Franchised Executive Chef

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

Please apply via e-mail at : fatimavaldez@remingtonhotels.com

Additional Information: This hotel is owned and operated by an independent franchisee, Remington Lodging and Hospitality, LP. 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.

Know all emergency procedures (fire, severe weather, bomb threats, guest accident/illness, etc.)Train and supervise all associates in the kitchen to perform their job duties to the best of their abilities. Provide employees with the tools and equipment necessary to do their jobs. Schedule, evaluate and direct all personnel. Ensure all food served is of high quality, properly prepared according to recipe and expedited to all outlets in a smooth and efficient manner. Includes, working the line during peak times. Supervise entire kitchen staff, including the employee cafeteria as well as all utility and sanitation employees; provide supervisory guidance, aid and counsel for all kitchen associates. Ensure that all banquets are properly prepared and serviced; timing, proportioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen. Ensure sanitation standards are maintained in all areas (Ex. walk-ins, freezers, kitchen property and equipment).Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. Understand and refer to the applicable Franchise and management companies Standard Operating Procedures. Communicate expectations daily with Sous Chefs to ensure smooth continuous operation. Ensure that prescribed cleaning schedules are followed and maintained at all times. Take immediate action on problems that are encountered in the kitchen. Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation.

Able to communicate accurately and effectively in verbal and written form with guests and associates so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required. Possess at least 3 year experience as Executive Chef. Memorize food recipes and food preparation instructions. Twist, bend, and lift to operate all kitchen equipment. Use arithmetic to calculate costs and prices, track expenses and analyze payroll. Lift and carry heavy objects weighting approximately thirty (30) to forty (40) pounds. Stand or walk for varying lengths of time, sometimes for long periods. Learn and follow procedures.

This company is an equal opportunity employer.

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