Chef de Cuisine OEM-Marriott

Job Description

Job Title: Chef de Cuisine OEM

Company: Marriott

Location: Ypsilanti, MI

Pay:

AI Pay Analysis: To analyze the competitiveness of the hourly rate for the “Chef de Cuisine OEM” role in Ypsilanti, MI, it is essential to compare it to industry standards. Generally, the average hourly wage for a Chef de Cuisine in the United States ranges from $20 to $40, depending on factors such as experience, location, and the establishment’s prestige. In Michigan, particularly in Ypsilanti, this rate could be on the lower end due to the cost of living. If the hourly rate in question aligns with or exceeds this range, it would be considered competitive. However, if it falls significantly below this range, it may not be appealing to qualified candidates. To make a definitive assessment, the specific hourly rate needs to be disclosed for a tailored analysis.

Job description:

The Chef de Cuisine will lead the enhancement and refinement of the culinary experience by driving quality, innovation, execution, and consistency within the resort restaurant. This role serves as the business leader of the culinary operations, ensuring profitability while maintaining the highest standards of consistency and quality. The Chef de Cuisine is expected to engage with members and guests, embodying the personality of the resort restaurant and representing the culinary team in public relations and marketing efforts. Management-level associates are expected to dedicate sufficient time each workday to fulfill their job responsibilities, while OEM associates are subject to applicable overtime calculations. Exempt managers must customarily and regularly direct the work of at least three full-time associates or their equivalents. Primary duties will involve administrative, executive, or professional tasks more than 50 percent of the time, requiring discretion and independent judgment in excess of 50 percent of the responsibilities.

Qualifications:

• High School diploma or equivalent education required.
• A minimum of three to five years of experience as a Sous Chef or one to three years as a Chef de Cuisine in similar establishments recognized for delivering quality and excellence.
• Must possess or be capable of obtaining a certified food manager certification from an approved provider within 30 days of employment.
• Proficient in the primary language(s) used in the workplace, with strong reading, writing, and communication skills.
• Basic mathematical skills and moderate computer proficiency required.
• Ability to apply critical thinking in analyzing concerns, forecasting data, and making informed decisions.
• Capacity to host meetings, conduct menu tastings, and facilitate communication across all levels of leadership.
• Must be able to physically handle kitchen equipment and perform cutting skills on work surfaces of varying heights, as well as demonstrate culinary techniques including cutting, cooking principles, plate presentation, and sanitation practices.
• Skilled in creating, maintaining, and dismantling food displays, with the ability to navigate various departments of the hotel efficiently.

Job Responsibilities:

• Cultivate meaningful relationships with discerning members and guests by understanding their menu preferences and dietary needs, becoming familiar with the guest base through name recognition to create personalized experiences.
• Design menus for all meal periods emphasizing consistency and simplicity while utilizing only the finest available ingredients, including breakfast, lunch, dinner, happy hour, bar, and Sunday brunch offerings.
• Oversee sanitation and safety practices for culinary operations, serving as the Food Manager on duty to coordinate with local officials for adherence to kitchen best practices, ensuring successful inspections with no critical violations.
• Manage all financial aspects of culinary operations, including revenue maximization and expense control (payroll, purchasing, food cost, supplies) to ensure overall profitability while maintaining quality standards within budgetary parameters.
• Analyze all available reports to take corrective actions, ensuring results align with budgeted forecasts for food labor and additional costs.
• Reconcile sales with inventory through daily and monthly reporting to monitor profitability.
• Create, develop, and submit professionally presented reports to analyze areas of responsibility within the culinary department.
• Monitor and finalize departmental schedules, ensuring alignment with budgeted parameters across hourly, salaried, and contracted labor.
• Foster and reinforce the identity of the resort restaurant, promoting repeat dining while creatively appealing to both resort guests and local residents to sustain revenue and profitability throughout the year.
• Collaborate closely with the Director of Food & Beverage and Resort Executive Chef to provide memorable dining experiences that emphasize quality, consistency, and satisfaction.
• Partner with the F&B Manager to deliver unique dining experiences through innovative presentations and effective service.
• Maintain a visible presence for members, resort guests, and local patrons, becoming a recognizable “face” of the resort restaurant in the absence of the F&B Manager.
• Actively engage in sales and marketing efforts to increase cover counts, enhance public engagement, and contribute creatively to new packages, promotions, and programming related to the resort restaurant.
• Stay informed about current industry trends related to plate presentations, ingredient innovation, and menu execution.
• Ensure consistent daily execution of all Lodge room F&B services, including turndown amenities, afternoon snacks, and VIP arrival requests.
• Select, train, mentor, and guide kitchen staff in the proper preparation of menu items, equipment usage, and safety practices.
• Coach the service team in pre-shift trainings on food knowledge to ensure accurate descriptions of all menu items.
• Oversee all ordering and inspections, ensuring the use of the freshest fruits, vegetables, proteins, and sustainability in menu offerings.
• Create and maintain updated menu specifications, recipe cards, and prep sheets, ensuring adherence to standards.
• Monitor product receiving and storage to comply with health department regulations, including proper labeling, dating, and container usage.
• Maintain food and labor costs within budget while delivering the highest quality and consistent results.
• Conduct daily line checks for cleanliness and proper functioning of kitchen equipment, reporting any needed repairs to the Resort Executive Chef.
• Achieve above-average scores in health department inspections, maintaining cleanliness standards and compliance with state regulations while promptly addressing any issues with the Resort Executive Chef and Director of Food & Beverage.

Property Details:
This property is located a short five-minute walk from Ford Lake, offering air-conditioned guest rooms featuring marble bathrooms and luxurious amenities. Exceptional hotel facilities include a hot tub and an indoor pool. The on-site dining options include Bentley’s American Grille, which serves a variety of American cuisine for breakfast and lunch, and The View restaurant, where guests can enjoy cocktails along with local and international dishes in a contemporary atmosphere.

Company Overview:
As the global leader in third-party hotel management, our extensive portfolio includes over 1,550 hotels across 49 states and 22 countries, encompassing top international lodging brands, luxury hotels, destination resorts, and lifestyle properties. Our associates are dedicated to providing exceptional guest service and achieving outstanding results, thriving in a culture that inspires excellence. Join Aimbridge Hospitality to explore a world of possibilities.

Benefits:
Following an initial waiting period, individuals hired into full-time positions are eligible for a competitive benefits package that includes:

• Daily Pay options available! Inquire with your Recruiter for details.
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

Job Posting Date: Sat, 16 Nov 2024 03:51:56 GMT

Apply now!