1. Performs all duties of culinary and related kitchen area associates to train new associates and step in and assist during high demand items
2. Supervises daily shift operations and oversees production and preparation of culinary items
3. Assists Executive Chef and Executive Sous Chef with all kitchen operations
4. Opens and closes kitchen shifts and ensures completion  of assigned duties
5. Maintain food handling and sanitation standards
6. Recognizes superior quality products, presentations and flavour
7. Purchases appropriate supplies and manages food and supply in inventories according to budget
8. Understands and implements Marriott’s 70 point safety standards
9. Develops railroad-cleaning schedules for associates; ensure associates follow cleaning schedules and keep their work areas clean and sanitary
10. Communicates areas in need of attention to staff and follows up to ensure follow through.
11. Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures
12. Ensure the hotel delivers to guest “Simple Fresh Chef – Crafted Food”
13. Promote positive inter-departmental relations through candid communication and cooperation
14. Daily food audit is performed by a member of Management
15. Perform any reasonable request made by the management which is not life threatening or against the law
16. Management reserves the right to make changes to this job description as its sole discretion and without advance notice
17. Sets a positive example for guest relations
18. Observes service behaviours of associates and provides feedback to individuals, continuously strives to improve service performance
19. Participates as needed in the interviewing and hiring of kitchen associates team members with the appropriate skills
20. Uses all available on the job training tools for associates; supervises on going training initiatives and conducts training when appropriate
21. Participates in the associate performance appraisal process, giving feedback s needed
22. Supports and assists with new menus, concept and promotions for the Restaurant outlets and Banquets
23. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
24. Understands the impact of department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals
25. Performs other duties as assigned to meet business needs