Executive Chef
Salary not disclosedPosted 10 days ago
Closes in 21 days
About the company
Fiji Marriott Resort Momi Bay operates under Marriott International's global hotel portfolio. Marriott International is a worldwide hospitality company offering careers across its many hotel brands, with Marriott Hotels aiming to deliver what it calls thoughtful, heartfelt, forward-thinking service built on a long-standing legacy. The company states it is an equal opportunity employer committed to valuing the diverse backgrounds of its associates.
About the role
The Executive Chef is accountable for the overall success of daily kitchen operations at the resort, personally performing culinary tasks while leading kitchen staff and managing all food-related functions. The role covers all food preparation areas, including banquets, room service, restaurants, bar/lounge and the employee cafeteria, as well as support areas such as the dish room and purchasing. The chef leads the kitchen management team, sets performance standards, and provides direction for day-to-day operations, stepping into staff roles when needed to cover gaps. Responsibilities extend to setting culinary and budget goals, managing controllable expenses such as food cost and supplies, and ensuring food handling and sanitation standards are met. The role also involves menu direction, quality control of food presentation, handling guest feedback and complaints, and training, coaching, and performance management of kitchen associates, including administering appraisals and discipline procedures for direct reports.
Key responsibilities
- Supervises all kitchen areas to ensure a consistent, high quality product is produced
- Guides and develops staff, including direct reports
- Leads the kitchen management team and provides direction for day-to-day operations
- Develops and implements guidelines and control procedures for purchasing and receiving
- Manages controllable expenses including food cost, supplies, uniforms and equipment
- Provides direction for menu development and monitors quality of raw and cooked food
- Ensures compliance with food handling and sanitation standards
- Trains kitchen associates and administers performance appraisals and discipline procedures for direct report managers
About the successful candidate
- High school diploma or GED with 6 years of experience in culinary, food and beverage, or a related professional area
- Or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with 4 years of relevant experience
- Strong interpersonal and communication skills to lead, influence and encourage others
- Ability to demonstrate honesty and integrity and lead by example
- Skilled in food presentation, recognizing superior quality products and flavor
- Experience supervising and coordinating cooks and kitchen workers
- Knowledge of safety standards and sanitation certification requirements
- Experience handling guest feedback, complaints, and customer service recovery