Executive Chef

Description

Beginning Fall 2019, JW Marriott Savannah Plant Riverside District is set to transform Savannah’s historic riverfront into a vibrant new entertainment destination inviting guests and visitors to experience incredible dining between 12+ outlets, live music and concerts, high-end shopping and inspired hotel stays. The JW Marriott Savannah will offer 419 beautifully appointed guest rooms and suites for couples, families, business guests and groups looking for inspiration, and discerning travelers with an appetite for something different.

JW Marriott Savannah offers a work experience unlike any other—where pursuing your passion is not only welcomed, it’s actively encouraged. We’re seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District.

As a Grand Performer, you will have access to ELITE Benefits/Perks such as:

•Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends

•Free Employee meals

•We are all friends here!  Refer your friends and get a Bonus up to $2000 if they are hired!

•Largest Hospitality Employer in Savannah – growth opportunities are unlimited!

•20% Discount at all Kessler restaurants, Art Galleries, and Spas

•Start early with your Retirement Plan!  401K match up to 6% - goes into effect after 3 months

•Health Insurance Plans as low as $22/week!

•Stay Healthy!  Kessler Wellness Challenge – promotes healthy lifestyle with discounts at gyms and giveaways

•Discounted Bus Passes

•We care about your Fur Babies too!  We provide discounted Pet Insurance!

• 23 days of Paid Time Off (PTO)/year – start accruing right away!

•Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year!

•”Tickets at Work” discounts, special access to theme parks and more!

•Recognition Program with amazing prizes!

•Tuition Reimbursement and Professional Certification Assistance

•Company paid Basic Life Insurance $10,000

*****This position is expected to start 5 months prior to opening date*****

Purpose / Objective

The overall objective and purpose of the Executive Chef position is to coordinate, supervise and direct all activities of the Culinary department and directing training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. Areas of responsibility comprise overseeing all food preparation areas and all support areas.

Areas of Responsibility

Primary areas of responsibility include, but are not limited to the following:

• Develop menus, recipe cards and build cards
• Interact with guests, ensuring their needs are being met and expectations exceeded
• Ensure that all preparation for functions and outlets are completed daily
• Oversee breakfast/lunch/dinner operations
• Ensure food quality control
• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
• Maintain and organize coolers and storage areas
• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
• Participate in and submit accurate food inventories on monthly basis per direction of hotel controller and General Manager.
• Assist in monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.
• Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.
• Be familiar with and adhere to company product and food specifications.
• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability
• Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.
• Arrange and/or conduct Monthly Meetings for Culinary Department

Knowledge, Skills, and Abilities (KSA’s)

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate associates and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data and basic arithmetic functions
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Key Partnerships

To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.

Vice President of Food & Beverage Concepts

Vice President of Food & Beverage Operations

Taskforce Executive Chef

Property Executive Team

Supervisory Responsibilities

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

Executive Sous Chef

Chef De Cuisine

Banquet Sous Chef

Minimum Qualifications

Education, Certifications, Work Experience:

Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required

5+ years of relevant work experience in similar scope and title – required

Experience within luxury brand/markets – preferred

Food Safety Manager certification – preferred or attained within 30 days

Work Environment / Conditions

The work environment/conditions described herein are representative of those that an incumbent may experience.

Must be comfortable working in a shared space, with constant noise, without the use of a private office.

Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

Must be able to work safely in a kitchen environment with high temperatures and humidity

Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Physical Demands

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.

Push, pull, and lift up to 50lbs on a weekly basis.

While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,  airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

Are you a returning applicant?