MCR has more than 6,000 team members across the countryĪnd operates hotels under 9 Marriott brands, 8 Hilton brands and a number.Premium-branded hotels containing more than 21,000 guestrooms MCR has a $4.0 billion portfolio of 144.Founded in 2006, our company has offices in New YorkĬity, Dallas, Chicago, and Richmond, Virginia.A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel.A can-do attitude and a hands-on approach.Strong leadership and communication skills.Creative and innovative, as well as proactive and customer-oriented.

Proficient in the use of Microsoft Office, event management software, and customer management platform.

Excellent communication skills both written and oral.

Organizational skills and attention to detail.

Must follow all food and safety certifications (ex.

Ability to remain cool under extreme pressure

Able to work in high stress environment.

Extensive culinary knowledge in both classical and current culinary trends.

Extensive experience in management of cooks and stewards.

6 – 7 years management experience in the Culinary, food and beverage, or related field.

High school degree (or equivalency) with Hotel/College training preferred.

Observe service behaviors of team members and provides feedback.

Train culinary team members on the fundamentals cooking and excellent plate presentations.

Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Review comment cards, guest satisfaction results, and other data to identify areas of improvement.

Respond to and handles guest problems and complaints.

Interact with guests to obtain feedback on product quality and service levels.

Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Maintain purchasing, receiving, and food storage standards.

Ensure team members maintain required food handling and sanitation certifications.

Follow proper handling and right temperature of all food products.

Ensure compliance with food handling and sanitation standards.

Recognize superior quality products, presentations, and flavor.

Determine how food should be presented and create decorative food displays.

Monitor the quality of raw and cooked food products to ensure that standards are met.

Participate in the budgeting process for areas of responsibility.

Manage department controllable expenses including food cost, supplies, uniforms, and equipment.

Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety.

Establish goals including performance goals, budget goals, team goals, etc.

Develop and implement guidelines and control procedures for purchasing and receiving.

Demonstrate new cooking techniques and equipment to team members.

Supervise and coordinate activities of team members engaged in food preparation.

Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.

Ensure property policies are administered fairly and consistently.

Encourage and build mutual trust, respect, and cooperation among team members.

Demonstrate honesty and integrity, lead by example.

Advocate sound financial and business decision making.

Utilize interpersonal and communication skills to lead, influence, and encourage others.Provide guidance and direction to team members, including setting performance standards and monitoring performance.Further responsibilities include supervising all kitchen areas to ensure a consistent, high-quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved. This person will lead the culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef at DoubleTree by Hilton Tallahassee is responsible for the overall success of the daily culinary operations.

Culinary fundamentals day 7