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Chef

Crescent Hotels & Resorts, Operations

Marriott Hutchinson Island Beach Resort & Marina

555 NE Ocean Boulevard

Stuart, FL 34996

Telephone (772) 225-3700

Marriott Hutchinson Island Beach Resort & Marina

275 Room Resort

Immerse yourself in the Florida lifestyle at Hutchinson Island Marriott Beach Resort & Marina. Beautifully situated on 200 acres by the Atlantic Ocean and the Intracoastal Waterway, our relaxing hotel is the perfect choice for family vacations, corporate retreats, weddings and social gatherings. Relax in our elegant resort accommodations, whether near the pool at our main hotel or close to the beach in Sandpiper Tower. Each hotel room features upscale amenities and a private balcony or patio with views over Hutchinson Island. Enjoy the full range of activities at our island resort, including beach and water sports, an 18-hole golf course, a 77-slip private marina, 13 tennis courts, fitness center and outdoor pools, as well as special daily events for kids and adults. Savor delicious all-day dining at Baha Grille, enjoy lunch poolside or by the beach or sip cocktails around the firepits in the evening. No matter what brings you to our hotel, we look forward to making your stay in Stuart exceptional.


Chef

Marriott Hutchinson Island Beach Resort & Marina

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Essential Duties and Responsibilities:  Include the following (other duties may be assigned.)

  • Be incredibly friendly, customercentric, love to smile and radiate a positive and accommodating attitude while interacting with customers.
  • Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
  • Expedite peak meal periods by maintaining a "hands on" approach.
  • Works within monthly set food cost budget, adjust food requisitions and controls waste.
  • Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
  • Assures timely set up, schedules well trained cooks in all areas in proper uniform.
  • Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
  • Works frequently with associates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedule to improve existing practices and services both in the front of the house and the back of the house.
  • Communicates financial information to the General Manager, including up-to-date budget information and revenue growth programs formulated through short term and long term operational and financial plans for the food and beverage department.
  • Achieves budgeted revenues, controls cost (which includes labor, food, maintenance, etc.) and maximizes profitability related to the facility operations.
  • Inspects restaurant and outlets daily to ensure high quality food and food presentation, cleanliness and side work duties completed. Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant, Room Service, Lounge or Banquets.
  • Assist Department Head/General Manager to ensure training of all Food and Beverage/Banquet personnel use effective training according.
  • Assist Department Head/General Manager to schedule employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
  • Participates in monthly inventories. Initiates programs to reduce breakage and loss in China, Glass and Silver.
  • Assists in the aggressive recruitment of staff department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
  • Conducts pre shift meetings to inform staff of daily events; ensures staff is prepared, organized and delivers high standards of service.
  • Assist Department Head/General Manager in developing and ensure implementation of Food and Beverage promotional ideas.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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