498 Ofertas de Chefs en España

Company Description : At DO & CO, we specialize in creating exceptional catering experiences for iconic sporting events such as the FIFA World Cup, UEFA Championship, and Formula One Grand Prix. Working with us means being part of the action, ensuring every detail of the event is perfect. From creating gourmet menus to seamless service, you'll contribute to unforgettable experiences for our guests. We pride ourselves on high product and service standards, even during long days, and the thrill of delivering culinary excellence in a dynamic environment is unmatched.

Qualifications

• Experience in crafting high-volume pastries, creating excellent dishes at a high level.
• Team player with the ability to collaborate effectively.
• Adaptable and flexible to changing circumstances during events.
• Leadership skills to support and guide local staff.
• Goal-oriented with pride in your work, from the first plate to the last.

Location & Availability

Live in Madrid or nearby. Availability from 24th April to 5th May.

Additional Information

We offer benefits such as global travel, career development opportunities, and the chance to work with a leading luxury gourmet entertainment company. DO & CO is an equal opportunity employer, considering all applicants without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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We are hiring chefs of all levels for The Skinny Kitchen Ibiza . We need chefs for our venue in Sant Antonio and our new venue in Ibiza Town. We are looking for responsible individuals eager to work in a pleasant kitchen environment with an excellent atmosphere.

Interested candidates should send their CVs, and we will contact you as soon as possible. Thank you and see you soon!

Job Details:

• Part-time hours: 40-50 hours per week
• Job Types: Full-time, Part-time
• Salary: €1,200 - €2,200 per month
• Location: San Antonio Abad, Ibiza, Spain
• EU work permit required: Yes
• Language: English (preferred)
• Work Remotely: No

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Overview

JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR
• 2-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.

Core Work Activities

• Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
• Leading Kitchen Team
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishing and Maintaining Restaurant Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.
• Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

EEO / Company Information

At 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. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you

#J-18808-Ljbffr

Job Summary

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Candidate Profile

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-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.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communicates production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Uses interpersonal and communication skills to lead, influence, and encourage others; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees and day-to-day operations.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures productivity and cross-training to support daily operations.
• Ensures employees understand expectations and parameters; maintains open, collaborative relationships.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance, budget, and team goals.
• Develops guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Understands the impact of kitchen operation on financial goals and manages to achieve or exceed budgeted goals.
• Investigates, reports and follows up on employee accidents; knows and implements safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations to meet customer quality and standards.
• Implements guidance to understand guest needs and coaches staff accordingly.
• Sets a positive example for guest relations and continuous improvement.
• Empowers employees to provide excellent customer service and handles guest problems and feedback.

Managing and Conducting Human Resource Activities

• Identifies developmental needs and coaches or mentors others to improve knowledge or skills.
• Participates in training restaurant staff on menu items and preparations.
• Manages progressive discipline procedures and participates in performance appraisals.
• Utilizes on-the-job training tools and assists in interviewing and hiring as needed.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by various communication methods.
• Analyzes information to evaluate results and solve problems.
• Attends and participates in pertinent meetings.

EEO Statement

Hotel Arts Barcelona is an equal opportunity employer. We value a diverse workforce and are committed to inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or veteran status.

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JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-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.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

At 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.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. #J-18808-Ljbffr

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Hotel Arts Barcelona, Marina 19-21, Barcelona, Spain, Spain, 8005VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-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.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At 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._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

JOB SUMMARY
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
* High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
* 2-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.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
* Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
* Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
* Maintains food preparation handling and correct storage standards.
* Recognizes superior quality products, presentations and flavor.
* Plans and manages food quantities and plating requirements for the restaurant.
* Communications production needs to key personnel.
* Assists in developing daily and seasonal menu items for the restaurant.
* Ensures compliance with all applicable laws and regulations regulations.
* Follows proper handling and right temperature of all food products.
* Estimates daily restaurant production needs.
* Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
* Checks the quality of raw and cooked food products to ensure that standards are met.
* Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
* Supervises and coordinates activities of cooks and workers engaged in food preparation.
* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
* Leads shift teams while personally preparing food items and executing requests based on required specifications.
* Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
* Encourages and builds mutual trust, respect, and cooperation among team members.
* Serving as a role model to demonstrate appropriate behaviors.
* Ensuring and maintaining the productivity level of employees.
* Ensures employees are cross-trained to support successful daily operations.
* Ensures employees understand expectations and parameters.
* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
* Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
* Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
* Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
* Effectively investigates, reports and follows-up on employee accidents.
* Knows and implements company safety standards.
Ensuring Exceptional Customer Service
* Provides services that are above and beyond for customer satisfaction and retention.
* Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
* Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
* Sets a positive example for guest relations.
* Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
* Empowers employees to provide excellent customer service.
* Handles guest problems and complaints.
* Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
* Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
* Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
* Manages employee progressive discipline procedures.
* Participates in the employee performance appraisal process, providing feedback as needed.
* Uses all available on the job training tools for employees.
* Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
* Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
* Analyzes information and evaluating results to choose the best solution and solve problems.
* Attends and participates in all pertinent meetings.
At 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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you

JOB SUMMARY

Accountable for the quality, consistency, and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation for the property's restaurant. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved. Develops and trains the team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

1. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
2. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
3. Maintains food preparation handling and correct storage standards.
4. Recognizes superior quality products, presentations, and flavor.
5. Plans and manages food quantities and plating requirements for the restaurant.
6. Communicates production needs to key personnel.
7. Assists in developing daily and seasonal menu items for the restaurant.
8. Ensures compliance with all applicable laws and regulations.
9. Follows proper handling and right temperature of all food products.
10. Estimates daily restaurant production needs.
11. Prepares and cooks foods of all types, either regularly or for special guests or functions.
12. Checks the quality of raw and cooked food products to ensure standards are met.
13. Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

1. Supervises and coordinates activities of cooks and food preparation workers.
2. Uses interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decisions; demonstrates honesty and integrity; leads by example.
3. Leads shift teams while personally preparing food items and executing requests based on specifications.
4. Manages restaurant kitchen employees, understanding employee roles well enough to perform duties in their absence.
5. Encourages mutual trust, respect, and cooperation among team members.
6. Serves as a role model to demonstrate appropriate behaviors.
7. Ensures productivity levels of employees are maintained.
8. Ensures employees are cross-trained to support daily operations.
9. Ensures employees understand expectations and parameters.
10. Establishes and maintains open, collaborative relationships with employees.

Establishing and Maintaining Restaurant Kitchen Goals

1. Sets and supports achievement of kitchen goals including performance, budget, and team goals.
2. Develops guidance and plans to prioritize, organize, and accomplish daily kitchen work.
3. Understands the impact of kitchen operations on overall property financial goals and manages to achieve or exceed budgeted goals.
4. Investigates, reports, and follows up on employee accidents.
5. Implements company safety standards.

Ensuring Exceptional Customer Service

1. Provides services that exceed customer expectations for satisfaction and retention.
2. Manages daily operations, ensuring quality and standards meet guest expectations.
3. Improves service through communication, guidance, and coaching.
4. Sets a positive example for guest relations.
5. Focuses on continuous improvement during departmental meetings.
6. Empowers employees to deliver excellent customer service.
7. Handles guest problems and complaints effectively.
8. Obtains feedback from guests on product quality and service levels.

Managing and Conducting Human Resource Activities

1. Identifies developmental needs and coaches or mentors staff.
2. Participates in training staff on menu items, ingredients, and preparation methods.
3. Manages employee disciplinary procedures.
4. Participates in performance appraisals, providing feedback.
5. Utilizes available training tools for employees.
6. Assists in interviewing and hiring qualified staff.

Additional Responsibilities

1. Provides information to colleagues via telephone, written communication, email, or in person.
2. Analyzes information to evaluate and solve problems.
3. Attends and participates in relevant meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, fostering an environment that values diverse backgrounds and experiences. We are committed to non-discrimination and providing access to opportunities for all.

At more than 100 properties worldwide, The Ritz-Carlton creates exceptional experiences, attracting top hospitality professionals. We believe in empowering our team to be creative, thoughtful, and compassionate.

Our standards are based on the "Gold Standards," which include our Employee Promise, Credo, and Service Values. We offer our team members the opportunity to take pride in their work and grow professionally.

Joining The Ritz-Carlton means becoming part of a global team where you can do your best work, find purpose, and develop into the best version of yourself.

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Join the team behind one of the world’s most celebrated restaurant brands. At La Petite Maison, we are known for exceptional service, timeless French-Mediterranean cuisine, and a passion for hospitality.

Be part of our restaurant in Marbella and help create unforgettable experiences — the LPM way.

What will you do:

• Assist the Head Chef in managing and overseeing the kitchen operations
• Supervise and coordinate kitchen staff, ensuring efficiency and teamwork
• Train, mentor, and develop junior kitchen personnel
• Maintain high standards of food safety, cleanliness, and organization
• Collaborate with the culinary team to create and update menu items
• Monitor inventory, order supplies, and manage food costs
• Adhere to all health and safety regulations
• Contribute to a positive kitchen culture and maintain a clean and orderly kitchen environment
• Assist in creating and implementing innovative and creative culinary concepts

What you need:

• Proven experience as a Sous Chef or similar role in a high-end restaurant
• Proficiency in French or Italian cuisine is a must
• Strong culinary skills and a passion for creating exquisite dishes
• Leadership and team management abilities
• Excellent communication and problem-solving skills
• Attention to detail and a commitment to maintaining high-quality standards
• Knowledge of kitchen equipment and cooking techniques
• Food safety certification and relevant culinary qualifications
• Flexibility to work evenings, weekends, and holidays

Why Choose Us:

• Competitive Salary + Tips
• ️ Generous Time Off