Chef - Santa Eularia Des Riu, España - Marriott International, Inc

Marriott International, Inc
Marriott International, Inc
Empresa verificada
Santa Eularia Des Riu, España

hace 1 mes

Isabel García

Publicado por:

Isabel García

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Descripción

Número de Empleo


Categoría de Empleo Food and Beverage & Culinary


Ubicación W Ibiza, Carrer Ricardo Curtoys Gotarredona, 37, Santa Eulalia del Rio, Baleares, Spain VER EN MAPA


Horario Full-Time




¿Ubicación remota? N




¿Reubicación? N


Tipo de Posición Management

ABOUT THE PROPERTY


The W Ibiza is located in Santa Eulalia, which is a short drive from Ibiza city's popular high-end entertainment zone.

Santa Eulalia is a charming town with various new upper-upscale hotels opening in recent years.

The hotel offers 162 rooms and suites and feature extensive F&B facilities with a signature restaurant, all day café with direct access from the boulevard, W Lounge, Wetdeck, Beach Club and Rooftop Bar, as ell as Away Spa.


ABOUT THE BRAND
W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences.

A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe.

Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International.

Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.


JOB SUMMARY
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

  • 2year 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.
  • Recognizes superior quality 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.
  • 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.

Leading Team

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Supervises and manages employees. Manages all daytoday operations. Understands employee positions well enough to perform duties in employees' absence.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Ensures and maintains the productivity level of employees.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Schedules employees to business demands and tracks employee time and attendance.
  • Understands the impact of departments operation on the overall property financial goals and objectives
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