Specialty Restaurant Chef

$59,000 - $71,000/Yr

Marriott International - Atlanta, GA

Full-time - Mid Level

Atlanta, GA

Accommodation

About the position

The Specialty Restaurant Chef at Marriott International is responsible for overseeing the quality, consistency, and production of the specialty restaurant kitchen. This role involves leading the culinary team, managing food-related functions, coordinating menus, purchasing, staffing, and ensuring compliance with sanitation and food standards. The chef will also focus on improving guest and employee satisfaction while maintaining the operating budget.

Responsibilities

• Accountable for the quality, consistency, and production of the specialty restaurant kitchen.
• Exhibits culinary talents by personally performing tasks while leading the staff.
• Coordinates menus, purchasing, staffing, and food preparation for the specialty restaurant.
• Works with the team to improve guest and employee satisfaction while maintaining the operating budget.
• Ensures sanitation and food standards are achieved.
• Develops and trains the team to improve results.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Maintains food preparation handling and correct storage standards.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Provides services that are above and beyond for customer satisfaction and retention.
• Handles guest problems and complaints.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Requirements

• High school diploma or GED; 4 years 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; 2 years experience in the culinary, food and beverage, or related professional area.
• Culinary experience
• Communication skills

Nice-to-haves

• Training & development
• Associate's degree

Benefits

• Commuter assistance
• Paid parental leave
• Health savings account
• Employee stock purchase plan
• Disability insurance
• Health insurance
• Flexible spending account
• Tuition reimbursement
• Paid time off
• Adoption assistance
• On-the-job training
• Parental leave
• Employee discount
• Life insurance