Job Number 24160371Job Category Food and Beverage & CulinaryLocation JW Marriott Las Vegas Resort & Spa, 221 N Rampart Blvd, Las Vegas, Nevada, United StatesSchedule Full-TimeLocated Remotely? NRelocation? YPosition Type ManagementAdditional Information: This hotel is owned and operated by an independent franchisee, Larco Enterprises. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.Role: Oversee all culinary and stewarding operations for all food service outlets throughout the property. Work directly with the VP of Food and Beverage and the property leadership team to plan and execute food and beverage needs. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, general safety, food safety, and department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.SKILLS/QUALIFICATIONS: Must have a minimum 10 years’ experience in culinary food service and 4 years as Executive Chef in a large Hotel / conference center / casino operation.REQUIRED CERTIFICATE/LICENSE: Active Clark County health card, active manager ServSafe certificationMAJOR JOB DUTIES: Duties include, but are not limited, to the followingOversee all prep and menu executions for all food and beverage outlets in the hotel / convention / casino operations according to the standards as directed by the VP Food and Beverage.Ensure all administrative duties for the Culinary / Stewarding operations are addressed in accordance with the expectations of the Company.Supervise all Chefs, cooks, meal service, production, and stewarding requirements.Develop, mentor and motivate line cooks, chefs and stewards.Manage scheduling, payroll, attendance documentation, inventories and discipline as needed.Assess and direct the required work in any kitchensEnsure menus are written and costed by appropriate Chefs. Evaluate and train as needed.Ensure appropriate and timely ordering of food items and inventoriesMust be capable of managing budgeted / forecasted cost of sales and labor costsEnsure documentation and full/timely communication of all menu changes.Attend and or lead meetings, such as senior Chef Meetings, Chef Meetings, B.E.O meetings, planning meetings, one on one meetings with direct reports, etc.Ensure that all stations in all outlets are staffed appropriately, based on business demands.Ensure that all recipes are executed as directed in menus.Direct and lead the culinary team to work in a clean, safe and organized mannerDevelop a culinary vision and strategy that is aligned with the overall business goals and that improves the position of the property in comparison to the competitive set.Responsible for developing new outlet food concepts and refreshing existing outlet operations in conjunction with the Company’s strategic goals.Ensure that all purchasing efforts are streamlined and follow the Company requirements; ensure that quotes are always received and reviewed accordingly and that we constantly strive to ensure that the Company receives the best pricing for all food items.Constantly work on promoting the resort creatively in conjunction with the VP Food and Beverage, as well as the marketing team and in accordance with the resort operations schedule and events calendar.Responsible for taking lead on the culinary aspects of the critical path process during openings/renovations and ensuring all new food initiatives are successful per the Company standards.Ensure operating standards and policies and procedures are followed by the culinary management team.Measure and improve performance using analytics as related to all aspects of department operations, ensuring that the team makes necessary changes and achieves desired results.Consistently monitor department sales reports, labor reports, food cost reports, and the P&L.Work closely with the Finance department in the development of the budget. Monitor the P&L and ensure variances are explained in commentary on at least a monthly basis.In partnership with Finance, conduct timely analysis of food prices in relation to competition.The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.About the JW Marriott Las Vegas Resort & SpaThe JW Marriott Las Vegas Resort & Spa offers world-class luxury just 20 minutes northwest of the famous Las Vegas Strip. The Las Vegas resort is accessible to Las Vegas Speedway, TPC Las Vegas and other golf courses. The JW Marriott features 548 well-appointed guest rooms and suites set amid 54 acres (about twice the area of Chicago's Millennium Park) of lush gardens. Voted as one of the Top 5 Las Vegas Resorts by readers of Condé Nast Traveler and recognized as a Top-Performing Business on TripAdvisor ranked in the top 10% worldwide for traveler feedback, the Las Vegas resort also includes a full-service spa, state-of-the-art fitness center, 33 meetings rooms with 100,000 square feet (about the area of a Manhattan city block) of flexible space, more than 9 restaurants and the on-site Rampart Casino.Enjoy exclusive employee perks: Heath, dental, visionLife InsuranceFree meals401k MatchMarriott brand worldwide travel discounts and benefits.This company is an equal opportunity employer.frnch1