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Job Details

Franchised Executive Chef

Company name
Marriott International, Inc.

Marina del Rey, CA, United States

Employment Type

Chef, Food Services, Hospitality

Posted on
Jun 02, 2020

Valid Through
Sep 15, 2020


Job Number 20035664

Job Category Food and Beverage & Culinary

Location Courtyard Marina del Rey, One Marriott Drive,, Marina Del Rey, California, United States VIEW ON MAP

Brand Courtyard by Marriott

Schedule Full-time

Relocation? Yes

Position Type Management

Start Your Journey With Us

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Please Apply Via Email at:

Additional Information: This hotel is owned and operated by an independent franchisee, Hardage Group (The). The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Job Description

HardageHospitality is currently looking for a creative Executive Chef for

new restaurant in the marina to lead our culinary team at our new dual branded

Residence Inn and Courtyard located in beautiful Marina in Del Rey. The Executive Chef will be accountable for

the overall success of all property food outlets; Brizo Restaurant, Sam’s

Coffee Call, Main Bar, Terrace Deck Bar, 2200 sq. ft. of meeting space, private

dining room, room service, Residence Inn Hearth breakfast room, pick up,

delivery, in & outdoor dining. The

Chef will be responsible for creating the new fresh Southern California/

seafood menu for our guests and local neighbors to enjoy and engage all the

experiences our destination has to offer.

Our F & B team will cater to creative, cosmopolitan, culture seekers

that appreciate sophisticated, timeless service. We will provide original, chic and memorable

service experiences to inspire guests.


Leading Kitchen Operations for Property

• Leads &

develops culinary team.

• Provides

direction and leadership for all day-to-day operations.

• Performs duties

in team members absence or determine appropriate replacement to fill gaps.

• Provides

guidance and direction to subordinates, including setting performance standards

and monitoring performance.

• Utilizes

interpersonal and communication skills to lead, influence, and encourage

others; advocates sound financial/business decision making; demonstrates

honesty/integrity; leads by example.

• Encourages and

builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate

appropriate behaviors.

• Ensures property

policies are administered fairly and consistently.

• Reviews staffing

levels to ensure that guest service, operational needs and financial objectives

are met.

• Establishes and

maintains open, collaborative relationships with employees and ensures

employees do the same within the team.

• Solicits

employee feedback, utilizes an open door policy and reviews

employee satisfaction results to identify and address employee problems or


• Supervises and

coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new

cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function andActivities

• Develops and

implements guidelines and control procedures for purchasing and receiving


• Establishes

goals including performance goals, budget goals, team goals, etc.

• Communicates the

importance of safety procedures, detailing procedure codes, ensuring employee

understanding of safety codes, monitoring processes and procedures related to


• Manages

department controllable expenses including food cost, supplies, uniforms and


• Participates in

the budgeting process for areas of responsibility.

• Knows and

implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides

direction for menu development.

• Monitors the

quality of raw and cooked food products to ensure that standards are met.

• Determines how

food should be presented and create decorative food displays.

• Recognizes

superior quality products, presentations and flavor.

• Ensures

compliance with food handling and sanitation standards.

• Follows proper

handling and right temperature of all food products.

• Ensures

employees maintain required food handling and sanitation certifications.

• Maintains

purchasing, receiving and food storage standards.

• Prepares and

cooks foods of all types, either on a regular basis or for special guests or


Ensuring Exceptional Customer Service

• Provides and

supports service behaviors that are above and beyond for customer satisfaction

and retention.

• Improves service

by communicating and assisting individuals to understand guest needs, providing

guidance, feedback, and individual coaching when needed.

• Manages

day-to-day operations, ensuring the quality, standards and meeting the

expectations of the customers on a daily basis.

• Displays

leadership in guest hospitality, exemplifies excellent customer service and

creates a positive atmosphere for guest relations.

• Interacts with

guests to obtain feedback on product quality and service levels.

• Responds to and

handles guest problems and complaints.

• Empowers

employees to provide excellent customer service. Establishes guidelines so

employees understand expectations and parameters. Ensures employees receive

on-going training to understand guest expectations.

• Reviews comment

cards, guest satisfaction results and other data to identify areas of


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.

• Ensures

employees are treated fairly and equitably.

• Trains kitchen

associates on the fundamentals of good cooking and excellent plate


• Administers the

performance appraisal process for direct report managers.

• Interacts with

the Banquet Chef and Catering department on training regarding food knowledge

and menu composition.

• Observes service

behaviors of employees and provides feedback to individuals and or managers.

• Manages employee

progressive discipline procedures for areas of responsibility.

• Ensures

disciplinary procedures and documentation are completed according to Standard

and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review


Additional Responsibilities

Provides information to executive teams,managers and supervisors, co-workers, and subordinates by telephone, in writtenform, e-mail, or in person.

Analyzes information and evaluating results tochoose the best solution and solve problems.

Supervise food preparation staff: hiring,terminations, disciplinary actions, performance evaluations and development.

Schedule all employees under his/hersupervision, maintaining adequate staffing levels while adhering to laborstandards guidelines.

Supervise all cooking operations, includingmethods, portioning, and garnishing. Ensure attractive presentation of all foodand dishes.

Plan meals and develops menus.

Assist the GM or Director of F&B and salesstaff with banquets, parties, and other special events.

Requisition food and equipment, givingspecifications, quantities and quality descriptions.

Monitor budget and assists GM or Director ofF&B in developing annual operating budget. Assist in maximizing revenuesand profits.

Other duties as assigned.

Job Requirement


Education and Experience

• High school

diploma or GED; 6 years’ experience in leading culinary, food and beverage, or

related professional area.


• 2-year degree

from an accredited university in Culinary Arts, Hotel and Restaurant

Management, or related major; 4 years’ experience in the culinary, food and

beverage, or related professional area.

This company is an equal opportunity employer.


Company info

Marriott International, Inc.
Website :

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