Franchised Executive Chef – Delta Hotels Kingston Waterfront – Canada

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Job Number 20017941
Job Category Food and Beverage & Culinary
Location Delta Hotels Kingston Waterfront| 1 Johnson Street| Kingston|
Ontario| Canada
Brand Delta Hotels and Resorts
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us
Thank you for your interest in this position. It is a job opportunity with one
of Marriott International’s franchisees.
Please apply via email at: mjardine@diamondhotels.ca

Additional Information: This hotel is owned and operated by an independent
franchisee| Diamond Hotels Canada Inc.. 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.

POSITION SUMMARY:

Reporting to the General Manager| we are seeking an energetic and passionate
Executive Chef to lead our already dynamic culinary team. You are an inspired
leader with a passion for hospitality and customer service with strong
culinary management experience| ideally in an upscale hotel operation.
Responsibilities include the overall food preparation/service for the
restaurant (AquaTerra)| in-room dining| and banquet facilities and providing
optimal service while operating within predetermined budgetary limitations and
strict brand standards. You are also responsible for menu planning and
management responsibilities; cost control and maintenance of food cost and
other expenses; training| coaching| developing| and managing kitchen
associates.

DUTIES & RESPONSIBILITIES:

Efficiently manage| guide and train kitchen associates to provide quality food production for the restaurant| in-room dining| and banquets| focusing especially on timing| portions| food quality and sanitation/cleanliness.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish| direct and review performance standards in food preparation| purchasing and production to ensure effective| controlled and coordinated efforts are achieved.
Review and achievement of cost goals in the area of food cost| kitchen labor and related expenses to achieve maximum profitability
Plan menus for restaurant| in-room dining| and banquets
Establish controls to minimize/eliminate food and supply waste and theft
Safeguard all food preparation associates by implementing training to increase their knowledge about safety| sanitation and accident prevention principles.
Ensure that high standards of sanitation| cleanliness and safety are maintained throughout all kitchen areas at all times by establishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Develop standard recipes and techniques for food preparation and presentation to ensure consistent high quality and to minimize food costs; exercise portion control for all items served and actively participate in establishing menu selling prices.
Attend and actively participate in food and beverage| staff| and management meetings.
Ensure proper staffing for maximum productivity and high standards of quality
Evaluate food products to ensure that quality standards and price are consistently attained.
Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of our guests.
In conjunction with F&B management team| assist in maintaining a high level of service principles in accordance with hotel and brand standards.
Provide training and professional development opportunities for associates. Encourage creativity and innovation from the team.
Promptly address performance or behavior related issues and provide coaching or disciplinary action if necessary
Foster a culture of teamwork and respect
Ensure all interactions with guests and staff are conducted in a highly professional and efficient manner
The above areas of responsibility are not all inclusive and may be amended from time to time.

JOB SPECIFICATIONS & QUALIFICATIONS:

At least 3 years of experience as an Executive Chef in an upscale| full-service hotel
Must have fine dining cooking skills and experience with banquet operations
Must be creative| with in depth knowledge of industry trends and have strong technical and organizational skills.
Must have a proven track record that demonstrates passion and ability to drive the team to meet culinary goals.
You are a results-focused| energetic| adaptable leader capable of motivating| developing and working hand in hand with the entire team.
Experience working with a Marriott Brand a definite asset and preferred
Energetic| outgoing and driven to provide outstanding guest service
Ability to effectively communicate with all levels of associates| management| and guests
Excellent organizational| computer (MS Office proficiency)| analytical and problem-solving skills
Adaptable leadership style to allow you to engage and motivate the team to achieve objectives
Flexibility to work varying schedules to include days| nights| weekends| and holidays

_This company is an equal opportunity employer._

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