Posting Date Apr 08, 2021
Job Number 21028205
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Bacara Santa Barbara, 8301 Hollister
Avenue, Santa Barbara, California, United States VIEW ON MAP
Brand The Ritz-Carlton
Position Type Management
Located Remotely? N
At more than 80 award-winning properties worldwide, The
Ritz-Carlton Ladies and Gentlemen create experiences so exceptional
that long after a guest stays with us, the experience stays with
them. As the premier worldwide provider of luxury experiences, we
set the standard for rare and special luxury service the world
over. We invite you to explore The Ritz-Carlton.
Accountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while
leading the staff and managing all food related functions. Works to
continually improve guest and associate satisfaction while
maintaining the operating budget. Supervises all kitchen areas to
ensure a consistent, high quality product is produced. Responsible
for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved.
Education and Experience
* High school diploma or GED; 4 years experience in the
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; 2 years
experience in the culinary, food and beverage, or related
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
* Assists in developing, designing, or creating new
applications, ideas, relationships, systems, or products, including
artistic contributions. * Assists in determining how food should be
presented and creates decorative food displays. * Supports
supervision of kitchen shift operations and ensures compliance with
all Food & Beverage policies, standards and procedures. * Informs
purchasing, receiving and food storage standards. * Ensures
compliance with food handling and sanitation standards. * Performs
all duties of kitchen managers and associates as necessary. *
Estimates daily production needs on a weekly basis and communicates
production needs to kitchen personnel daily. * Assists Executive
Chef with all kitchen operations. * Recognizes superior quality
products, presentations and flavor. * Ensures compliance with all
local, state and federal (e.g., OSHA, ASI and Health Department)
regulations. * Follows proper handling and right temperature of all
food products. * Operates and maintains all department equipment
and reports malfunctions. * 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.
Supporting Management of Kitchen Operations
* 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. * Demonstrate appropriate behaviors. * Ensures
associates understand expectations and parameters of kitchen goals
and/or daily kitchen work. * Establishes and maintains open,
collaborative relationships with associates and ensures associates
do the same within the team. * Ensures property policies are
administered fairly and consistently. * Communicates performance
expectations in accordance with job descriptions for each position.
* Recognizes success performance and produces desired results. *
Leads shifts while personally preparing food items and executing
requests based on required specifications.
Ensuring Exceptional Customer Service
* Provides services that are above and beyond for customer
satisfaction and retention. * Sets a positive example for guest
relations. * Empowers associates to provide excellent customer
service. * Strives to improve service performance. * Interacts with
guests to obtain feedback on product quality and service levels. *
Handles guest problems and complaints.
Maintaining Culinary Goals
* Achieves and exceeds goals including performance goals, budget
goals, team goals, etc. * Assists in development of specific goals
and plans to prioritize, organize, and accomplish your work. *
Utilizes the Labor Management System to effectively schedule to
business demands and for tracking of associate time and attendance.
* Trains associates in safety procedures.
* 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 (e.g., Daily Stand Up, BEO, Pre-Cons, Staff,
Forecast, Department and Intradepartment).
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.