Chef De Cuisine - Marriott Stamford Hotel & Spa

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.

Chef De Cuisine  - Marriott Stamford Hotel & Spa

Purpose

Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen.  Displays and presentations of all items designated by the Chef for service.  To ensure all mise en place is completed to satisfaction of set standards.  To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment 

Reports to Executive Chef 

Direct Reports:  All Cooks / Dishwashers

Financial Accountability:  Food cost of the outlets & Budget of the Main Kitchen outlet

Condition of work:  Normal operational kitchen and administrative conditions 

Main Duties

1. Ability to work all stations.
2. Ability to perform job functions with attention to detail, speed and  accuracy.
3. Ability to prioritize, organize, delegate work and follow through with  assigned tasks
4. Ability to be a clear thinker, remain calm and resolve problems using good judgement.            
5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
6. Ability to work well with others in a team environment.
7. Contribute to the growth and success of the team.
8. Ability to direct performance of kitchen staff and follow up with corrections where needed
9. Ability to motivate kitchen staff and maintain a cohesive team
10. Ability to use all senses to ensure quality standards are met
11. Ability to maintain a clean, neat and organized work environment
12. Ability to follow recipes, to increase or decrease recipe as needed.
13. Good knife skills
14. Can season food properly
15. Can properly follow all processes that are in place
16. Can communicate with all internal customers efficiently. {stewarding, service staff}
17. Maintain and strictly abide by state sanitation/health regulations
18. Can organize and set up work station fast and efficiently.
19. Rotate, label and date all food on station and in walk in cooler
20. Ability to work in a fast paced, intense work environment.
21. Coordinates scheduling if necessary
22. Ensure all guest special requests are met
23. Ensure to give clear instructions and directives to colleagues to maximize production and workflow
24. Any other duties as may reasonably be requested by the management team including assistance for large banquet events and hotel functions
25. To assist the Executive Chef with his daily tasks
26. Monitor work hours and overtime to ensure proper cost control
27. Discipline employee as well improve morale when required
28. Maintain 2-way communication with superiors and staff
29. Ability to lift 50lbs. 
30. Available to work PM shift and weekend.
31. Minimum of 2 experience as a Sous Chef in a Full-service hotel.

The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others.  Community relationships matter to the team at Meyer Jabara.