Franchised Executive Chef
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Job Number 19143461
Job Category Food and Beverage & Culinary
Location Sheraton Baltimore North Hotel, 903 Dulaney Valley Rd, Towson, Maryland, United States VIEW ON MAP
Brand Sheraton Hotels & Resorts
Position Type Management
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Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please apply via email at: email@example.com
Additional Information: This hotel is owned and operated by an independent franchisee, GF Management. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervise all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas banquets, room service, restaurant, bar/lounge and employee cafeteria and all support areas dish room and purchasing.
Lead kitchen management team, provides direction for all day to day operations. Understands employee position well enough to perform duties in employee's absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 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. Communicates the importance of safety procedures. Knows and implements the brand's standards, maintain purchasing , receiving and food storage standards. Responds to and handles guest problems and complaints. Interacts with the Banquets and Catering department on food knowledge and menus. Ensure disciplinary procedures and documentation are completed according to Standard Operation Procedures (SOPs) and support the Peer review Process.
This company is an equal opportunity employer.