Executive Chef

Description

The JW Marriott Reston is looking for a luminary Executive Chef to join the team. The Executive Chef is accountable for overall success of the daily kitchen operations. They exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions, work to continually improve guest and associate satisfaction while maintaining the operating budget, and are responsible for guiding and developing staff.

Nestled overlooking Reston Row in Reston, VA, this upcoming complex is set to redefine luxury hospitality with its 26-story hotel boasting 250 guest rooms, 15,000 square feet of meeting space, two distinctive restaurants, and a plethora of amenities.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. Ensure team members are compliant with safe handling of food and have current safe food handling certifications.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Review daily menu specials and offer feedback to Sous Chef.
• Review banquet event orders and make note of any changes.
• Take physical inventory of specified food items for daily inventory. Ensure all supplies are received, stored, and secured correctly.
• Meet with the Front of House Leadership to review equipment needs, ba nquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Develop new menu items, test, and write recipes.
• Assist Sales and Catering team with developing special menus for functions; meet with clients as requested.
• Review sales and food costs daily; resolve any discrepancies with the finance department.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Attend Executive Committee meetings, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
• Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings.
• Perform any other job-related duties as assigned.

Required Skills/Abilities:

• 2 years of experience as an Executive Chef is required.
• Experience in the hotel industry is strongly preferred.
• Ability to frequently lift and/or move up to 50 pounds.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)