Head Chef - Chinese Speaker

JOB SUMMARY Accountable for the overall success of daily kitchen operations, with a strong focus on authentic Chinese cuisine. Exhibits exceptional culinary talent by personally performing tasks while leading the kitchen team and managing all food-related functions. Responsible for maintaining high standards of food quality, presentation, hygiene, and consistency while achieving budgeted goals. Supervises all kitchen areas to ensure a consistently high-quality product is delivered to guests. Guides, develops, and mentors culinary associates, fostering a culture of excellence and continuous improvement. Ensures all sanitation, food safety, and Marriott brand standards are met. The ideal candidate will be a Chinese-speaking culinary professional with proven expertise in Chinese cuisine and experience leading high-performing kitchen operations within a luxury hotel environment. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. • Develops, designs, or creates new menus and recipes based on standards or artistic contributions. • Demonstrates knowledge of high quality food products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Knows and implements brand’s Safety Standards. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Operates and maintains all department equipment and reports malfunctions. • Supports procedures for food & beverage portion and waste controls. • Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes 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. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Ensures that menu items are prepared and presented according to use record standards. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and tracks employee time and attendance. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. • Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive

Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 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 professional area.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. Develops, designs, or creates new menus and recipes based on standards or artistic contributions. Demonstrates knowledge of high quality food products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Knows and implements brand’s Safety Standards. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains purchasing, receiving and food storage standards. Operates and maintains all department equipment and reports malfunctions. Supports procedures for food & beverage portion and waste controls. Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes 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. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Ensures that menu items are prepared and presented according to use record standards. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Leads shifts while personally preparing food items and executing requests based on required specifications. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Schedules employees to business demands and tracks employee time and attendance. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.