This is a franchise job posting,
Palace Arms Chef, The Brown Palace Hotel and Spa, Autograph Collection®, Denver Colorado.
Please do not apply for this job online. Please contact the property directly at
or via email at
Talent Acquisition Solutions
Recruiting Operations and Delivery on behalf of Marriott International, Inc.
Oversees and coordinates all activities for Palace Arms. Will engage in creation and preparation of all plated appetizers, soups, salads, entrees and desserts.
ESSENTIAL DUTIES AND RESPONSIBILITIES
include but are not limited to the following:
Ability to communicate with the Executive Chef concerning special events and requirements.
Responsible for planning all production and will maintain production records for restaurant according to menu or special requirements.
Develops and implements recipes and communicates methods and procedures to restaurant line workers.
Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the number of guests, marketing conditions, popularity of various dishes, and regency of menu.
Estimates food consumption and purchases or requisitions food and kitchen supplies.
Develops and implements costing, recipes, pick up sheets and picture books with corresponding departmental menus.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Responsible for timely preparation and execution of all menu items for breakfast and lunch.
Devises special dishes, develops recipes and costing of special dishes.
Conducts monthly meetings with all employees under their supervision and turns meeting minutes into Human Resources.
Observes and tests all foods by taste, smell and proper temperature
Ability to execute proper knife skills and handling of required equipment.
Responsible for following established health and safety standards.
Responsible for completing employee reviews on a timely basis.
Selects ,trains and supervises all departmental employees in the performance of their duties on a daily basis.
Responsible for food and beverage controls as budgeted in food / labor and other expenses.
Prepares weekly employee work schedule based on operating forecasts and budget.
Supervises cooking and departmental staff to ensure that quality standards are met in a timely fashion.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
2-3 years experience as restaurant chef in hotel, resort or high volume / fine dining establishment.
Culinary degree or equivalent preferred.
LANGUAGE SKILLS Ability
to read and understand all written materials.
Ability to effectively present information and respond to questions from supervisors, peers and guests.
Understands weights / measures and basic math to include addition, subtraction, multiplication, division and percentages.
Ability to apply common sense understanding to carry out instructions in written or oral form.
Ability to deal with problems involving several variables in multiple situations.
CERTIFICATES, LICENSES, REGISTRATIONS Required
food handlers card.
The employee is required to be on their feet for long periods of time and able to lift heavy objects up to 50 pounds.
The employee must have the ability to perform in a fast paced environment with above normal
Interaction with support departments is required.
The employee in this job must be knowledgeable about and follow the company's rules, policies and procedures as outlined in the employee handbook including attendance requirements, OSHA requirements, worker's compensation procedures, grooming guidelines and EEO/Sexual Harassment policies.
The employee in this job must be knowledgeable about and follow the company's mission statement and values.
Employees are also expected to understand who our guests are and how we service our guests, demonstrate professionalism, and problem solve. Attending New Hire Orientation and Experience the Palace Hospitality training is a requirement of this position and must be completed within two weeks of hire.