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A Fresh Approach to Great Results. At FLIK Hospitality Group we believe in great food, great service, and great people. As a leading corporate dining and hospitality company, we provide quality and nutritious meals with a wellness-first approach, reception services, and property management to over 800 locations nationwide. From respected law firms, financial institutions, professional athletics teams, K-12 independent schools, hotels and conference centers, and more, our approach to hospitality is rooted in our dedication to providing quality service to each and every one of our guests. We believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client; our wellness first approach ensures our food supports healthy and delicious choices. Join our team today! Job Summary Working as a Salaried Non-Exempt Sous Chef for FLIK will allow you the opportunity to work with GREAT people like yourself! You will be surrounded by people who are passionate about what they do. This position reports to Executive Chef a the Centurion Lounge at San Francisco International Airport and assists with the oversight all culinary functions for a high end airport lounge account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. This is a seven-day operation; evenings, weekends and holidays are part of regular schedule. Key Responsibilities: Manage food and labor costs for the account. Plan and create all menus. Purchasing and managing inventory. Roll out new culinary programs in conjunction with FLIK marketing and culinary team. Preferred Qualifications: Culinary degree preferred. Three years of culinary management experience. High volume production and catering experience is preferred. Previous experience managing cost controls. Desire to learn and grow with a top notch foodservice company. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Req ID: 284258 Flik JEANNE M LANE SALARIED NON-EXEMPT

Start Your Journey With Us Marriott's Autograph Collection features a select group of upscale and luxury independent partner hotels, each with its own distinct personality, experience, style and features. Located in major cities and desirable destinations around the world, Autograph guests favor hotel stays that reflect their own unique and personal styles. Be a part of our team and deliver an innovative guest experiences that resists predictability. Job Summary Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.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.

Are you a talented chef looking to feed your creativity while maintaining a healthy work-life balance? Are your knife skills as sharp as your desire for collaboration and creativity? Are you an enthusiastic team player and eager to learn new things? Everyone in the industry knows that a restaurant is only as strong as their kitchen team. And at Boqueria, we know that having a driven, passionate, and consistent Sous Chef is integral to the success of our kitchens. We are currently seeking an incredible Sous Chef for our popular Soho location; offering an exciting opportunity for someone with excellent leadership skills, meticulous attention to detail, and a genuine passion for cooking. In return, we offer tremendous room for growth and encourage opportunities for Sous Chefs to learn and grow in this business. We also provide competitive salary packages, insurance coverage, paid vacation, 50% discount at all sister restaurants, and a challenging yet supportive environment.As a Sous Chef at Boqueria, you will be responsible for consistently executing the culinary direction of the Executive Chef and creating a positive work culture by personally exemplifying our core values. You will also be responsible for ensuring that the kitchen infrastructure is properly maintained and overseeing the kitchens preparedness for DOH inspections during shifts.ABOUT US:Boqueria is one of the leading Spanish tapas restaurant groups on the East Coast, with five locations spread throughout NYC and DC, and sixth set to open in January 2019.We are an equal opportunity employer. We do not base our employment decisions on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law.Responsibilities: * Consistently executes culinary direction of the company * Ensuring kitchen infrastructure is properly maintained * Fostering cooperative relationship with FOH * Creating and leading highly functioning BOH team * Managing food and labor cost in order to maximize profitability * Ensuring that DOH standards are always followedQualifications: * Culinary skills and knowledge necessary to execute entire Boqueria menu to the desired standards * Thorough knowledge of food handling practices. Food Protection Certificate * Understanding of financial implications of operational decisions (ability order product and schedule labor within budget) * Ability to form and lead a strong BOH team * Basic computer and written communication skills * Ability to organize, prioritize and anticipate * Effective communication skills

We have an opening for a SOUS CHEF I position. Location : Washington and Jefferson College; 60 south Lincoln St Washington, PA 15301 Note: online applications accepted only. Schedule : Full-Time; flexible as shift may vary. Will need to be available for weekend work at times. Requirement : Previous catering cooking experience. *Internal Employee Referral Bonus Available WE MAKE IT EASY! You can now chat or text-to-apply , in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 331949 . Click here to view more. You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon Appétit are eligible for many benefits, including: Paid vacation and sick leave Medical, Dental, and Vision 401(k) with matching by company Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance On-the-job training Learn more about careers with Bon Appétit: Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 331949 Bon Appetit SALARIED EXEMPT

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description The Business Services division of Aramark, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,500 locations in the U.S. Aramark offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. Aramark Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. As a Sous Chef you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Additionally, you will perform special projects and other responsibilities as assigned. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 175431

Our Exciting Work Environment The New England Aquarium located in Boston, Massachusetts is a global leader in ocean exploration and marine conservation. With more than 1.3 million visitors a year, the Aquarium is one of the premier visitor attractions in Boston and a major public education resource for the region. The New England Aquarium serves as a responsive community resource that attracts and involves the broadest possible audience; seeks a culturally diverse staff and governing board that reflect our community; adheres to the highest standards of animal stewardship; and is committed to delivering the highest quality visitor experience in a welcoming and enjoyable manner that inspires awe, curiosity, understanding, caring, and action. The Opportunity An immediate Ex Sous Chef opportunity exists for a proven culinary professional with the ability to maintain our high standards of quality and guest satisfaction. Patina Restaurant Group is searching for a Sous Chef that will provide direct support to the Executive Chef in overseeing all aspects of kitchen operations; cooking, production, inventory, quality control and sanitation. Ideal candidates are passionate culinary experts that can deliver the finest cuisine from ticket order to table in a fast-paced and dynamic work environment. The ideal candidate is dedicated to culinary excellence and customer satisfaction. Representatives must be prepared to take on supervisory duties for subordinate back of the house staff as necessary. With these responsibilities, Patina Restaurant Group offers great opportunities to build and grow into a professional culinary expert while maintaining a healthy and enjoyable work life balance. Responsibilities * Assist the Executive Chef in ensuring smooth running of kitchen functions. * Train, supervise and motivate subordinate staff * Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. * Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. * Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. * Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) * Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department.· Assist in monthly inventory of total kitchen small wares and kitchen equipment. * Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Qualifications * Minimum 3 years of culinary background or 3-5 years' experience as a Sous Chef in a high-volume, full-service restaurant of similar capacity and clientele. * Certificate or degree in Culinary Arts preferred. * Knowledge of the venue's specialty cuisine highly preferred. * Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification required. * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. * Has experience working with and an understanding of P&L's and budgeting techniques. * Have a passion for culinary excellence; open and willing to learn new techniques. * Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. * Impeccable service standards, clean work habits with a great attention to detail. * Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AS2 Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

We have an opening for a SOUS CHEF II position. Location : Note: online applications accepted only. Grade: 10 Schedule : Typically M-F with a weekend MGR Rotation Requirement : Chef experience; preferred healthcare experience We are excited to announce the launch of our new pre-recorded video interviewing technology to fast track your career with our award-winning organization! When you submit an hourly job application, you will be invited to participate in a short video introduction. Click here to get a sneak peek preview! If you have a positive attitude and a love for learning, you may be interested in joining our team. Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants and cafés feature socially responsible practices and exceptional guest experiences. The company's Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. The Atlanta-based company was named one of Modern Healthcare magazine's "Top 100 Best Places to Work in Healthcare in 2013" and one of Training Magazine's top 125 for 2014. Full time associates at Morrison Healthcare are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance).

Job Description: Oversees all kitchen management, supports the Executive Chef and restaurant staff and ensures the standards are met. Specific duties include overseeing the food budgeting and optimizing food costs, maintaining recipe standards, managing kitchen pantry and stock levels, developing relationships with purveyors, and ordering supplies as needed in the restaurant. Prepares and produces menu items to recipe standards in a quick and efficient manner. Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees. Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education. Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). Qualifications: High school diploma or GED is required. Minimum 1 year prior experience as a prep cook or line cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues. Location: Pontchartrain Hotel 2031 Saint Charles Ave New Orleans LA 70130 About Jack Rose: Jack Rose features menu items that are a mix of New Orleans' craveable Italian, French and Spanish dishes. The cuisine is unpretentious and skillfully executed. Guests can expect the Crescent City's joie de vivre atmosphere, coupled with tableside preparations inspired by classic dishes alongside modern delicacies that are complemented by vibrant cocktails and a wine list that skews towards bubbles. About Hot Tin: Once a penthouse, today the space has been converted into an intimate rooftop bar where champagne and bright cocktails complement the 270-degree view of Downtown New Orleans and the Mississippi River. Modeled after a 1940s artist's loft, the interior space is both airy and eclectic, a place where you can lounge on couches or explore the wall of curios and knick-knacks that bring moments past into the present. Glass accordion doors open onto the balcony, showcasing the incomparable view of Downtown, while a second, more secluded terrace offers a bird's-eye view of Saint Charles Avenue. About Bayou Bar: The Bayou Bar, where the New Orleans Saints football franchise was christened in 1966, offers a casual tavern-style ambiance. Once a drinking den for both Sinatra and Capote, the Bayou Bar honors its past with a robust whiskey list, celebrated weekly at Whiskey Wednesdays. On the weekend, the rollicking Steinway piano plays, and every day great bar food, including the legendary 1&1 Burger and Mile High Pie, is served. About Silver Whistle Cafe: Nestled in the corner of the Pontchartrain Hotel overlooking St Charles Avenue, The Silver Whistle is a bright, cheerful cafe where locals and visitors alike can enjoy the charming ambiance with their breakfast or lunch.

Start Your Journey With Us At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another - and are driven to make things better. We love what we do, and we give it all we've got - on property and off. When guests stay with us, it's not just a room with a bed that they're buying. It's an experience. We're looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton. JOB SUMMARY 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 maintaining the operating budget. 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. CANDIDATE PROFILE Education and Experience • 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • 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. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. 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. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to 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. • Attends and participates in all pertinent meetings. 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.

Job Summary C.Baldwin Hotel is looking for a talented Executive Sous Chefto join the opening team! This is anamazing opportunity to not only join one of the world's largest hospitalitycompanies - but also be a part of this growing restaurant group with theopening of their 4th concept. Located in the heart of Houston'sfinancial district, this hotel is bold, locally connected, and soulful with 354rooms, 14,000 square feet of banquet space, and 3 food and beverage outlets.This includes a lobby bar, grab-and-go marketplace, and 3-meal restaurant fromTop Chef Winner and celebrity chef, Chris Consentino. In this role, you will be will be akey leader in the opening of the hotel and work directly under the ExecutiveChef overseeing all culinary operations. What will I be doing? As Executive Sous Chef, you would beresponsible for assisting in the direction and administration of the planning,preparation, production and control of all culinary operations in the hotel'scontinuing effort to deliver outstanding guest service and financialprofitability. Specifically, you would be responsible for performing thefollowing tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

The Sous Chef is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at the City Winery property. This role is accountable for adhering to City Winery's food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance all associated regulatory guidelines. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect. This role leads the kitchen in all areas including but not limited to assisting in providing direction to the day to day kitchen operation, employee management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals. Minimum Qualifications General •Minimum 3 years' experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience •AOS Culinary School Graduate and/or related training is a plus •Functional working knowledge of all Health Department, OSHA, and all other related regulations •Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment •Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail •Ability to meet budgets including labor, food and applicable direct operating costs •Ability to effectively train, develop staff and build team morale •Ability to work collaboratively and professionally across company levels in achieving overall company and business goals •Excellent interpersonal skills including verbal and written communication skills •Excellent time management and organization skills •Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required. •Must have proficient computer and technological skills •Must have Serve Safe food handler's certificate Additional Requirements •Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary •Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds •Able and willing to work a flexible schedule including nights, weekends and holidays Overview of Responsibilities •Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability •Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service •Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level •Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning •Lead by example and enforce all Company policies, procedures, guidelines, and practices •Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food. •Establish goals, anticipate and resolve problems concerning all facets of the kitchen •Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives •Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen •Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operating safely and properly i.e. refrigerators, ovens, freezers, stoves, etc. •Report to work at scheduled time, neatly groomed and in the correct uniform •Attend and participate in all scheduled meetings and training •Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals •Support and work alongside internal teams to plan and execute culinary elements of all specialty events •Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership City Winery strives to deliver the highest-end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons-bringing the wine country experience to the middle of a large city. At City Winery we don't just accept differences in background and perspective - we celebrate it, we support it, and we thrive on it for the benefit of our employees and our community. We are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Contract Job Level Job Job Fixed-term contract: No Status Full Time Anticipated Start Date 2019-06-24 For this position, Accor is not able to help a candidate to obtain work authorization. Essential and optional requirements Please click on APPLY ON THE BRAND WEBSITE to see the job qualifications. Key tasks Please click on APPLY ON THE BRAND WEBSITE to see the job description. As a recognized leader in the global luxury hospitality industry, Fairmont is committed to a growth strategy that builds on our strong partnerships with owners and connects us with new development partners. In addition to groundbreaking design of new hotels, a particular strength of Fairmont is in repositioning historic hotels to achieve continued growth and success while embracing the future. We will open more than 20 hotels in the next four years, some to be icons of the future and many with existing Fairmont hotel owners. Each new property will leverage our brand's global expertise in creating hotels that are situated in the heart of their destination, allowing us to connect with sophisticated travelers, delivering on our worldwide reputation as a gateway to unforgettable experiences.

Working for Holiday Retirement Holiday Retirement helps older people live better, and we accomplish this by following these principles: Older people are vibrant and deserve the best experience. We promote independence and create choice to do your thing. We appreciate and respect our residents, families, associates, and guests. We believe in life-long learning, growth, and staying connected. If you have a passion for making a difference in the lives of older people, we'd love to talk to you. In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen. Sous Chef: Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards. Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner. Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food. Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts. In absence of the Executive Chef, oversee the food service staff and overall kitchen operations. Focus on resident satisfaction and resolve any food-compliant issues as needed. Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if needed. Other duties as assigned. Qualifications: High school diploma or equivalent Minimum 2 years' experience in industry or full-service restaurant cooking Effective communication in English and excellent customer service skills Experience mentoring and directing others Ability to prepare and follow recipes General knowledge of and ability to conform to sanitation and safe food handling practices Basic Computer skills Holiday Retirement is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, sexual orientation, marital status, military or veteran status, gender identity or expression, or any other basis protected by local, state, or federal law. Holiday Retirement is an Equal Opportunity Employer and is committed to employing a diverse workforce. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, sexual orientation, marital status, military or veteran status, gender identity or expression, or any other basis protected by local, state, or federal law. Req ID: 69129

Responsibilities Productivity Stations are set up on time with quantities reflecting projected volume Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances Daily Station/Line Checks - Prior to each meal period Sanitizer in all stations Check rotation of product Smell, look and taste all food items Consistency in prepared items (sauce, salsas, mixes, etc.) Verify portion size (spot check with scale) Quantity is determined by the daily PMIX Confirm stations are set and ready for service per PMIX Food Handling Follow all food safety guidelines to ensure all food products are safe for consumption Adherence to all State, Federal, and local health department regulations Consistently monitor time and temperature of all food products Ensure all food specifications and recipes are followed Keep specification book updated and in good condition Safety Maintain a safety-first culture in the Heart of House Document Guests and Employee Injury & Illness incidents Workers compensation reporting Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication) Responsible for overall cleanliness of the kitchen Facility Repair & Maintenance Responsible for making repair and improvement recommendations to Executive Chef Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition Staff Training & Development Provide proper and detailed training for hourly personnel based on company established criteria Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines Provide timely and detailed performance evaluations for hourly HOH Team Document staff work performance including coaching and counseling Provide ongoing training for all positions in HOH and FOH Communication Provide information necessary for employees to perform their job consistently and efficiently Daily Specials - explain portions, cooking methods, and presentation Ensure items are prepared for each station to reflect forecasted sales Feedback on daily service outlining execution and speed of service Evaluate HOH employees' technique and pass along to the Executive Chef Necessary Knowledge, Skills and Abilities Minimum 3-years full service, high volume restaurant experience High school diploma or equivalent Culinary degree, AA or BA degree a plus Professional and proficient verbal and written communication skills Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices ServSafe Certification Physical Demands While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.

Description Executive Sous Chef The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests. Responsibilities Oversee recipe standardization Ensure plate presentation is correct and consistent Maintain inventory levels and assist Executive Chef with food and labor costs Maintain a well-organized kitchen in a clean and safe manner Qualifications Job Qualifications Culinary school graduate Two years experience in supervisory position Understanding of a la carte and banquet revenue generation General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses Technical literacy, including Microsoft Office, payroll management and point of sale systems Bilingual (English - Spanish) communication ability preferred. (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels , Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • 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. 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.