Marriott Careers

Head Chef

Warwickshire, United Kingdom
Food and Beverage & Culinary


 

Check out pictures from associates at this location, and some videos too!

Posting Date Nov 08, 2019
Job Number 19158210
Job Category Food and Beverage & Culinary
Location Forest of Arden Marriott Hotel & Country Club, Maxstoke Lane, Warwickshire, Warwickshire, United Kingdom VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us

An exciting opportunity to start your career journey with Marriott Hotel's.  Come and join our Kitchen team at the four star Marriott Forest of Arden and develop your career while providing a professional and energetic service to our members and hotel guests.

 

In return the Forest of Arden offers its associates a competitive salary, gym membership, staff meals, car parking and generous global hotel discounts for you, your friends and family.

 

The Forest of Arden is part of an exclusive collection of Marriott country clubs and is located in the heart of the West Midlands, located between Solihull and Coventry with easy access to the M6, M42 and M40 and just four miles from Birmingham NEC, Airport and International Train Station. 

 

The Forest of Arden is the perfect location for business and leisure and has a focus on culinary excellence with our AA Rosette-awarded restaurant, Cast Iron Bar and Grill.  Marriott International is the worlds’ largest hotel company and provides associates with extensive, ongoing training and development for long term career opportunities.

 

This elegant Marriott Hotel is one of the top UK Leisure destinations with two golf courses including our championship Arden course and a driving range and the Golf academy. The Forest of Arden also offers outdoor tennis courts, a fully equipped fitness centre and our relaxing Cedarwood Spa with 8 treatment rooms.


JOB SUMMARY

 

Reporting directly into the Executive head chef. This role is 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 maintaining the operating budget. Supervises 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.

 

 

CANDIDATE PROFILE

 

 

 

 

 

 

Education and Experience

 

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

 

OR

 

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

 

CORE WORK ACTIVITIES

 

 

 

 

 

 

Ensuring Culinary Standards and Responsibilities are Met

 

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

 

• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.

 

• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.

 

• Demonstrates knowledge of high quality food products, presentations and flavor.

 

• Ensures compliance with food handling and sanitation standards.

 

• Ensures compliance with all applicable laws and regulations.

 

• Follows proper handling and right temperature of all food products.

 

• Knows and implements brand’s Safety Standards.

 

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

 

• Maintains purchasing, receiving and food storage standards.

 

• Operates and maintains all department equipment and reports malfunctions.

 

• Supports procedures for food & beverage portion and waste controls.

 

• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.

 

• Checks the quality of raw and cooked food products to ensure that standards are met.

 

• Assists in determining how food should be presented and creates decorative food displays.

 

 

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.




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