Head Chef

Four Points by Sheraton; Auckland; On-site; NZD 90,000 - 120,000; Full time

Job summary

Four Points by Sheraton Auckland is seeking an experienced Head of Kitchen to lead the daily operations for Queen’s Head Bar and Eatery and The Churchill. You will oversee all food preparation areas, mentor the kitchen team, and drive high standards of taste, presentation and service.

This role focuses on controlling costs, maintaining safety and sanitation, and delivering exceptional guest experiences in a bustling hotel setting.

Qualifications

• Accountable for overall success of the daily kitchen operations for Queen’s Head Bar and Eatery and The Churchill.
• Leads staff and manages all food-related functions to maximize guest satisfaction and financial performance.
• Ensures sanitation and food standards are achieved and staff development.

Responsibilities

• Leads kitchen management team and provides direction for day-to-day operations.
• Establishes goals for culinary function and activities, including budget and team goals.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Ensures compliance with food handling and sanitation standards.
• Provides information to executive teams and managers, and supports training and development.

Job description

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Four Points by Sheraton – Auckland, North Island

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.

Four Points by Sheraton is a hotel brand owned by Marriott International, one of the world's largest hotel chains. A modern, upscale hotel located in the heart of Auckland. The hotel offers 255 spacious guest rooms and suites, all of which are equipped with modern amenities. The hotel features an on-site restaurant, The Queen's Head Bar and Eatery as well as a rooftop bar (The Churchill) with panoramic views of the city.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations for both Queen’s Head Bar and Eatery and The Churchill. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team & Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Determines how food should be presented, and create decorative food displays.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

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.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and 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.

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.