culinary operations manager

Hamsun suites

Position Summary:We are seeking a dynamic and experienced Kitchen Head &ndash; Operations to lead and oversee all culinary operations of our kitchen. The ideal candidate must demonstrate strong leadership, quality control, and a deep understanding of kitchen management, food safety, and team coordination. The role demands a hands-on leader who can ensure consistent food quality, cost control, and smooth day-to-day operations.Key Responsibilities:<ul><li>Supervise and manage the daily operations of the kitchen, ensuring efficiency, cleanliness, and quality.</li><li>Lead and train the culinary team, including cooks, assistants, and support staff.</li><li>Monitor food preparation methods, portion sizes, and presentation of food to ensure high-quality standards.</li><li>Collaborate with F&amp;B/Cafe Manager to develop and update menus based on seasonality, customer feedback, and cost control.</li><li>Ensure strict adherence to food safety, hygiene, and cleanliness standards (HACCP, etc.).</li><li>Monitor and manage kitchen inventory, stock rotation, and waste control.</li><li>Maintain cost controls and budget targets related to food cost, labor, and waste.</li><li>Handle kitchen staff scheduling, task delegation, and performance evaluation.</li><li>Coordinate with procurement/supply chain for timely ordering of fresh and quality ingredients.</li><li>Troubleshoot any issues related to kitchen operations, staffing, or equipment.</li><li>Conduct regular training and development sessions for kitchen staff to improve skills and efficiency.</li></ul>Requirements:<ul><li>Proven experience (3+ years) as Kitchen Head, Sous Chef, or similar leadership role in culinary operations.</li><li>Strong knowledge of food safety regulations, kitchen equipment, and SOPs.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to manage stress and work under pressure in a fast-paced kitchen environment.</li><li>Culinary diploma or degree is preferred.</li></ul>Preferred Skills:<ul><li>Cost and inventory management</li><li>Recipe development and standardization</li><li>Team building and staff training</li><li>Time management and multitasking</li><li>Hands-on approach to leadership</li></ul>Timings: Rotational shift timings and working days. Compensation: Salary+benefits.Job Type: Full-timePay: Rs35,000.00 - Rs50,000.00 per monthWork Location: In person

Kitchen Head – Operations (Males Only)

Accor Group

Job Title Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Job Description Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Position Overview Accor is hiring an Executive Sous Chef to lead culinary operations across multiple dining outlets at one of its prestigious hotel properties in Dubai. This role is ideal for a seasoned hospitality professional with strong kitchen leadership, menu development, and team training experience in high-volume, multi-outlet environments. Join Accor to influence Dubai s dynamic food and beverage scene while building a high-performing kitchen brigade. Job Details Job Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Current Location: Any Job Type: Full Time Job Overview Culinary Strategy, Quality Control, and Leadership As Executive Sous Chef, you will oversee day-to-day kitchen operations, product quality, staff management, food cost control, and hygiene compliance across various hotel restaurants and banqueting services. You ll collaborate closely with the Executive Chef and Food and Beverage Director to craft innovative menus, manage financial performance, and lead training programs for a multicultural culinary team. What You ll Do * Supervise and coordinate kitchen operations across outlets, ensuring consistency in food quality, taste, and presentation * Plan, test, and implement menus in collaboration with the Executive Chef, with consideration to guest preferences, trends, and seasonal ingredients * Monitor food cost, inventory levels, and procurement in partnership with the purchasing team * Maintain product specifications and standardize recipes for accuracy and consistency * Enforce all HACCP and Dubai Municipality hygiene standards with support from the Hygiene Officer * Conduct kitchen audits, sanitation inspections, and corrective actions as needed * Identify staff training needs and execute culinary development programs aligned with hotel goals * Promote a safe and inclusive work environment, addressing cross-cultural team dynamics effectively * Liaise with Engineering for timely equipment maintenance and upkeep * Participate in department budgeting, forecasting, and payroll optimization * Lead monthly kitchen meetings, support performance reviews, and develop leadership talent within the brigade * Act as role model in guest interaction, fostering positive feedback and loyalty * Support outlet managers in achieving operational goals, guest satisfaction, and profitability * Ensure adherence to hotel SOPs, grooming standards, shift rosters, and uniform policies * Stay abreast of competitor offerings and market trends to maintain a competitive culinary edge Ideal Profile Senior Kitchen Leader with Culinary Vision * Minimum 5 7 years of progressive experience in luxury hotel kitchens, with at least 2 years in a senior sous chef or executive sous chef role * Proven expertise in multi-outlet culinary operations and team management * Formal culinary education or vocational certification preferred * Strong understanding of UAE food safety regulations and HACCP protocols * Experience with food costing, budgeting, and labor management systems * Creative, organized, and capable of driving both kitchen performance and innovation * Fluent in English; additional languages and multicultural leadership experience are a plus * Passionate about developing talent and building an inclusive kitchen culture * Professional demeanor and hands-on leadership style with high energy Why Join Us Accor Culinary Careers in Dubai * Competitive compensation and global benefits through Accor s employee program * Career growth opportunities across a global portfolio of luxury and lifestyle brands * Work in one of the most vibrant culinary hubs in the Middle East * Gain exposure to diverse dining formats, from fine dining to large-scale banquets * Be part of a company that values sustainability, team development, and innovation About the Company Accor is a world-leading hospitality group with over 5,000 hotels and dining destinations across 110+ countries. In Dubai, Accor operates some of the region s most acclaimed culinary venues, offering chefs and culinary professionals the platform to grow, lead, and innovate. With strong brand values, international reach, and a commitment to excellence, Accor offers more than just a job it offers a culinary career with global potential. Post Details

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

Five Hotels and Resorts

Responsibilities: <ul> <li>Supervises the day-to-day Culinary Operations at FIVE s world-class Venues and ensures FIVE-Star food Quality, Presentation, and Consistency.</li> <li>Conducts Meetings with the Culinary Teams to discuss the Chef s Directives, fostering a sensational behind-the-scenes Vibe at FIVE and Resolving Operational Matters.</li> <li>Establishes bespoke Culinary Standards for specialty kitchens and banqueting, ensuring exquisite Menus that Push the Boundaries.</li> <li>Plans and Curates Menus, crafting hand-crafted Recipes for food tasting sessions approved by the Executive Chef or Executive Sous Chef.</li> <li>Inspects Food Stores and Refrigerated areas meticulously four times daily, recommending storage methods to meet Health and Safety Regulations.</li> <li>Monitors spoilage to ensure an effective turnover of food items, promptly Reporting any Updates to the Executive Chef or Executive Sous Chef.</li> <li>Supervises the Daily Food Preparation to maintain top-notch Food Quality, appropriate Quantities, and remarkable Inventory Control.</li> <li>Manages the Hot Plate during service periods, embodying a FIVE-Styled Approach to Food Presentation and Quality aligned with FIVE s Industry-Leading Standards.</li> <li>Conducts Comprehensive Training on kitchen equipment, empowering Fellow FIVERs to perform at the highest level, ensuring their professional Growth and Well-being.</li> <li>Develops Internal Processes to guarantee Consistent Culinary Excellence, providing cutting-edge tools for Seamless Implementation within the kitchen.</li> <li>Stays abreast of market trends, Pioneering Insta-Worthy Dining Experiences, staying ahead of the industry with disruptive techniques and visionary culinary expertise.</li> <li>Collaborates with the Purchasing Department to ensure a lavishly curated Selection of Top-Quality Ingredients.</li> <li>Fosters a Positive and Inclusive work environment, addresses any Staff Concerns or Performance Matters effectively, and maintains the Integrity of our FIVE Tribe.</li> <li>Ensures exquisite Personal Hygiene practices among Fellow FIVERs. </li> <li>Oversees the Daily Logbook, swiftly addressing and reporting Complaints, ensuring Completion of Operational Directives.</li> <li>Maintains Meticulous Documentation, cultivating an award-winning Culture of Control through comprehensive Records and Checklists.</li> <li>Ensures Strict Adherence to Dubai municipality and HACCP Regulations, showcasing industry-leading Compliance and readiness for Hygiene Audits at any moment.</li> </ul>

Head Chef (Japanese Cuisine)

AccorHotel

Menu Development and Innovation <ul> <li>Design and create innovative pastry menus that align with the Fairmont brand and delight guests.</li> <li>Develop seasonal and special occasion desserts that cater to the hotels diverse clientele.</li> <li>Collaborate with the Executive Chef and other culinary leaders to integrate pastry offerings into the overall dining experience.</li> </ul> Leadership and Staff Management <ul> <li>Lead mentor and manage the pastry team including pastry chefs bakers and assistants.</li> <li>Conduct training sessions to ensure high skill levels and adherence to Fairmonts culinary standards.</li> <li>Schedule and assign tasks to pastry staff ensuring efficient and effective operations.</li> </ul> Quality Control <ul> <li>Maintain the highest quality standards for all pastry and bakery items.</li> <li>Conduct regular tastings and quality checks to ensure consistency and excellence.</li> <li>Monitor food presentation ensuring all items are visually appealing and meet the hotels standards.</li> </ul> Operational Management <ul> <li>Oversee the day-to-day operations of the pastry kitchen ensuring smooth and efficient workflow.</li> <li>Manage inventory order supplies and control costs while minimizing waste.</li> <li>Ensure compliance with health and safety regulations maintaining a clean and organized work environment.</li> </ul> Guest Experience <ul> <li>Engage with guests to understand their preferences and incorporate feedback into menu development.</li> <li>Create bespoke desserts for special events VIP guests and occasions.</li> <li>Ensure that all guest interactions reflect Fairmonts commitment to luxury service.</li> </ul> Financial Management <ul> <li>Develop and manage the pastry departments budget ensuring profitability while maintaining quality.</li> <li>Monitor food costs labor costs and overall financial performance.</li> <li>Implement cost-saving measures without compromising on quality or guest experience.</li> </ul> Collaboration and Communication <ul> <li>Work closely with the Food & Beverage Director Executive Chef and other department heads to align pastry operations with the hotels overall strategy.</li> <li>Participate in culinary events promotions and media appearances to showcase the hotels pastry offerings.</li> <li>Foster a positive and collaborative work environment encouraging creativity and teamwork.</li> </ul> Other Responsibilities <ul> <li>Maintain complete knowledge of all F&B services contents & preparation methods outlets and hotel services / features.</li> <li>Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).</li> <li>Be well versed in hotel fire & life safety / emergency procedures.</li> <li>Attend all briefings meetings and trainings as assigned by management.</li> <li>Maintain a high standard of personal appearance and hygiene at all time.</li> <li>Perform other reasonable duties assigned by the assigned by the Management of the Hotel.</li> <li>Other duties as assigned.</li> </ul> Qualifications : <ul> <li>Diploma from a reputable Hospitality Management / Culinary school preferred.</li> <li>Additional certification(s) in Food & Beverage will be an advantage.</li> <li>Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.</li> <li>Excellent reading writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> <li>Good working knowledge of MS Excel Word & PowerPoint.</li> <li>High degree of professionalism with sound human resources management and business acumen capabilities.</li> </ul> Additional Information : Our commitment to Diversity & Inclusion : We are an inclusive company and our ambition is to attract recruit and promote diverse talent. Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day making sure that work brings purpose to your life so that during your journey with us you can continue to explore Accors limitless possibilities. By joining Accor every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor visit Do what you love care for the world dare to challenge the status quo! Remote Work : No Employment Type : Full-time Key Skills Internship,Accounts Receivable,Generator,Computer Operating,Corporate Risk Management Experience : years Vacancy : 1<img src="https://www.jobg8.com/Tracking.aspx?m1MhrCgiSOijwOb50qqI6gJsZzzn70tdc" width="0" height="0" />

Executive Pastry Chef

Marriott International

<div>Additional Information 
Job Number25172007 
Job CategoryFood and Beverage &amp; Culinary 
LocationCourtyard by Marriott Bilaspur, Citymall 36, Mangla Chowk, Bilaspur, Chhattisgarh, India, 495001 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<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.
At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun. 
 
 
<div>In joining Courtyard, 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>

Executive Chef II

<div>Additional Information 
Job Number25169940 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Meridien Medina, Said Bin Al Aas, Al Jamiah, Almadinah Almunawwarah, Saudi Arabia, Saudi Arabia, 42351 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Ensures all food holding and transport equipment is in working order.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Leading Kitchen Team
<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>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</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.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, 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>

Steward-Chief

Metz Culinary Management

<div><div>Metz Culinary Management is growing and we have an exciting opportunity for an experienced Assistant Manager in a busy commercial kitchen and operations setting. We are seeking an individual with high energy, a polished and professional identity and winning attitude FOH and BOH operations. Experience desired in a Contract Dining Food Service setting such as Hospital, School, College, Senior Living or Corporate Dining accounts. Culinary background is a strong plus!</div><div></div><div> 
The Manager and Supervisor shares an overall responsibility of food service. He/she institutes company cycle menus and recipes; plans and oversees operations, purchasing, employee personnel programs, scheduling, bookkeeping, and customer and client relations; directs through supervision food preparation service and sanitation; and is accountable for the total operation results.</div><div></div><div> 
Qualifications:</div><ul><li>
Front and Back of house Management Experience</li><li>
Employee Management including scheduling, bookkeeping, training</li><li>
Conduct team meetings</li><li>
Team Building</li><li>
Strong Communication Skills</li><li>
Experience in a contract dining setting a strong plus</li><li>
Impeccable work ethic and dynamic leadership skills</li></ul><div></div><div> 
Metz Culinary Management Values are what separates us from the competition. Our Leaders share our Values, Attributes, and Strategic Focus reinforcing our culture and values every day to our Team Members creating an environment for personal growth, enrichment and career success.</div><div></div><div> 
As one of the fastest growing companies in the industry, we continually seek talented and dedicated individuals who share our commitment to excellence. Join our team of over 7,000 team members who share a passion for Onsite Dining and Support Services, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry.</div><div></div><div> 
We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.</div></div>
 <div>Company: Metz Culinary Management
Position: Assistant Manager
Req #: 10802118
Location: 4760 Forsyth Road, Macon, US, GA, 31210</div>

Assistant Manager

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