Franchised Executive Chef

Description

Thank you for your interest in this position. It is a job opportunity with one of Marriott International s franchisees.

Please apply online at www. Interstatehotels. com/careers

Qualifications

Additional Information
This hotel is owned and operated by an independent franchisee, Interstate Hotels and Resorts. The franchisee controls all aspects of the hotel s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

The Westin San Diego Hotel provides a retreat to one of downtown San Diego's landmark hotels. The hotel now has a distinctly upscale, contemporary feel, inspired by soothing elements of nature. With a complete revitalization of guestrooms, restaurant, lobby, public areas, San Diego meeting space, two new Legal War Rooms, Tangent and a new WestinWORKOUT Fitness Studio, the newly refurbished urban retreat will transform every aspect of a stay into a revitalizing experience.

The Westin San Diego Hotel $15 million dollar transformation includes a new look and feel to 29,000 sq. ft of versatile San Diego meeting and banquet space. With enhanced catering and event planning services, and the latest in meetings technology, combined with its premiere downtown location that offers immediate accessibility to the Superior Court of California San Diego's Courthouse and the Gaslamp, San Diego Harbor, and Little Italy neighborhoods, Westin San Diego's renovated meeting and event spaces serve as ideal venues for meetings of all sizes, social gatherings and celebrations, and weddings.

We are currently looking for an experienced Executive Chef to join our Team!

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all IHR LSOP's, SOP's and future food programs to ensure a consistent, quality product.

ESSENTIAL FUNCTIONS

• Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

EXPERIENCE & SKILLS REQUIRED

• A minimum of 2 years Hotel Executive Chef experience preferred.
• Experience required by position is five to ten years of employment in a related position with this company or other Hotel 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 complex problems and food and beverage management.
• Requires excellent oral and written communication skills.

This company is an equal opportunity employer.

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