High school diploma or GED; 6
years of experience in the culinary, food and beverage, or related
professional area. OR 2-year degree from an accredited university
in Culinary Arts, Hotel and Restaurant Management, or related
major; 4 years of experience in the culinary, food and beverage, or
related professional area. CORE WORK ACTIVITIES Leading Kitchen
Operations for Property Leads kitchen management team. Provides
direction for all day-to-day operations. Understands employee
positions well enough to perform duties in employees'' absence or
determine appropriate replacement to fill gaps. Provides guidance
and direction to subordinates, including setting performance
standards and monitoring performance. Utilizes interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. Encourages and builds mutual
trust, respect, and cooperation among team members. Serving as a
role model to demonstrate appropriate behaviors. Ensures property
policies are administered fairly and consistently. Reviews staffing
levels to ensure that guest service, operational needs and
financial objectives are met. Establishes and maintains open,
collaborative relationships with employees and ensures employees do
the same within the team. Solicits employee feedback, utilizes an
"open door" policy and reviews employee satisfaction results to
identify and address employee problems or concerns. Supervises and
coordinates activities of cooks and workers engaged in food
preparation. Demonstrate new cooking techniques and equipment to
staff. Setting and Maintaining Goals for Culinary Function and
Activities Develops and implements guidelines and control
procedures for purchasing and receiving areas. Establishes goals
including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing
procedure codes, ensuring employee understanding of safety codes,
monitoring processes and procedures related to safety. Manages
department controllable expenses including food cost, supplies,
uniforms and equipment. Participates in the budgeting process for
areas of responsibility. Knows and implements the brand''s safety
standards. Ensuring Culinary Standards and Responsibilities are Met
Provides direction for menu development. Monitors the quality of
raw and cooked food products to ensure that standards are met.
Determines how food should be presented and create decorative food
displays. Recognizes superior quality products, presentations and
flavor. Ensures compliance with food handling and sanitation
standards. Follows proper handling and right temperature of all
food products. Ensures employees maintain required food handling
and sanitation certifications. Maintains purchasing, receiving and
food storage standards. Prepares and cooks foods of all types,
either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service Provides and supports service
behaviors that are above and beyond for customer satisfaction and
retention. Improves service by communicating and assisting
individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed. Manages day-to-day
operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis. Displays leadership
in guest hospitality, exemplifies excellent customer service and
creates a positive atmosphere for guest relations. Interacts with
guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints. Empowers
employees to provide excellent customer service. Establishes
guidelines so employees understand expectations and parameters.
Ensures employees receive on-going training to understand guest
expectations. Reviews comment cards, guest satisfaction results and
other data to identify areas of improvement. Managing and
Conducting Human Resource Activities Identifies the developmental
needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge or skills. Ensures employees are
treated fairly and equitably. Trains kitchen associates on the
fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report
managers. Interacts with the Banquet Chef and Catering department
on training regarding food knowledge and menu composition. Observes
service behaviors of employees and provides feedback to individuals
and or managers. Manages employee progressive discipline procedures
for areas of responsibility. Ensures disciplinary procedures and
documentation are completed according to Standard and Local
Operating Procedures (SOPs and LSOPs) and supports the Peer Review
Process. Additional Responsibilities Provides information to
executive teams, managers and supervisors, co-workers, and
subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best
solution and solve problems. To apply now, go to:
https://jobs.marriott.com/marriott/jobs/20066917?%3Flang=en-us/
Marriott International is consistently recognized as an employer of
choice globally by FORTUNE magazine, DiversityInc and Great Places
to Work Institute, among others. Visit www.marriott.com/careers to
learn more about our workplace culture and career opportunities.
Chat, engage and follow us on social media.
www.facebook.com/marriottjobsandcareers
http://www.instagram.com/marriottcareers @lifeatmarriott on
Snapchat So, we ask, where will your journey take you? - Marriott
International is an equal opportunity employer committed to hiring
a diverse workforce and sustaining an inclusive culture. Marriott
International does not discriminate on the basis of disability,
veteran status or any other basis protected under federal, state or
local laws.
Keywords: Marriott International Inc., Aspen , Executive Chef - St. Regis Aspen Resort - (20066917), Hospitality & Tourism , Aspen, Colorado
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