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    Executive Sou Chef - Toronto, ON, Canada - Marriott International, Inc.

    Marriott International, Inc.
    Marriott International, Inc. Toronto, ON, Canada

    2 weeks ago

    Marriott International, Inc background
    Description
    Job Category Food and Beverage & Culinary
    Schedule Full-Time
    Located Remotely? Relocation? Position Type Management

    Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. 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., 6 years experience in the culinary, food and beverage, or related professional area.

    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.

    Assisting in Leading Kitchen Operations for Property


    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Ensures property policies are administered fairly and consistently.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Demonstrate new cooking techniques and equipment to staff.
    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 employee understanding of safety codes, monitoring processes and procedures related to safety.
    • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
    • Knows and implements the brand's safety standards.
    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 employees 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.
    Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.


    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Responds to and handles guest problems and complaints.
    • Ensures employees receive on-going training to understand guest expectations.
    • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

    Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.



    • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
    • Administers the performance appraisal process for direct report managers.
    • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
    • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

    Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.



    • Marriott International is an equal opportunity employer.

    We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law.

    Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act).

    If you require an accommodation in relation to this job posting, our online application or an interview, please call or email .Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.

    Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world.

    Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.

    Regis, you join a portfolio of brands with Marriott International.
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