Current jobs related to Culinary Director - Muskoka Lakes - Marriott International

We are seeking a highly skilled and experienced Executive Chef to join our team at Marriott International. As a key member of our culinary team, you will be responsible for leading the daily kitchen operations and ensuring the highest quality of food products.

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Supervise all kitchen areas to ensure a consistent, high-quality product is produced.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility.
• Ensure compliance with food handling and sanitation standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Display leadership in guest hospitality, exemplify excellent customer service and creates a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Empower 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 comment cards, 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 report managers.
• Interacts with the Banquet team and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of associates and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Department Champion of Marriott GXP application.
• Detailed focus on Guest Satisfaction Survey (GSS), Event Satisfaction Survey (ESS), celebrating successes and addressing shortfalls.
• Analyzes information and evaluating results to choose the best solution and solve problems.

• Red Seal required.
• 10 years' experience in the culinary, food and beverage, or related professional area.

Must be able to work in hot, humid, cold environments. Must be able to work flexible hours including evenings, weekends, and holidays. Required to move, lift, carry, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit or walk for an extended period or for an entire shift. Reach overhead and below the knees, including bending, twisting, and pulling. Move over slippery surfaces.

$85,000 - $115,000 CDN. Dental. Extended Medical. Vision. Life Insurance. Company match GRRSP.