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Executive Chef

Company Name:
Courtyard by Marriott Walla Walla
SUMMARY: To provide the highest quality foods appropriate to the market by ensuring that all areas of kitchen
operation and supervision of staff meet Hotel standards of quality.
MAJOR AREAS OF ACCOUNTABILITY
Essential Functions
o Interview, supervise, and participate in activities of cooks and other personnel involved in
preparing, cooking and presenting food in accordance with productivity standards, cost
controls and forecast needs.
o Moves throughout property and supervises on a daily basis the operation of all food outlets
as well as the quality of food. Directs team members on the he details of their work
activities. Monitor team member performance and provided guidance, training, and
counseling.
o Listen actively and communicate clearly while interacting with customers to promote food
products and directing staff activities.
o Ensures the highest quality of product within cost constraints by supervising and
participating in the preparation of food.
o Adheres to the hotel's standards of food quality, preparation,recipes, and preparation.
o Supervisesthe propersetting up of each item on menus and insures their readiness
o Stores unused food properly to minimize waste and maximize quality
o Assists in budgetary and payroll expense control as required
o Assured propersafety, hygiene, and sanitation practices are followed
o Assures a smooth kitchen operation by coordinating with related Food & Beverage
Departments
o Meets and exceeds customer expectations by ensuring department provides Yes I Can!
service and teamwork
o Provides staff with the skills training to provide value added service to customers
o Monitorsservice and teamwork on a regular basis and counselsteam members on
providing exceptionalservice
o Performs other duties as required to provide exceptional service
SPECIFIC POSITION REQUIREMENTS
The individual must possess the following knowledge, skills and abilities and be able to explain and
demonstrate that he or she can perform the essential functions of the job, with or without reasonable
accommodation, using some other combination of skills and abilities.
o Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs.
on continuousschedule.
o Ability to stand and to work continuously in confined spaces.
o Ability to perform duties within extreme temperature ranges.
o Interpersonalskills to provide total guest satisfaction in all areas of responsibility.
o Requires oral and written communication skills.
o The individual must possess the following knowledge,skills and abilities and be able to
explain and demonstrate that he or she can perform the essential functions of the job, with
or without reasonable accommodation.
o Considerable knowledge of mathematicalskill (addition, subtraction, multiplication and
division) necessary to interpret reports and budgets.
o Extensive knowledge of menu development, insight to marketing, cost and wage control.
o Through knowledge of food products, standard recipes and proper preparation.
o Ability to read, write, and speak English to comprehend and communicate job functions.
o Finger/hand dexterity in order to operate food machinery.
o Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs.
on a continuousschedule.
o Ability to work in confines spaces.
o Ability to perform job duties within extreme temperature ranges.
o Ability to stand, walk, and/orsit continuously perform essential functions for an extended
period of time.
o Ability to effectively deal with internal and external customerssome of whom will require
levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
o Ability to push/and pull carts of products weighing up to 200 pounds.
o Ability to input and retrieve data from computer with moderate degree of difficulty
o Must have developed language skills to the point to be able to participate in discussions and
debated.
o Requires coordinating skills in determining time, place, and sequence if operations or
actions to be taken on the basis for analysis of data or events.
HOURS AND ATTENDANCE
Up to 40 hours per week with varied and flexible shifts/days, likely to include nights, weekends, holidays
and occasional overtime. Regular attendance in conformance with the standards, which may be
established by the hotel from time to time, is essential to the successful performance of this position.
Team members with irregular attendance will be subject to disciplinary action, up to and including
termination of employment.

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