Pinnacle Hotel Management
  • - Orlando Marriott Lake Mary (MCOML)
  • Lake Mary, FL, USA
  • 58,000
  • Salary
  • Full Time

OVERALL RESPONSIBILITIES:

Coordinates activities of, and directs training of chef's, cooks, and other kitchen workers engaged in preparing and cooking foods. Ensures efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Required: Understand the coordination and implementation of all food & beverage activities. Understand and implement contract requests ("EO's") for the Department. To assist in the development of a training program to include timeliness and critical paths for regular dining service and special events.

 

JOB REQUIREMENTS

Supervisory Responsibilities :

  • To direct: Carrying out executive chef responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing for prospective staff members, supervisory, and training for the present or future; assign goals and objectives; appraise performance; coordinating and direct activities; how to reward and discipline associates.

 

Training Requirements:

  • To be efficient and successful, you must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Hours of work commensurate with volume and demand. Requires availability to work varied hours, holidays, etc.

 

Education and/or Experience :

  • 2 year degree from an accredited university in culinary arts and 7 years of leadership experience in culinary production of catering and dining room. Full Service Hotel experience required and Marriott preferred. Technical computer proficiency on Micros, Excel, Microsoft Word, Windows operating environment.

 

Language Skills :

  • Ability to communicate at a management level with fellow executives, guests and associates. Ability to create and/or interpret documents pertinent to the successful operation of the department.

 

Mathematical Skills:

  • Ability to apply all necessary mathematical formulas required in maintaining proportions to percentages, all budgetary calculations and menu costing.

 

Reasoning Ability :

  • To plan, organize and implement at a supervisory level. Ability to define problems, collects data, establish facts, and draw valid conclusions. To communicate in written, oral, diagram, or any other structured format.

 

Certificates, Licenses Registrations:

  • Must be proficient in areas of sanitation and supervision, other managerial and/or food-related certifications mandated by the state of Florida required.

 

ADDITIONAL REQUIREMENTS:

  • Minimum lifting of 50lbs.
  • Ability to verbally communicate effectively with guests and co-workers.
  • Pushing, pulling, bending, stooping, upward reaching.
  • Some exposure to cleaning chemicals
  • Prolonged periods of standing and/or walking.

 

ESSENTIAL FUNCTIONS:

A thorough knowledge of Marriott's Culture and the practice of Basics of Brilliant Hosting. Each Manager is responsible for maintaining total compliance of the Art of Hosting by their associates through ongoing training and reinforcement by modeling these behaviors, positive reinforcement and by taking corrective disciplinary measures

  • Plans or participates in planning menus, utilization of food surpluses and leftovers taking into account probable number of guests, marketing conditions, popularity of various dishes. Responsible for the quality control as well as consistency of food product in all food and beverage outlets.
  • Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
  • Reviews menus, analysis recipes, determines food, labor, and overhead costs, and assigns prices to control costs.
  • Directs food apportionment policy to control costs.
  • Leading and directing all culinary / stewarding personnel, as well as, assisting in the direction of dining room service staff. Supervises culinary staff while they are cooking, and other personnel to ensure timely food production.
  • Observes methods of food preparation and cooking, sizes of portions, and plate presentations.
  • Tests cooked foods by tasting and smelling them. Advises special dishes, develops recipes and/or approves recipes and specialties.
  • Interviews & hires perspective candidates for culinary and stewarding.
  • Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of all culinary and stewarding.
  • Evaluate and record associate performance based upon company standards and time guidelines.
  • Establishes and enforces nutrition and sanitation for culinary and dining service staff.
  • Controlling daily financial information with cost considerations to food and labor, while monitoring costs in relation to budgets and forecasts.
  • To assist the Director of Food and Beverage in any task requested to enhance the quality of the guest experience.
  • Each associate is expected to complete, within their ability, all reasonable requests by management.
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