Executive Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Clearview Hotel Capital, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

• Leads kitchen operation team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews guest satisfaction results and other data to identify areas of improvement.

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct reports.
• Interacts with the Banquet Manager and Catering department team on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals anagers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Marriott Stamford employee hand book Procedures and Local Operating Procedures (SOPs and LSOPs) and supports the Review Process.

• High school diploma ; 8 years experience as Sous Chef in the culinary, food and beverage, or related professional areas in a 4 star hotel; OR
• 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area as a Sous Chef or Executive Chef in a 4 star hotel.

FULL TIME BENEFIT OVERVIEW 

• Medical, Dental, and Vision 
• Short- and Long-Term Disability and Life Insurance 
• 401(k) 
• Paid Time Off to include Vacation, Holidays, & Sick.

This company is an equal opportunity employer.

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Pay Range (US/Canada/EMEA): $115,000 - $125,000 annually