Executive Chef
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Executive Chef

Sheraton Grand Hotel & Spa, Edinburgh

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Executive Chef

À propos du poste

At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.

POSITION PURPOSE

Direct food preparation, production and control for all food outlets in hotel and spa including,  club lounge and banquet facilities at hotel.

 

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

 

 

30%                Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.

 

20%                Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

 

15%                Provide support of a specialist nature to the Executive Committee, particularly to the EAM and the Food & Beverage Manager.  Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

 

15%                Responsible for the selection, training and development of the personnel within the department.  Able to exercise hire and fire discretion within Starwood’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

 

10%                Control the elements that determine profit and loss.  Responsible for all major operating expenses.  Set margins and manage the business against projections.  Make decisions that relate to profit and loss.  Responsible for the financial management of the operation.

 

10%                Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

 

 

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

 

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

 

 

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

 

·         Consult with the EAM, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary.

 

·         Participate in long range planning.

 

·         Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

 

 


SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

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 knowledge, skills, and abilities:

 

·         Must be able to speak, read, write and understand the primary language(s) used in the workplace.

 

·         Must be able to read and write to facilitate the communication process.  

 

·         Requires good communication skills, both verbal and written.

 

·         Most tasks are performed in a team environment with the employee acting as a team leader.  There is minimal direct supervision.

 

·         Must possess basic computational ability.  

 

·         Must possess computer and social media skills to a good level.

 

·         Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

 

·         Extensive knowledge of menu development, insight into marketing, cost and wage control.

 

·         Thorough knowledge of food products, standard recipes and proper preparation.

 

·         Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

 

·         Ability to supervise large staff and accomplish goals on a timely basis.

 

·         Ability to conduct meetings, menu briefings and maintain communication lines between line staff and EAM & Food & Beverage Management.

 

·         Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.

 

·         Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

 

·         Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

 

·         Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

 

·         Managing the relations with our suppliers and working with them towards enhancing our product while optimizing cost

 

Physical Demands

 

·         Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-23°C) and kitchens (+43°C), possibly for one hour or more.

 

·         Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

 

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 20 kg to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 90cm to 120cm in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

 

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

 

·         Ability to create, build, handle, and dismantle displays up to 2.4m high, including ice carvings etc.

 

·         The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

 

·         Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

 

·         Must be able to lift up to 11kg on a regular and continuing basis.

 

·         Must be able to push and pull carts and equipment weighing up to 90kg occasionally.

 

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

 

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

 

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

 

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

 

·         Requires manual dexterity to use and operate all necessary equipment.

 

QUALIFICATION STANDARDS

Education                

High school or equivalent education required.  Minimum of two years of culinary schooling preferred.

 

Experience              

Must have two years of prior experience as an Executive Chef / Head Chef or 4 years of prior experience as an Executive Sous-Chef / Senior Sous Chef of a similar operation.  Knowledge of most international and domestic dishes. The ideal candidate will have a proven track record in banqueting (350 plus) covers.

 

Licenses or Certificates  

Ability to obtain and/or maintain any government required licenses, certificates or permits.

 

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Starwood standards. 

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.
Fermé

Executive Chef

Edinburgh, Royaume-Uni

Temps plein, Indéfini

Date de début du contrat:

Date d'entrée en fonction (au plus tard):

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