h3Additional Information /h3 pJob Number /p pJob Category Food and Beverage Culinary /p pLocation SP 59, Poltu Quatu, Arzachena Sassa 07021, Italy VIEW ON MAP /p pSchedule Tempo pieno /p pLocated Remotely? N /p pPosition Type Management /p pPay Range: EUR 45000 annual salary /p h3Job Summary /h3 pAccountable for overall success of the daily kitchen operations. 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 maintaining the operating budget. 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. /p h3CANDIDATE PROFILE /h3 h3Education And Experience /h3 ul liHigh school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ul li2-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. /li /ul h3CORE WORK ACTIVITIES /h3 h3Ensuring Culinary Standards And Responsibilities Are Met /h3 ul liPrepares and cooks foods of all types, either on a regular basis or for special guests or functions. /li liReviews and adjust systems and procedures in the kitchen to ensure their effectiveness. /li liDevelops, designs, or creates new menus and recipes based on standards or artistic contributions. /li liDemonstrates knowledge of high quality food products, presentations and flavor. /li liEnsures compliance with food handling and sanitation standards. /li liEnsures compliance with all applicable laws and regulations. /li liFollows proper handling and right temperature of all food products. /li liKnows and implements brand’s Safety Standards. /li liSupervises kitchen shift operations and ensures compliance with all Food Beverage policies, standards and procedures. /li liMaintains purchasing, receiving and food storage standards. /li liOperates and maintains all department equipment and reports malfunctions. /li liSupports procedures for food beverage portion and waste controls. /li liDevelop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. /li liChecks the quality of raw and cooked food products to ensure that standards are met. /li liAssists in determining how food should be presented and creates decorative food displays.



/li /ul h3Leading Culinary Team /h3 ul liSupervises and coordinates activities of cooks and workers engaged in food preparation. /li liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liSupervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liServes as a role model to demonstrate appropriate behaviors. /li liEnsures and maintains the productivity level of employees. /li liEnsures that menu items are prepared and presented according to use record standards. /li liEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. /li liEstimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. /li liLeads shifts while personally preparing food items and executing requests based on required specifications. /li /ul h3Maintaining Culinary Goals /h3 ul liAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /li liDevelops specific goals and plans to prioritize, organize, and accomplish your work. /li liComprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. /li liSchedules employees to business demands and tracks employee time and attendance. /li liUnderstands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. /li liOrders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. /li liReviews staffing levels to ensure that guest service, operational and financial objectives are met. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides services that are above and beyond for customer satisfaction and retention. /li liManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.



/li liSets a positive example for guest relations. /li liHandles guest problems and complaints. /li liStrives to improve service performance. /li liHelps employees receive on-going training to understand guest expectations. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. /li liIdentifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. /li liAssists as needed in the interviewing and hiring of employee team members with appropriate skills. /li liParticipates in the employee performance appraisal process, providing feedback as needed. /li liSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. /li liParticipates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. /li /ul h3Additional Responsibilities /h3 ul liProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. /li liAnalyzes information and evaluating results to choose the best solution and solve problems. /li liAttends and participates in all pertinent meetings. /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 pW Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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 #J-18808-Ljbffr

📌 Head Chef, W Sardinia (Arzachena)
🏢 W Hotels
📍 Arzachena