Descripción de la oferta
Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Additional Information: This hotel is owned and operated by an independent franchisee, Majestic Realty Company. 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.
Inspired by the pioneering spirit of the West, Hotel Drover delivers true Texas hospitality. Named to honor the legendary cowboys who drove cattle to market across the plains, Hotel Drover is an Autograph Collection® property, offering a truly unique guest experience in the heart of the historic Fort Worth Stockyards.
Our goal is simple. To harness the true spirit of the Stockyards through the legacy of the drover, creating an experience that can only be achieved here in Fort Worth. Proud of where we came from, we greet visitors with a tip of the hat and a firm handshake, welcoming all to enjoy life’s simple pleasures and genuine Texas hospitality. So, dust off your boots, grab your hat and join us at Hotel Drover.
We’re seeking a unique individual who will embody the heart and soul of the Fort Worth Stockyards while caring deeply about our brand and community – someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our employees, guests, and community while simultaneously ensuring the success and profitability of Hotel Drover.
We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work. We are seeking an individual who has the ability to bring the vision of Hotel Drover and the Fort Worth Heritage Development to life.
We have poured our passion, energy, and excitement into crafting an extraordinary place and brand – and we know that the right Executive Property Chef for Hotel Drover will be as inspired and passionate about this dynamic vision as we are. Care for people, a belief in the power of community, and the desire to create extraordinary experiences drive us. You must apply if these things also drive you!
•Manage the day-to-day operations and assignments of the kitchen team, communicate goals, and assign/prioritize work.
•Communicate effectively and ensure all policies and procedures are known and followed by the team.
•Recommend and/or initiate salary, disciplinary, or other team-related actions in accordance with company policies. Alert senior management of potentially serious issues.
•Ensure that all menu items are prepared and presented according to established recipes and standards.
•Develop new menus to drive business and food trends with a goal of increasing business/profitability and ensuring repeat business. Create seasonal menu changes.
•Maintain updated and accurate costing of all dishes prepared and sold in the food and beverage operations.
•Supervise the cleaning of the kitchen and all kitchen equipment including all dishes, flatware, and related equipment to meet all health and sanitation standards. Ensure that kitchen equipment is in proper working order; notify the maintenance department of any malfunctioning equipment.
•Ensure the team is properly trained and has the tools and equipment needed to effectively carry out their job functions.
•Participate in the preparation of the hotel’s revenue plan and annual budget.
•Promote teamwork and quality service through daily communication and coordination with other departments.
o Guests – to ensure their total satisfaction
o Vendors – to order supplies and equipment
o Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
o Other contacts as needed (professional organizations, community groups, local media)
•May serve as Manager on Duty or assist with other duties as assigned.
•Perform bi-weekly mock dept of agriculture walks with the team and director of F&B. Create an action plan around non-compliant issues and fix within 24 hours.
•Fully responsible for all outlet ordering, planning, scheduling, menu selections in accordance with standards and plating guide specifications. Plan, prep, set up and provides quality service in all areas of food production to include, but not limited to hot menu items.
•Lead, train and monitor performance of kitchen team to establish and maintain effective employee relations in conducting formal and on-the-job training sessions for kitchen employees
•Maintain organization, cleanliness and sanitation of work areas and equipment and maintains and strictly abides by state sanitation/health regulations and hotel requirements.
•Completes market lists in accordance with Hotel Drover quality and quantity standards, checks perishable food items received for quantity and quality standards.
•Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
•Meet with Director of F&B / Restaurant GM / Chefs to review assignments, anticipate business levels, changes and other information pertinent to the job performance.
•Ensure that assigned staff has reported to work; document any late or absent employees.
•Prepare and assign production and prep work for culinary team to complete, review priorities.
•Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
•Set up workstation with required mise en place, tools, equipment and supplies according to standards.
•Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with the highest standards.
•Inspect the cleanliness and organization of the line and workstations; rectify and deficiencies. Maintain throughout shift.
•Prepare all dishes following recipes and yield guides, according to department standards.
•Monitor performance of assigned team and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
•Assist team wherever required ensuring optimum service to guests.
•Maintain production charts according to departmental standards.
•Maintain proper storage procedures as specified by health Department and hotel requirements.
•Minimize waste and maintain controls to attain forecasted food cost.
•Direct and assist Stewards in order to make clean up a more efficient process.
•Effective and mindful communication skills – We want you to lead, motivate, and inspire your team
•Mathematical Mind: Ability to build a budget and read and compreheand P&L statements
•Degree or certificate in culinary arts with 5+ years’ experience as an Executive Chef at a similar resort and hotel brand
•Valid health/food handler card by local or state government agency
• HIT THE MARK, EVERY TIME
• BLAZE NEW TRAILS
• SPARK WARMTH
• STAY CURIOUS
• BE INTENTIONAL
This company is an equal opportunity employer.