certified executive chef

Position: Executive ChefLocation: Naya Nazimabad Gymkhana, Karachi Experience Required: 5+ YearsJob SummaryThe Executive Chef will lead all kitchen operations, ensuring high-quality food production, menu innovation, cost control, and compliance with hygiene standards. The role requires strong leadership, creativity, and operational expertise to deliver an exceptional dining experience.Key Responsibilities<ul><li>Oversee entire kitchen operations across all outlets</li><li>Design and update menus, ensuring variety, quality, and cost efficiency</li><li>Manage food preparation, presentation, and portion control</li><li>Ensure compliance with food safety and hygiene standards (HACCP)</li><li>Control food cost, wastage, and kitchen budgets</li><li>Supervise and train chefs, cooks, and kitchen staff</li><li>Coordinate with F&amp;B and management teams for events and daily operations</li><li>Monitor inventory, purchasing, and supplier management</li><li>Maintain consistency in taste, quality, and presentation</li><li>Implement standard recipes and SOPs</li></ul>Requirements<ul><li>Minimum 5+ years of experience in culinary operations</li><li>Proven experience as an Executive Chef / Head Chef</li><li>Strong knowledge of local &amp; international cuisines</li><li>Expertise in kitchen management, food costing, and menu planning</li><li>Leadership and team management skills</li><li>Ability to work in a high-pressure environment</li></ul>Preferred Background<ul><li>Experience in clubs, hotels, or high-volume restaurants</li><li>Culinary degree or professional certification is a plus</li></ul>Key Skills<ul><li>Leadership &amp; team development</li><li>Creativity &amp; menu innovation</li><li>Cost control &amp; budgeting</li><li>Quality assurance</li><li>Communication &amp; coordination</li></ul>Job Type: Full-timeWork Location: In person

Executive Chef

Sodexo

<div>Role Overview:
Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate the Alaska Airlines Lounges at SeaTac International Airport in Seattle, WA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred.
What You'll Do:
<ul><li>be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;</li><li>
ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;</li><li>
have the ability and willingness to develop and motivate team members to embrace culinary innovations;</li><li>
ensure food safety, sanitation and workplace safety standard compliance; and/or</li><li>
have working knowledge of automated food inventory, ordering, production and management systems.</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div> 
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li>
2-3 years of EC or KM leadership experience in a recognized concept or company;</li><li>
strong computer skills including word, excel, and office;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills;</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div> 
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Bachelor&rsquo;s Degree or equivalent experience
</div><div>Minimum Management Experience - 3 years
</div><div>Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div>

Airline Lounges Executive Chef

RTC1 Recruitment Services

<div>
 
 
 Position Title:
 
 Corporate Executive Chef (R&amp;D)
 
 
 
 Employment Type:
 
 Full Time
 
 
 
 Salary KWD
 
 : up to 3,500 KWD inclusive depending on experience and qualifications
 
 
 
 Benefits:
 
 bonus and family benefits
 
 
 
 Job Location:
 
 Kuwait
 
 
 
 
 
 
 About the Company:
 
 
 
 A well-known restaurant group of high-end concepts, continuously expanding in the GCC and headquartered in Kuwait.
 
 
 
 
 
 
 Job Description:
 
 
 <ul>
 <li>
 Develop and implement strategic culinary plans to introduce new dining concepts and enhance existing ones in line with business objectives.
 </li>
 <li>
 Establish and monitor KPIs and SOPs across all kitchen operations to ensure maximum efficiency, consistent food quality, and high service standards.
 </li>
 <li>
 Oversee comprehensive training programs to upskill culinary staff, identify high-potential talent, and drive growth and employee retention.
 </li>
 <li>
 Analyze sales data to refine menu performance and manage vendor relationships and contracts to ensure a high-quality, cost-effective, and safe ingredient supply.
 </li>
 </ul>
 
 
 
 
 
 Qualifications:
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Culinary or any related field
 </li>
 <li>
 Minimum 10 years of experience in standalone restaurants with multiple venues, 3 years of which in a director level.
 </li>
 <li>
 Must have thorough knowledge of research and development concepts and techniques, food handling, HACCP procedures, and health codes
 </li>
 </ul>
</div>

Corporate Executive Chef

six senses

Duties and Responsibilities
 
Vision and Values
 
As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
 
Wellness
 
I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes spearheading and participating in our Mission Wellness activities. All aspects of these wellness and initiatives will be adopted and implemented throughout my department and its strategic planning and development.
 
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Culinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
 
Sustainability
 
Sustainability is at the core of everything we do at Six Senses. As Executive Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department and to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
 
In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
 
I will follow the Sustainability Guidelines as they relate to my department and set goals to improve my property’s performance.
 
Out of the Ordinary
 
I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences that harmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.
 
Operational Ownership
 
In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget.
 
I will work strategically with the General Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will maintain an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.
 
I will work collaboratively with the General Manager, Executive team and operations on correlated product standards and ensure that the brand provides a systematic culture that delivers excellent guest service results as measured by the brand, independent guest satisfaction company and social media vehicles in an effort to deliver on our promise to our guests and stakeholders.
 
My scope of work includes: (please review points below and localize)
 
Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
 
Focus on the rejuvenation of the culinary experience.
 
Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
 
Focus and review regularly through my physical presence in all areas of kitchen, our rigorous adherence to LQA standards.
 
Full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards
 
Responsible for an exceptional guest experience in culinary offering.
 
Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.
 
Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
 
Ensure and approve that standard recipes are developed for all dishes, including food presentation photographs.
 
Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
 
Responsible for inspecting kitchen public areas and kitchen heart-of-the-house areas on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
 
Lead a team of engaged and experienced Chefs who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.
 
Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.
 
Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
 
Assist General Manager on ensuring that property complies with all legal, statutory and financial requirements.
 
Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.
 
Implement, review and maintain host management practices and budgetary controls to ensure the successful operation of the property.
 
A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.
 
Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property.
 
Work closely with marketing, sales and public relation in developing strategies and tactics which support revenue generation and profile-raising initiatives are undertaken as documented in the marketing plan.
 
Meet and engage with the media and with the local community.
 
Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
 
Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
 
Revise and control that my department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
 
Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
 
Prepare and submit legally required and confidential documentation related to the operation.
 
Complete accurately all corporate reporting requirements for the role.
 
Attend or conduct the designated meetings and briefings as instructed by the General Manager with a two-way flow of pertinent information and communications.
 
Perform any additional duties given to me by the General Manager.
 
Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.
 
Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.
 
You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences.
 
It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.
 
Let the journey begin.
 
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

<div>Role Overview:
<div>SodexoLive! is seeking an Executive Chef who will support the British Airways Lounges at Washington Dulles International Airport (IAD) in Chantilly, VA. Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences!</div><div> 
Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start!</div>
What You'll Do:
<ul><li>develop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;</li><li>
create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;</li><li>
formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;</li><li>
utilize agreed Sodexo food management and transformation platforms;</li><li>
provide coaching, mentoring and balanced feedback to all culinary team members;</li><li>
support pre-openings, openings, re-starts and new seasonal menu launches;</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div> 
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li>
2-3 years minimum experience in a recognized concept or hospitality location;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills; and/or</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div> 
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Associate's Degree or equivalent experience 
Minimum Management Experience - 2 years 
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div>

Mezzan Holding Company

Job Purpose:The Head Chef is responsible for the execution, control, and supervision of kitchen operations within assigned units, ensuring that food production, quality standards, cost control measures, and food safety requirements are consistently achieved in line with directives established by the Executive Chef. The role ensures disciplined implementation of production plans, efficient utilization of resources, and effective supervision of kitchen teams, maintaining operational continuity, service readiness, and compliance with all applicable statutory, regulatory, local authority, and certified food safety management system requirements.Responsibilities:<ul><li>Plan and organize daily and weekly production requirements based on approved menus, forecasts, and directives from the Executive Chef.</li><li>Align kitchen operations with production schedules, service timelines, and operational priorities.</li><li>Ensure manpower readiness and proper allocation across kitchen sections.</li><li>Ensure strict implementation of approved recipes, portion standards, and presentation guidelines</li><li>Enforce compliance with culinary procedures and production specifications across all kitchen sections.</li><li>Conduct routine checks and immediately address deviations from established standards.</li><li>Monitor food cost, portioning, and material utilization within assigned operations.</li><li>Enforce portion control and minimize wastage through disciplined kitchen practices.</li><li>Track consumption patterns and escalate variances, shortages, or overproduction.</li><li>Oversee day-to-day kitchen operations and workflow across all sections.</li><li>Ensure timely preparation, production, and availability of food items.</li><li>Maintain operational readiness of kitchen facilities, equipment, and manpower.</li><li>Implement immediate corrective actions within operational authority and escalate critical issues.</li><li>Ensure all kitchen activities are conducted in compliance with applicable statutory, regulatory, local authority, and certified food safety management system requirements.</li><li>Enforce hygiene, sanitation, and safe food handling practices across all kitchen operations.</li><li>Monitor proper storage, labeling, stock rotation (FIFO/FEFO), and handling of food items.</li><li>Identify operational requirements related to ingredients, materials, and production needs and escalate to the Executive Chef.</li><li>Support execution of catering, events, and special production requirements as directed.</li><li>Coordinate with store and procurement teams through proper channels for material availability.</li><li>Supervise CDPs, DCDPs, Commis, and kitchen support staff.</li><li>Allocate tasks and manage workflow across kitchen sections.</li><li>Enforce discipline, grooming, hygiene, and safety standards.</li><li>Provide on-the-job guidance and support to maintain performance standards.</li></ul>SkillsEducation &amp; Experience:<ul><li>Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or related discipline (required)</li><li>In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)</li><li>Food Safety / HACCP Level 2 or Level 3 (required)</li><li>Minimum 7&ndash;10 years of progressive kitchen experience within catering, restaurant, or multi-site food service operations</li><li>Of which, at least 3&ndash;4 years in a supervisory role (Head Chef / Sous Chef / Senior CDP level)</li><li>Experience in:</li><li>Managing day-to-day kitchen operations across single or multiple production sections</li><li>Executing high-volume food production in restaurant, catering, or central kitchen environments</li><li>Implementing and enforcing standard recipes, portion control, and food presentation standards</li><li>Monitoring and controlling food cost, material usage, and wastage</li><li>Supervising and coordinating kitchen teams across multiple sections</li><li>Ensuring compliance with food safety, hygiene, and HACCP standards</li><li>Handling production planning based on menus and operational demand</li><li>Supporting catering operations, events, or contract-based food service delivery</li></ul>Application Question(s):<ul><li>Do you have a minimum of 7 years of progressive kitchen experience in catering, restaurant, or multi-site food service operations?</li><li>Do you have at least 3 years of experience in a supervisory role (Head Chef, Sous Chef, or Senior CDP) managing kitchen teams?</li><li>Do you currently hold a valid Food Safety / HACCP Level 2 or Level 3 certification?</li><li>Do you have experience managing high-volume food production operations (e.g., large restaurants, catering, or central kitchens)?</li><li>Do you have hands-on experience in food cost control, portion enforcement, waste reduction, and adherence to food safety standards (FIFO/FEFO, hygiene compliance)?</li></ul>Work Location: In person

Head Chef

Marriott International

<div>Additional InformationRelocation Assistance Available 
Job Number26056265 
Job CategoryFood and Beverage &amp; Culinary 
LocationNew Orleans Marriott, 555 Canal St, New Orleans, Louisiana, United States, 70130 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
Pay Range: $125,000-$169,000 annually 
Bonus Eligible: Y
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

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10000 certified executive chef jobs Near Me

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