Restaurant Chef, Kitchen

Hilton Miami Blue Lagoon

SECTION ONE: MCR Universal Role Standards

EXECUTIVE SUMMARY

CLEANLINESS and FRIENDLINESS!

The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests.

AREAS OF EXCELLENCE

• Happy Guests
• Spotless Cleanliness
• Product Consistency & Quality
• Teamwork

Duties and Expectations

1. Happy Guests

• Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile.
• Name Use: Use the guests names whenever possible, ensuring they feel properly welcomed.
• Guest Satisfaction : ll Team Members work together to contribute to great guest satisfaction scores.
• Recovery : Ability to handle challenging guest situations with hospitality and a sense of urgency.
• Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities.
• Events: Awareness and support for all groups and events at the hotel.
• Technology: Understanding of relevant technology for each role.
• Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting.

2. Spotless Cleanliness

• Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized.
• Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe.
• Hospitality While Cleaning: always greet every guest happily with a smile, by name if possible, while cleaning.

3. Product Consistency & Quality

• Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift.
• Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication.
• Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times.

4. Teamwork

• Communication: Communication between Team Members should be clear, honest, and professional.
• Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCRs guests.
• Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace.

The Restaurant Chef at Hilton Miami Blue Lagoon is responsible for assisting in the overall success of the daily culinary operations. This person will assist in leading the culinary team members and all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility.
Responsibilities: Assist Executive Chef in all kitchen operations Provide guidance and direction to team members, including setting performance standards and monitoring performance Utilize interpersonal and communication skills to lead, influence, and encourage others; Advocate sound financial and business decision making Demonstrate honesty and integrity, lead by example Encourage and build mutual trust, respect, and cooperation among team members Ensure property policies are administered fairly and consistently Review staffing levels to ensure that guest service, operational needs, and financial objectives are met Supervise and coordinate activities of team members engaged in food preparation Demonstrate new cooking techniques and equipment to team members Develop and implement guidelines and control procedures for purchasing and receiving Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety Monitor the quality of raw and cooked food products to ensure that standards are met Ensure compliance with food handling and sanitation standards Ensure team members maintain required food handling and sanitation certifications Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed Respond to and handle guest problems and complaints Review comment cards, guest satisfaction results, and other data to identify areas of improvement Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills Train culinary team members on the fundamentals of cooking and presentation Other duties as assigned
Requirements: High school degree (or equivalency) with Hotel/College training preferred 2 years experience in the culinary, food and beverage, or related field Extensive culinary knowledge in both classical and current culinary trends Ability to work under pressure and remain calm Organizational skills and attention to detail Diplomatic team player Excellent communication skills both written and oral Proficient in the use of Microsoft Office Creative and innovative, as well as proactive and customer-oriented Excellent time management Strong leadership skills An aptitude for self-motivation A can-do attitude and a hands-on approach A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities .
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company s 10 Most Innovative Travel Companies of 2020 .
• MCR is a three-time recipient of the Marriott Partnership Circle Award , the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer .
• For the TWA Hotel at New Yorks JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS) , the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA

What we offer/Whats in it for you?

• Hotel Discounts
• Weekly Pay
• Paid Time Off
• Retirement Options
• Referral bonuses
• Career advancement & upward mobility
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members