job_title - Executive Chef Marriott International

Additional Information: This hotel is owned and operated by an independent franchisee, Sheraton Makkah Jabal Al Kaaba. 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.

Leading Kitchen Operations for Property

 Leads kitchen management team.

 Provides direction for all day-to-day operations.

 Understands associate positions well enough to perform duties in associates' absence or determine appropriate replacement to fill gaps.

 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates

honesty/integrity; leads by example.

 Encourages and builds mutual trust, respect, and cooperation among team members.

 Serving as a role model to demonstrate appropriate behaviors.

 Ensures property policies are administered fairly and consistently.

 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

 Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

 Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.

 Supervises and coordinates activities of cooks and workers engaged in food preparation.

 Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

 Develops and implements guidelines and control procedures for purchasing and receiving areas.

 Establishes goals including performance goals, budget goals, team goals, etc.

 Communicates the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring processes and

procedures related to safety.

 Manages department controllable expenses including food cost, supplies, uniforms and equipment.

 Participates in the budgeting process for areas of responsibility.

 Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

 Provides direction for menu development.

 Monitors the quality of raw and cooked food products to ensure that standards are met.

 Determines how food should be presented, and create decorative food displays.

 Recognizes superior quality products, presentations and flavor.

 Ensures compliance with food handling and sanitation standards.

 Follows proper handling and right temperature of all food products.

 Ensures associates maintain required food handling and sanitation certifications.

 Maintains purchasing, receiving and food storage standards.

 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

 Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.