Job Number 24070034

Job Category Food and Beverage & Culinary

Location Grand Bohemian Hotel Orlando Autograph Collection, 325 S. Orange Avenue, Orlando, Florida, United States

Schedule Full-Time

Located Remotely? N

Relocation? Y

Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Job Description:

AN INSPIRING CAREER AWAITS YOU!

The Kessler Collection is made up of 11 artful hotel and resort properties, 25 restaurants, and over 1,800 Grand Performers across seven states, we continue to grow and so will you! The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being.

• We believe people want to be inspired!

• Our Grand Performers Receive Many Benefits Including:

• Marriott Employee Discounts Worldwide

• Competitive Wage & Discretionary Bonus Program

• Medical, Dental, Vision Insurance

• Company-Sponsored Life Insurance

• Short & Long-Term Disability Insurance

• Pet Insurance

• Tuition Reimbursement Program

• 401(K) with Discretionary Company Matching Contributions

• Employee Assistance Program

JOB SUMMARY

The overall objective and purpose of the Executive Chef position are to coordinate, supervise and direct all activities of the Culinary department and direct training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company.

CORE RESPONSIBILITIES

• Primary areas of responsibility include, but are not limited to the following:

• Develop menus, recipe cards, and build cards

• Interact with guests, ensuring their needs are being met and expectations exceeded

• Ensure that all preparation for functions and outlets are completed daily

• Oversee breakfast/lunch/dinner operations

• Ensure food quality control

• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.

• Maintain and organize coolers and storage areas

• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.

• Participate in and submit accurate food inventories on monthly basis per the direction of the hotel controller and General Manager.

• Assist in the monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.

• Assist in the production of menus, food products, order scheduling, and receiving to ensure proper execution of culinary offerings and proper par levels.

• Be familiar with and adhere to company product and food specifications.

• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service, and profitability

• Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.

• Arrange and/or conduct Monthly Meetings for Culinary Department

Job Requirements:

MINIMUM QUALIFICATIONS

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry – required

• 5+ years of relevant work experience in similar scope and title – required

• Experience within luxury brand/markets – preferred

• Food Safety Manager Certification – preferred or attained within 30 days

SUPERVISORY RESPONSIBILITIES

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

• Executive Sous Chef

• Chef De Cuisine

• Banquet Sous Chef

• Cooking School Chef

WORK ENVIRONMENT

• The work environment/conditions described herein are representative of those that an incumbent may experience.

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.

• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

• Must be able to work safely in a kitchen environment with high temperatures and humidity

• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Pay and Benefits:

• Salary and Bonus

• Competitive Benefits and PTO

• Relocation Assistance

This company is an equal opportunity employer.

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The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, 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.