Chef de Cuisine

Position Overview

The Chef de Cuisine is responsible for overseeing the quality, consistency, and overall production within the restaurant kitchen. This leadership role involves directly performing culinary tasks while managing and guiding kitchen staff, coordinating menu creation, procurement, staffing, and food preparation activities, ensuring adherence to sanitation and safety standards, and working towards enhancing guest and employee satisfaction within budget constraints.

Candidate Profile

The ideal candidate should possess at least five years of experience specifically as a Chef de Cuisine and hold a four-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related discipline.

Core Responsibilities

• Innovate and develop new culinary concepts, systems, and artistic contributions to enhance the restaurant's offerings.
• Oversee kitchen shift operations while enforcing compliance with all food and beverage policies and procedures.
• Maintain proper food handling and storage standards to preserve quality and safety.
• Identify superior quality ingredients, presentation techniques, and taste to ensure high standards.
• Plan and manage food quantities and presentation requirements for daily and special menu items.
• Effectively communicate production requirements to relevant team members.
• Contribute to the development of daily and seasonal menus.
• Ensure all operations comply with applicable laws and regulations, including food safety and temperature protocols.
• Prepare and cook a variety of food items for both routine service and special events.
• Inspect raw and cooked food products to guarantee quality standards are met.
• Create appealing food presentations and decorative displays.

• Lead, supervise, and coordinate kitchen staff, managing daily operations and providing coverage when necessary.
• Use strong interpersonal communication to motivate the team, demonstrate integrity, and set a positive example.
• Encourage team collaboration, ensure cross-training, and clarify expectations to optimize productivity and service quality.
• Implement and maintain trust and cooperation among team members fostering a positive work environment.

• Set, support, and monitor kitchen goals related to team performance, budget adherence, and overall operational success.
• Develop strategic plans to prioritize and organize daily kitchen workflows efficiently.
• Manage kitchen operations in alignment with the property's financial objectives and safety standards.
• Investigate workplace accidents, uphold company safety standards, and ensure regulatory compliance.

• Deliver exceptional customer service that exceeds expectations to enhance satisfaction and retention.
• Manage and oversee the quality and standard compliance of daily restaurant operations.
• Guide and assist staff in understanding guest needs and service expectations through coaching and feedback.
• Handle guest complaints professionally and obtain valuable feedback to improve services.

• Identify staff development needs and provide coaching or mentoring to enhance skills and knowledge.
• Participate in staff training focused on menu knowledge, preparation methods, and taste profiles.
• Manage disciplinary processes and contribute to staff hiring and performance appraisal.
• Utilize available training tools to support employee growth and development.

Additional Information

• Participate in relevant meetings and communicate effectively with supervisors, peers, and subordinates via various channels.
• Analyze situations to identify optimal solutions and improve operational effectiveness.
• Committed to equal opportunity employment, embracing diversity and fostering an inclusive workplace culture.
• Part of JW Marriott's luxury portfolio, promoting a community-oriented, supportive environment with opportunities for training and personal growth.