To provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results. Create and develop unique food offerings and provide our Guests with a variety of selections. Set trends and innovate unique culinary experiences by using both classical and cutting edge culinary techniques. Role model exceptional culinary skills and cuisine savvy while meeting or exceeding business results.
1.Manage the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet functions to ensure a quality, consistent product which conforms to all Marriott standards.
2.Manage Human Resources in the production and preparation of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment.
3.Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy and safe work environment which meets or exceeds federal, state, and corporate standards and regulations.
4.Monitor, analyze and control all labor and food costs.
5.Promote an accident prevention program to encourage a safe working environment.
6.Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
8.Perform any other job related duties as assigned.
High School Diploma or equivalent, proven ability to conduct a professional presentation and host culinary workshops. Ability to create new and higher quality service and product standards, as well as new flavor experiences. Ability to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guest on fad's, trends, lifestyles and special dietary needs with consideration for product, equipment and cost. Ability to understand, support and teach the role of cuisine concept, ability to inspire, provide direction and drive effectiveness for the Culinary Leadership Team. Ability to develop direct reports as individuals and as a team by providing a work environment in which to excel. Ability to work flexible schedule with variable shifts and days off in a rapid changing environment.
Associate's degree in Culinary Arts or formal apprenticeship program or equivalent, valid Food and Safety certification, minimum of 5 years culinary experience leading a culinary management team. Demonstrated strong organizational and time management skills, proven communication and partnering skills, demonstrated ability to work with and develop a diverse team, ability to educate and demonstrate fundamental and advanced cooking skills.
Pyramid Hotel Group provides a competitive benefits program: Paid Time Off, Medical, Dental, Vision, & Life insurance. In addition, Pyramid Hotel Group provides a 401k program with a company match as well as a bonus program.
The Boston Marriott in Burlington, MA, boasting 418 guest rooms and over 13,000 square feet of flexible meeting space provides the ideal location for a trip to New England. Just steps from the Burlington Mall and a short drive from Hanscom Air Force Base, the Lahey Clinic, Woburn and Lexington, Massachusetts, this hotel's stunning guest rooms, restaurants and event space make it one of the premier Burlington, MA, hotels. For those traveling on business or hosting an event, this hotel in Burlington, MA, features a 9,000 sq ft Grand Ballroom and state-of-the art meeting rooms. Find out today what a career with Pyramid Hotel Group and the Burlington Marriott can mean for you!