Marriott International

Located on 18 acres of premier beachfront property, with over 800 feet of private beach, this expansive resort includes multiple pools, a winding river, and a four-acre saltwater lagoon complete with stingrays, turtles, and tropical fish.. Resort amenities include a 20,000 square foot spa, 17,00 square feet of indoor meeting space and a wide range of food and beverage offerings including three restaurants and multiple bar venues.. 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.. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world.. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.

restaurant chef

Job Description Anticipated to open in summer of 2024, The St. Regis, Longboat Key Resort and Residences, will be a one-of-a-kind luxury resort on this Sarasota barrier island. Located on 18 acres of premier beachfront property, with over 800 feet of private beach, this expansive resort includes multiple pools, a winding river, and a four-acre saltwater lagoon complete with stingrays, turtles, and tropical fish. Resort amenities include a 20,000 square foot spa, 17,00 square feet of indoor meeting space and a wide range of food and beverage offerings including three restaurants and multiple bar venues. The discerning expertise and bespoke service of St. Regis will complement these exquisite facilities and amenities to create an iconic resort destination. JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the restaurant(s). Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 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 •Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. •Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. •Maintains food preparation handling and correct storage standards. •Recognizes superior quality products, presentations and flavor. •Plans and manages food quantities and plating requirements for the restaurant. •Communications production needs to key personnel. •Assists in developing daily and seasonal menu items for the restaurant. •Ensures compliance with all applicable laws and regulations. •Follows proper handling and right temperature of all food products. •Estimates daily restaurant production needs. •Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. •Checks the quality of raw and cooked food products to ensure that standards are met. •Determines how food should be presented and creates decorative food displays. Leading Discipline Teams •Supervises and coordinates activities of cooks and workers engaged in food preparation. •Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. •Leads shift teams while personally preparing food items and executing requests based on required specifications. •Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. •Encourages and builds mutual trust, respect, and cooperation among team members. •Serving as a role model to demonstrate appropriate behaviors. •Ensuring and maintaining the productivity level of employees. •Ensures employees are cross-trained to support successful daily operations. •Ensures employees understand expectations and parameters. •Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Maintaining Restaurant Goals •Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. •Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. •Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. •Effectively investigates, reports and follows-up on employee accidents. •Knows and implements company safety standards. Ensuring Exceptional Customer Service •Provides services that are above and beyond for customer satisfaction and retention. •Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. •Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. •Sets a positive example for guest relations. •Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. •Empowers employees to provide excellent customer service. •Handles guest problems and complaints. •Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities •Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. •Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. •Manages employee progressive discipline procedures. •Participates in the employee performance appraisal process, providing feedback as needed. •Uses all available on the job training tools for employees. •Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities •Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. •Analyzes information and evaluating results to choose the best solution and solve problems. •Attends and participates in all pertinent meetings. The salary range for this position is 67,000 to $82,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. About the Team Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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