Executive Chef | Buffalo Marriott HARBORCENTER

Description

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available.
• Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives.
• Handle guest complaints ensuring guest satisfaction.
• Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Requirements

• High school graduate or equivalent; certification of culinary training or apprenticeship preferred.
• Bilingual English/Spanish a plus.
• Minimum of five years’ experience in a similar position.
• Safe food handling certification.
• Familiarity with Sales and Marketing tools, as well as food and beverage cost controls.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.

Benefits

• Marriott Hotel Discounts
• 2 Complimentary night hotel stays per year at any Shaner Hotel property
• Paid time off
• Health insurance
• 8 Paid holidays
• 1 Complimentary meal per shift worked
• Located on bus and metro routes.

Training + Development

Interview process

Visa Sponsorship

Security clearance