[Hiring] Japanese Omakase Head Chef

At JW Marriott Jeju Resort & Spa, you have the opportunity to grow in your career, work with teammates that feel like family, and help make our community a better place.

We are hiring a Japanese Omakase Head Chef!

JOB SUMMARY

Drives innovation and business results for a unique single restaurant. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. Oversees the restaurant marketing plan in partnership with the Restaurant Manager and Hotel/Brand Marketing teams. Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences. Accountable for achieving financial goals. Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.

CORE WORK ACTIVITIES

Leading a restaurant driven by culinary distinction

· Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions.

· Supervises restaurant kitchen operations. 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.

· Monitors compliance with all applicable laws, regulations, policies and procedures.

· 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 promote the meeting of standards.

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

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

Building relationships with a focus on creating exciting and memorable guest experiences

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

· Provides services that promote customer satisfaction and retention.

· Monitors quality and standards in order to meet the expectations of the customers on a daily basis.

· Improves service by communicating and assisting individuals to understand guest needs and 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.

Achieving financial goals

· Responsible for Restaurant-specific Profit & Loss.

· Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals.

· Understands financial opportunities by surveying culinary trends within their market.

· Drives top line revenue opportunities by being actively involved in the sales process.

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

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.

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

MANAGEMENT COMPETENCIES

Leadership

· Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.

· Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding.

· Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.

· Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

· Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.

· Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.

· Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

· Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

· Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.

· Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

· Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.

· Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

o Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.

o Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

o Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

o Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.

o Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.

o Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.

o Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.

o Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.

o Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.

o Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.