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Executive Restaurant Chef - 11 Waters

Marriott Syracuse Downtown

100 East Onondaga Street
Syracuse, NY 13202

261 Room Hotel
Managed By Crescent Hotels & Resorts
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Compensation: $55,000 per year, Full-Time

Description

JOB OVERVIEW: Responsible for all aspects of managing the kitchen and

kitchen staff, ensuring the quality preparation of all menu items and proper

handling/storage of all food items in accordance with standards. Coordinate

the purchase of all food and develop menus, maintaining approved food costs

and labor costs.

REPORTS TO: General Manager

ESSENTIAL JOB FUNCTIONS:

  • Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
  • Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
  • Establish the day's priorities and assign production and preparation tasks for staff to execute.
  • Review daily menu specials and offer feedback to line cooks.
  • Develop daily and seasonal menu items for the restaurant, test and write recipes .
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented and creates decorative food displays.
  • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
  • Manages employee progressive discipline procedures.
  • Communicate both verbally and in writing to provide clear direction to staff.
  • Take physical inventory of specified food items for daily inventory.
  • Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
  • Ensure that staff report to work as scheduled; document any late or absent employees.
  • Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
  • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Observe guest reactions and confer with service staff to ensure guest satisfaction.
  • Conduct frequent walk throughs of Restaurant kitchens and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
  • Maintains food preparation handling and correct storage standards.
  • Plans and manages food quantities and plating requirements for the restaurant.
  • Review sales and food cost daily; resolve any discrepancies with the Controller.
  • Ensure that excess items are utilized efficiently.
  • Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
  • Interview and hire new personnel according to hotel policies and standards.
  • Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
  • Comply with attendance rules and be available to work on a regular basis.
  • Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate effectively as a leader. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Must be proficient in excel and read understand financial statements.

We are an equal opportunity employer

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Posted February 5, 2024

Marriott Syracuse Downtown

Stay in a magnificently restored hotel in downtown Syracuse

Recently awarded the AAA Four Diamond Award, the Marriott Syracuse Downtown was restored to its original 1924 glory in 2016. We invite you to enjoy stunning surroundings both inside and out. Visit a variety of nearby attractions including Armory Square, Syracuse University and The Oncenter. When it's time to dine, enjoy savory breakfast, lunch and dinner at our three on-site restaurants. Those in need of a night in can order room service from our Fresh Bites Menu, available 24 hours. Renovated hotel rooms and suites feature a sleek design with the finest quality Stickley furniture, pillow top mattresses and flat-panel TVs. Marble bathrooms complement our modern, pet-friendly accommodations with double vanities and complimentary bath products. With 41,000 square feet of brilliant meeting space including a Conference Center, we can host memorable corporate and social events, complete with professional planning and catering services. Let us exceed your travel expectations.

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