This job board retrieves part of its jobs from: Toronto Jobs | Emplois Montréal | IT Jobs Canada

Find jobs in Texas today!

To post a job, login or create an account |  Post a Job

  Jobs in Texas  

Bringing the best, highest paying job offers near you

previous arrow
next arrow
Slider

Franchised Executive Chef

Marriott

This is a Full-time position in Houston, TX posted May 30, 2021.

**Job Number** 21034430**Job Category** Food and Beverage & Culinary**Location** Magnolia Hotel Houston a Tribute Portfolio Hotel, 1100 Texas Avenue, Houston, Texas, United States VIEW ON MAP (oogle.com/maps?q=Magnolia+Hotel+Houston+a+Tribute+Portfolio+Hotel%2C1100+Texas+Avenue%2CHouston%2CTexas%2CUS)**Brand** Tribute Portfolio**Schedule** Full-Time**Relocation?** N**Position Type** Management**Located Remotely?** N**Additional Information:** This hotel is owned and operated by an independent franchisee, Stevens Holtze Corporation d/b/a Stout Street Hospitality.

The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process.

If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.**Job Summary**The duties and responsibilities of the Executive Chef include but are not limited to:1.

Apply thorough knowledge of food preparation and presentation including food quality, portion control and product cost.2.

Ordering, storage and inventory of all food and kitchen operating supplies and maintain food costs at planned level.3.

Make recommendations for Hotel kitchen equipment purchases.4.

Develop, institute, and maintain a training program for all kitchen positions.5.

Assist the Director of Ops in the creating menus for the Lounge, Special Events, and In-Room Dining.

Conduct reviews of menus including sales, guest comments and seasonal selections.6.

Work with food suppliers, and vendors to conduct regular reviews of pricing forecasts, product availability, and product quality.7.

Inspect perishable food products as delivered to ensure quality, and do not accept product of inferior quality.8.

Conduct daily walkthrough inspections of all kitchen/culinary areas.9.

Ensure use of first in, first out product rotation and thaw cycle.10.

Assist with scheduled month end food inventories.11.

Enforce strict Serve Safe food sanitation program for the Hotel kitchen, and train staff in Serve Safe food sanitation.12.

Attend BEO meetings; keep open communications with Catering Sales personnel.13.

Ensure that all maintenance requests are reported promptly and follow-up on requests.14.

Responsible for Hotel kitchen loss control and risk management programs.15.

Ensure that assigned staff is adhering to risk management procedures, including wearing personal protective equipment, MSDS location and comprehension, ergonomics, knife safety and slip and fall.16.

Responsible for securing kitchen area particularly food storage areas and maintain key control of kitchen area.17.

Respond to guest/client concerns as necessary.18.

Be a Hotel standard bearer for professionalism, appearance, service, and success to the Hotel staff.19.

Conduct all other duties, responsibilities, actions, and activities that are inherent in an Executive Chef position.20.

Other duties as assigned by the Director of Ops or General Manager.**Job Requirements**The desired qualifications of the Executive Chef position include but are not limited to:1.

Four years Executive Chef or Sous Chef experience in a full-service restaurant and/or high-volume banquet, production, or catering operation.2.

Ability to train kitchen positions in all areas of operation, from food preparation/presentation to prep work to entry level kitchen positions; with a goal of advancing staff within the kitchen.3.

Proven written and verbal communication skills particularly in regard to training employees.4.

Experience in menu development, and inventory/cost controls.5.

Associates or bachelor’s degree from an accredited Culinary Academy or Institute.6.

Possess certification or be able to pass Serve Safe food sanitation course and train staff on the program.7.

Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given preparation/plating/serving period.8.

Experience using inventory or menu costing software.9.

Ability to recognize safety hazards and correct them immediately._This company is an equal opportunity employer._frnch1

Please add your adsense or publicity code here (inc/structure/adsfooter.php)