Chef-Banquets The Westin Hilton Head Island Resort & Spa (19001963)
Company: Marriott International Inc.
Posted on: July 14, 2019
Heres To Your Journey with Westin At Westin, we are committed to
empowering the well-being of our guests by providing a refreshing
environment, thoughtful amenities, and revitalizing programming to
help ensure that they leave feeling better than when they arrived.
We recognize that travel can be disruptive to our guests
well-being, and were energized to assist as partners in helping
them maintain control and soaring above it all while on the road.
Everything we do is designed to help guests be at their best, and
they appreciate our supportive attitude, anticipatory service and
extensive knowledge on how to best assist them throughout their
stay. We are looking for dynamic people who are excited to join the
team and ready to jump into any situation to give a helping hand.
If youre someone who has is positive, adaptable and intuitive, and
has a genuine interest in the well-being of others around you, we
invite you to discover how at Westin, together we can rise. The
Westin Hilton Head Island Resort & Spa located at 2 Grasslawn Ave,
Hilton Head Island, SC 29928 is currently hiring a Chef-Banquets.
Responsibilities include: Exhibits culinary talents by personally
performing tasks while leading the banquet food preparation staff
and managing all food related catering functions. Accountable for
coordinating menus, purchasing, scheduling, food preparation and
plating for catering events. The individual is responsible for
delivering a consistent, high quality product with an appetizing
presentation. Works to continually improve guest and employee
satisfaction while maintaining the operating budget. Must ensure
sanitation and food standards are achieved. CANDIDATE PROFILE
Education and Experience High school diploma or GED; 4 years
experience in the culinary, food and beverage, or related
professional area. OR 2-year degree from an accredited university
in Culinary Arts, Hotel and Restaurant Management, or related
major; 2 years experience in the culinary, food and beverage, or
related professional area. CORE WORK ACTIVITIES Ensuring Culinary
Standards and Responsibilities are Met Assists in determining how
food should be presented and creates decorative food displays.
Attends daily Banquet Event meetings to review culinary
requirements. Checks the quality of raw and cooked food products to
ensure that standards are met. Develops, designs, or creates new
applications, ideas, relationships, systems, or products, including
artistic contributions. Ensures compliance with all Food & Beverage
policies, standards and procedures. Estimates daily Banquet Event
Order production needs. Follows proper handling and right
temperature of all food products. Maintains food preparation
handling and correct storage standards. Manages BEO process
including menu development, pricing, tracking and ordering. Manages
food quantities and plating requirements for all banquet functions.
Plans food quantities and plating requirements for all banquet
functions. Prepares and cooks foods of all types, either on a
regular basis or for special guests or functions. Recognizes
superior quality products, presentations and flavor. Supports
procedures for food & beverage portion and waste controls. Managing
Culinary Teams Communicates production needs to key personnel.
Communicates regularly with employees to ensure performance
expectations are clear. Encourages and builds mutual trust,
respect, and cooperation among team members. Ensures and maintains
the productivity level of employees. Ensures employees understand
expectations and parameters. Ensures property policies are
administered fairly and consistently. Identifies the developmental
needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge or skills. Identifies the
educational needs of others, develops formal educational or
training programs or classes, and teaching or instructing others.
Leads shifts while personally preparing food items and executing
requests based on required specifications. Serves as a role model
to demonstrate appropriate behaviors. Supervises and coordinates
activities of cooks and workers engaged in food preparation.
Supervises and manages employees. Manages all day-to-day
operations. Understands employee positions well enough to perform
duties in employees' absence. Supervises banquet kitchen shift
operations. Utilizes an "open door" policy to identify and address
employee problems or concerns. Utilizes interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget
goals, team goals, etc. Develops specific goals and plans to
prioritize, organize, and accomplish your work. Manages to achieve
or exceed budgeted goals. Ensuring Exceptional Customer Service
Empowers employees to provide excellent customer service. 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. Provides services that are above and beyond for customer
satisfaction and retention. Responds effectively to guest problems
and complaints. Managing and Conducting Human Resource Activities
Conducts training when appropriate. Ensures employees are
cross-trained to support successful daily operations. Ensures
disciplinary procedures and documentation are completed according
to Standard and Local Operating Procedures (SOPs and LSOPs).
Ensures disciplinary procedures and documentation support the Peer
Review Process. Participates in training staff on menu items
including ingredients, preparation methods and unique tastes.
Reviews staffing levels to ensure that guest service, operational
needs and financial objectives are met. Trains employees in safety
procedures. Additional Responsibilities Analyzes information and
evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings. Provides
information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person. To apply now, go
Marriott International is consistently recognized as an employer of
choice globally by FORTUNE magazine, DiversityInc and Great Places
to Work Institute, among others. Visit www.marriott.com/careers to
learn more about our workplace culture and career opportunities.
Chat, engage and follow us on social media.
http://www.instagram.com/marriottcareers @lifeatmarriott on
Snapchat So, we ask, where will your journey take you? Marriott
International is an equal opportunity employer committed to hiring
a diverse workforce and sustaining an inclusive culture. Marriott
International does not discriminate on the basis of disability,
veteran status or any other basis protected under federal, state or
Keywords: Marriott International Inc., Savannah , Chef-Banquets The Westin Hilton Head Island Resort & Spa (19001963), Hospitality & Tourism , Savannah, Georgia
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