ph3Additional Information /h3 pbJob Number /b /p pbJob Category /b Food and Beverage Culinary /p pbLocation /b Via Caldera, 3, Milan, Milan, Italy, 20153VIEW ON MAP /p pbSchedule /b Tempo pieno /p pbLocated Remotely? /b N /p pbPosition Type /b Management /p pbPay Range: /b EUR 26837 - 40000 ANNUAL SALARY /p h3Job Summary /h3 pExhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable. /p h3Candidate Profile /h3 h3Education And Experience /h3 ulliHigh school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ulli2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul h3Core Work Activities /h3 h3Assisting in Leading Kitchen Operations for Property /h3 ulliProvides direction for all day-to-day operations. /liliUnderstands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. /liliProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /liliUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /liliEncourages and builds mutual trust, respect, and cooperation among team members. /liliServing as a role model to demonstrate appropriate behaviors. /liliEnsures property policies are administered fairly and consistently. /liliReviews staffing levels to ensure that guest service, operational needs and financial objectives are met. /liliEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. /liliSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. /liliSupervises and coordinates activities of cooks and workers engaged in food preparation.



/liliDemonstrate new cooking techniques and equipment to staff. /li /ul h3Setting and Maintaining Goals for Culinary Function and Activities /h3 ulliDevelops and implements guidelines and control procedures for purchasing and receiving areas. /liliEstablishes goals including performance goals, budget goals, team goals, etc. /liliCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. /liliManages department controllable expenses including food cost, supplies, uniforms and equipment. /liliParticipates in the budgeting process for areas of responsibility. /liliKnows and implements the brand's safety standards. /li /ul h3Ensuring Culinary Standards And Responsibilities Are Met /h3 ulliProvides direction for menu development. /liliMonitors the quality of raw and cooked food products to ensure that standards are met. /liliDetermines how food should be presented, and create decorative food displays. /liliRecognizes superior quality products, presentations and flavor. /liliEnsures compliance with food handling and sanitation standards. /liliFollows proper handling and right temperature of all food products. /liliEnsures employees maintain required food handling and sanitation certifications. /liliMaintains purchasing, receiving and food storage standards. /liliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions. /li /ul h3Ensuring Exceptional Customer Service /h3 ulliProvides and supports service behaviors that are above and beyond for customer satisfaction and retention. /liliImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /liliManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. /liliDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. /liliInteracts with guests to obtain feedback on product quality and service levels. /liliResponds to and handles guest problems and complaints. /liliEmpowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters.



Ensures employees receive on-going training to understand guest expectations. /liliReviews comment cards, guest satisfaction results and other data to identify areas of improvement. /li /ul h3Managing and Conducting Human Resource Activities /h3 ulliIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. /liliEnsures employees are treated fairly and equitably. /liliTrains kitchen associates on the fundamentals of good cooking and excellent plate presentations. /liliAdministers the performance appraisal process for direct report managers. /liliInteracts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. /liliObserves service behaviors of employees and provides feedback to individuals and or managers. /liliManages employee progressive discipline procedures for areas of responsibility. /liliEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. /li /ul h3Additional Responsibilities /h3 ulliProvides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. /liliAnalyzes information and evaluating results to choose the best solution and solve problems. /li /ul pAt 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. /p pWhen you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels Resorts, you join a portfolio of brands with Marriott International. bBe /b where you can do your best work, bbegin /b your purpose, bbelong /b to an amazing global team, and bbecome /b the best version of you. /p /p #J-18808-Ljbffr

📌 Executive Sous Chef - Sheraton Milan San Siro (Milano)
🏢 Sheraton Hotels & Resorts
📍 Milano