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  • Posting Date Nov 20, 2012
  • Closing Date Dec 10, 2012
  • Contact Name Candace Boyt
  • Salary N/A
  • Category Hospitality
  • Location Ogden, Utah
  • Job Type Full-time
  • Years of Experience N/A
  • Industry N/A
Ad Number 174030
Member Since: Apr 2012
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    Executive Chef & B

    Marriott Ogden Ogden, UT | Posted Nov 20, 2012

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    Job Description

    The Ogden Marriott is the base camp to the wonderful outdoors in Northern Utah. We are the only full service hotel in the local area. We pride ourselves in helping guests so they can perform at their best while here on business or pleasure. If you want to have fun while working, then we are the place. The Ogden Marriott is currently seeking a Executive Chef & B to join our adventure team. This associate will be responsible for all aspects of managing the Food & Beverage department ensuring food quality and that food & beverage service meets brand/Crescent standards. Coordinates the purchasing of food & beverage items working within the established budget and maintains merchandising to maximize hotel profitability.

    Relocation costs may be covered.


    ESSENTIAL JOB FUNCTIONS: 1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 2. Plan and direct the functions of the Food and Beverage Department to meet the daily needs of the operation. 3. Assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc. 4. Review daily menu specials and banquet event orders with Kitchen Supervisor or Lead Cook. Ensure that excess items are utilized efficiently. 5. Participate in the creation of menus designed to attract a predetermined customer market. Develop new menu items, test and write recipes. Ensure that all kitchen staff prepare menu items following recipes and yield guides and all service staff comply with established food quality standards. 6. Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards. 7. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 8. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. 9. Regularly review and evaluate the degree of guest satisfaction of the restaurants and banquet service. Recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, customer market, or change in the competitive environment. 10.Take physical inventory of specified food items for food order. Ensure the quality of products received. Ensure storeroom area is stocked correctly. 11. Ensure that each food & beverage sub-department work areas are stocked with specified tools, supplies and equipment to meet the business demand. 12. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Ensure that quality and details are being maintained. 13. Assist Catering department with developing special menus for functions; meet with clients as requested. 14.Review sales and food cost daily; resolve any discrepancies with the Controller. 15. Develop, implement and monitor schedules for all food and beverage sub-departments. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. 16. Comply with attendance rules and be available to work on a regular basis. 17. Perform any other job related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to ???pitch-in??? and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of food & beverage area access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

    Additional Information

    Please submit your resume to Please include the position in which you are apply for in the subject line.

    Due to the sheer volume of applications we receive, we will only contact those who we feel closely match the skills and qualifications we are seeking. We ask that you do not call the hotel and check the status of your applications.

    Apply Now
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