Head Chef - Restaurant Kitchen Operations

About the role

This full-time, management-level Head Chef position is responsible for the overall success of daily kitchen operations at a Marriott hotel in Santiago, Dominican Republic. The chef leads the staff, manages all food-related functions and supervises every kitchen area to deliver a consistent, high-quality product, while improving guest and employee satisfaction and keeping the operating budget under control.

Key responsibilities

• Prepare and cook foods regularly and for special guests or events, and create new menus and recipes
• Supervise kitchen shifts and coordinate cooks and food-preparation workers
• Ensure food safety, sanitation and brand safety standards are met, and maintain purchasing, receiving and storage standards
• Manage day-to-day operations, schedule staff, track attendance and order uniforms within budget
• Handle guest complaints, coach staff on guest expectations and provide ongoing training on menu items
• Develop and implement environmentally friendly food preparation and waste management processes
• Participate in performance appraisals, help with hiring and support training programs

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree