Are you excited to cook and create at our multi-award-winning venues?Come and join Marriott International, the largest hotel network in the world. W Melbourne is one of Marriott''s luxury brands, and our mission is to ignite curiosity and expand worlds. Our tribe is diverse and enabled to be the best version of themselves. If this sounds like your next workplace, read below!About the Hotel - W Melbourne:W Melbourne is the rebel between the streets, sitting in the heart of the Melbourne CBD on the iconic Flinders Lane. The luxury hotel takes its design cues from Australias cultural capital and provides the back-lane entrance keys to whats New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the citys history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in.Education and Experience:2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the culinary or related professional area.Completion of HACCP Certification.Knowledge of local Work Health & Safety laws an advantage but not essential.Minimum 3 years experience in HACCP Culinary environment in a large hotel environment.Purpose of Role:Manages the daily kitchen utility operations and staff. Areas of responsibilities include maintenance of HACCP requirements for accreditation, cleaning and sanitation of all kitchens, management of supplies (dishes and equipment) required for all B&F venues on a daily basis, minimises breakages and ensures that all breakages are recorded. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.Key Responsibilities:Managing Day-to-Day OperationsOrders and manages necessary supplies, ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.Schedules events, programs, and activities, as well as the work of others.Monitors the inflow of ordered materials and the maintenance of current materials.Conducts china, glass and silver inventories.Controls inventories of food, equipment, smallware, and liquor, and reports shortages to designated personnel.Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.Investigates reports and follows up on employee accidents.Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).Supervises employees'' ability to follow loss prevention policies to prevent accidents and control costs.Ensures compliance with food handling and sanitation standards.Informs and/or updates the executives, peers, and subordinates on relevant information in a timely manner.Role Description (Chef De Cuisine):Leading Kitchen TeamUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees'' absence.Provides the leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively.Ensures and maintains the productivity level of employees.Celebrates successes by publicly recognizing the contributions of team members.Communicates performance expectations in accordance with job descriptions for each position.Participates in the management of department''s controllable expenses to achieve or exceed budgeted goals.Strives to improve service performance.Ensuring Exceptional Customer ServiceAttends meetings and communicates with executive, peers, and subordinates to improve quality of service.Manages day-to-day operations, ensuring quality standards and meeting customer expectations.Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.Managing and Conducting Human Resource ActivitiesProvides guidance and direction to subordinates, including setting performance standards and monitoring performance.Recruits, interviews, selects, hires, and promotes employees in the organization.Trains employees in safety procedures.Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.Management CompetenciesLeadershipAdaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities.Communication - Customizes approach to conveying complex information and ideas to others in a convincing manner.Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts.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. #J-18808-Ljbffr
Job Title
Chief Steward