Executive Chef Madrid (Madrid)

Descripción de la oferta

Proceso de selección continuo.

Funciones

Additional Information: This hotel is owned and operated by an independent franchisee, Archer Hotel Management Limited. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Position Summary:
•Oversee the restaurant and Room Service kitchen operations in collaboration with the hotel leadership team.
•Provide strategic support as Head Chef of the restaurant.
•Responsible for the creation and implementation of all menus for restaurants, bars, and in-room dining.
•Lead the culinary team in all aspects of food production, event setups, and daily scheduling.
•Act as a thoughtful and energetic leader, motivating and supporting the team.
•Ensure administrative support and visible presence at each outlet during every service period.
•Understand guest requirements and deliver service excellence throughout every guest experience.
•Ensure compliance with Labor, Health & Safety, Hygiene, and HACCP standards.
•Develop and manage relationships with key stakeholders, both internal and external.
•Ensure the team adheres to all company policies and procedures while upholding core values.
 
CORE WORK ACTIVITIES
Assisting in Leading Property Kitchen Operations
 
•Provides direction for all daily operations.
•Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacements.
•Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
•Uses interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty and integrity; leads by example.
•Builds and fosters mutual trust, respect, and cooperation among team members.
•Serves as a role model to demonstrate appropriate behaviors.
•Ensures property policies are administered fairly and consistently.
•Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
•Establishes and maintains open, collaborative relationships with employees and ensures the team does the same.
•Solicits employee feedback, maintains an open-door policy, and reviews employee satisfaction results to identify and address concerns.
•Supervises and coordinates activities of cooks and food preparation staff.
•Demonstrates new cooking techniques and equipment to staff.

Requisitos

Education and Experience
•High school diploma or vocational training; 6 years of experience in the culinary professional area, leading kitchen teams.
OR
•2-year degree from an accredited university in Culinary Arts, Hotel & Restaurant Management, or related field; 4 years of experience in the culinary professional area, leading kitchen teams.
•Languages: Spanish and English (Professional level)