Head Chef

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Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationFour Points by Sheraton Auckland, 396 Queen Street, Auckland, New Zealand,

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ScheduleFull Time

Located Remotely?

Position Type Management

Job SummaryFour Points by Sheraton - where timeless classics are integrated with modern details.

The atmosphere is honest, uncomplicated and casual.

Join us as a Head Chef in a community of approachable and straightforward talent offering simplified, not simple experiences to independent travellers.

We are looking for a Head Chef who can be the leader in both of our outlets - Queen's Head Bar and Eatery and The Churchill.

If you have experience as a Head Chef, lead with integrity and honesty, and are looking to expand into leading multiple venues, we want to hear from you.

Position Summary :

Oversee all operations of the kitchen in collaboration with the hotel's executive leadership team

Provide strategic support as the head chef of the kitchen department

Responsible for the establishment of all restaurant, banquet and conferencing menus, keeping the traveller in mind

Lead the culinary team regarding all aspects of food production, set ups & timings for daily events

Lead the kitchen team through coaching and delegation

Ensure there is management support and presence visible in each outlet throughout each service period

Understand traveller's requirements, creating classic and timeless experiences through each travellers experience

Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards

Develop and manage relationships with key stakeholders, both internal and external.

Ensure you and the team uphold all company policies and procedures whilst upholding Four Points core values

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 example for guest relations.

Handles guest problems and complaints.Strives to improve service performance.

Helps employees receive on-going training to understand guest expectations.

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.

Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Participates in the employee performance appraisal process, providing feedback as needed.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities

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.

About You :

Trade Industry Qualification or completion of Commercial Cookery Qualification

Passion for the industry, particular in hotels

Relevant experience in a Head Chef position in hotels

Experience leading large teams

Experience in large matrix organisations

Full and current working rights in New Zealand

Enthusiastic to elevate your career

Self-motivated, driven and energized in a fast paced environment

Lead with integrity and honesty

Armed with smart solutions and a can-do attitude

Our Benefits :

Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends

mPerks reward and discount portal, complimentary on-site gym membership, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month

Grow, develop, and progress with internationally recognized training programs, unlimited strategic development and exciting career opportunities within the Marriott International group

Genuine care for associates' physical, emotional and financial wellbeing through our Employee Assistance Program

Opportunity to receive Employee Referral Incentives and get paid for working with your friend

Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness

Four Points by Sheraton is part of Marriott International's Select portfolio, which has committed to putting people first for 90+ years.

APPLY NOW!

We look forward to hearing from you!

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity.

We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.

Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.

We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Where timeless classics are woven with modern details.

Where business meets pleasure.

Where even when travelers are global, they can experience the local.

As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters.

We provide exactly what guests need in an uncomplicated way.

If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team.

In joining Four Points, you join a portfolio of brands with Marriott International.

Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Seniority level

Director

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality

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