Company Name:	Kansas City Marriott Downtown
Name:	Kris Wornson
Title:	Assistant Director of Human Resources
Email:
Contact Type:	Employer

Job Description:	The Kansas City Marriott Downtown Convention Hotel is seeking a qualified individual to operate and manage the culinary team for the main kitchen, restaurants, banquets, executive lounge, employee cafeteria and room service. This individual's staff is involved in the procurement, production, preparation and presentation of food for the entire hotel in a safe work environment, which conforms to all standards and regulations. Also, responsible for managing the culinary aspect of all off-property catering functions. ESSENTIAL FUNCTIONS: 1. Responsible for entire operation of food production and oversees the ordering of food for the hotel. Must maintain standards of Food and Beverage quality and adhere to all of the restaurant menus, room service menus, implementation of new menu items; supervise the quality of all items prepared in the kitchen. Maintain labor costs; revenues to meet or exceed budget. 2. Responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Supervises food quality, preparation and production. Ensures property operations meets internal audit standards and inspect of the kitchen. Meet with Catering, Event Management and Sales to create menus and demonstrate new products. Produce food items for food tastings when new products are introduced. 3. Assist in the development of annual budget, monitor variances, track labor and related expenses, maintain inventory. 4. Develop menu designs, menu items and exchange ideas with the Director of Food and Beverage. Experience in hiring, training, supervising, scheduling, disciplining and problem resolution with managers as well as hourly associates. 5. Establishes and maintains effective working relations with other departments. Strong communication skills.
Job Requirements:	1. Must have at least 5 years culinary management experience in a major convention hotel doing at a minimum $8 million in food and beverage. Must have in depth experience in banquet culinary operations, both in house and off premises. This individual must have extensive background in restaurant a la carte cooking, both upscale as well as casual. 2. Certification in culinary as well as Serve Safe necessary. 3. Knowledge of safety, kitchen cleanliness, audit preparedness, scheduling and supervision of associates is required. M/F/DV EOE
Management Position?	Yes
Entry-Level Position?	No
Work Permit Needed?	Applicants who do not already have legal permission to work in the United States will not be considered.
Job Available:	Immediately
Industry Categories :	Hotel/Resort
Position Categories :	Chef - Executive Chef

Salary Range:
Bonus Plan?	Yes
Accommodation?	No
Other:	Health, Life and Dental Insurance, Generous Paid Time Off

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