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Property Name
Marriott St. Louis West
Job Title
Executive Chef
Missouri-St. Louis
St. Louis
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
660 Maryville Centre Drive
St. Louis, MO, US
Position Categories
Chef - Banquet

Corporate Overview

The Procaccianti Group (TPG) currently owns and/or operates 64 hotels in 24 states and employs approximately 8,000+ people from coast to coast with 120 professionals based at the corporate headquarters in Rhode Island.

TPG is seeking energetic, service-oriented individuals to participate in the strong growth that we are experiencing. With 50 years of real estate and hospitality management, our available positions are as diverse as our business ventures. TPG offers a wide variety of managerial and entry level positions with a competitive/attractive salary, 401k & benefits.

Job Description

The Executive Chef at the Marriott West Hotel is a hands on manager who plays a primary role in the operation of our facility, maintaining the company's strict high quality standards, and ensures an outstanding dining experience for our guests. He/she works closely with all department heads as an integral part of our team.Responsibilities include but are not limited to:Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.Maintain the smooth execution of all Hotel company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls

Essential functions:* Manage and oversee all food production operations on a daily basis.* Assist in the preparation and orchestration of meals according to a food quality standard.* Plan, build and price menus. Demonstrate seasonality, market trends and signature dishes.* Ensure consistency, quality and correct presentation of all dishes.* Schedule all kitchen staff employees.* Maintain all sanitation and safety guidelines in the kitchenensuring that kitchen exceeds health department guidelines.* Adheres to procedures and grooming/culture standards.* Ensures that the correct food items are purchased, received, transported, stored and maintained in exceptional condition.* Responsible for monthly inventories.* Control transfers and stock inventory levels.* Ensure standard recipes are followed.* Develop and maintain a system for rapid food delivery without sacrificing quality.* Oversee training and development for all kitchen staff employees.* Coordinate and cooperate with all operations managers and food and beverage staff in order to exceed guests' expectations.* Coordinate with engineering and stewarding to ensure operational equipment efficiency and longevity.* Responsible for effective fiscal management, according to established guidelines.* Maintain a cleaning and maintenance schedule for all kitchen equipment.* Perform other duties as assigned.


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