Chief Steward

Are you excited to cook and create at our multi-award-winning venues?

Come and join Marriott International, the largest hotel network in the world. W Melbourne is one of Marriott's luxury brands, and our mission is to ignite curiosity and expand worlds. Our tribe is diverse and enabled to be the best version of themselves. If this sounds like your next workplace, read the below!

About the Hotel - W Melbourne:

W Melbourne is the rebel between the streets, sitting in the heart of the Melbourne CBD on the iconic Flinders Lane, the luxury hotel takes its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in.

 

 Education and Experience:

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related

major; 2 years experience in the culinary or related professional area.

• Completion of HACCP Certification

• Knowledge of local Work Health & Safety laws an advantage but not essential

• Minimum 3 years experience in HACCP Culinary environment in a large hotel environment

 

Purpose of Role: 

Manages the daily kitchen utility operations and staff. Areas of responsibilities include maintenance of HACCP requirements for accreditation, cleaning and sanitation of all kitchens, management of supplies (dishes and equipment) required for all B&F venues on a daily basis, minimises breakages and ensures that all breakages are recorded. Supervises kitchen employees not actively engaged in cooking (e.g.,dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

 

Cast Key Responsibilities:

Managing Day-to-Day Operations

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and

uniforms necessary to do their jobs.

• Schedules events, programs, and activities, as well as the work of others.

• Monitors the inflow of ordered materials and the maintenance of current materials.

• Conducts china, glass and silver inventories.

• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated

personnel.

• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance

to standards.

• Investigates reports and follows-up on employee accidents.

• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).

• Supervises employees ability to follow loss prevention policies to prevent accidents and control

costs.

• Enforces proper cleaning routines for serviceware, equipment, floors, etc.

• Enforces proper use and cleaning of all dish room machinery.

• Ensures all food holding and transport equipment is in working order.

• Ensures compliance with all applicable laws and regulations.

• Ensures compliance with food handling and sanitation standards.

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a

timely manner. 

 

Role Description (Chef De Cuisine) : 

Leading Kitchen Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates

sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee

positions well enough to perform duties in employees' absence.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals

in a way that will be efficient and effective.

• Ensures and maintains the productivity level of employees.

• Serves as a role model to demonstrate appropriate behaviors.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Celebrates successes by publicly recognizing the contributions of team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Communicates performance expectations in accordance with job descriptions for each position.

• Establishes and maintains open, collaborative relationships with employees.

• Participates in the management of department's controllable expenses to achieve or exceed

budgeted goals.

• Strives to improve service performance.

• Solicits employee feedback.

• Understands the impact of department's operation on the overall property financial goals and

objectives.

Ensuring Exceptional Customer Service

• Attends meetings and communicates with executive, peers, and subordinates as an effort to

improve quality of service.

• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of

the customers on a daily basis.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous

improvement.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and

monitoring performance.

• Recruits, interviews, selects, hires, and promotes employees in the organization.

• Trains employees in safety procedures.

• Provides feedback to individuals based on observation of service behaviors.

• Reviews employee satisfaction results to identify and address employee problems or concerns.

• Ensures disciplinary procedures and documentation are completed according to Standard and

Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

• Ensures property policies are administered fairly and consistently.

• Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical

usage.

• Participates in employee progressive discipline procedures.

 

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 Organisational 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.

 

Learning and Applying Professional Expertise

• Applied Learning - Seeks and makes the most of learning opportunities to improve performance

of self and/or others.

• Business Acumen - Understands and utilizes business information to manage everyday

operations and generate innovative solutions to approach team, business, and administrative

challenges.

• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific

functional area to conduct and manage everyday business operations and generate innovative

solutions to approach function-specific work challenges: 

• 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.
• 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.
• Kitchen Maintenance - Knowledge of general maintenance procedures and standards of
• cleanliness for the food storage and preparation areas.
• 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.
• 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.
•  Basic Competencies - Fundamental competencies required for accomplishing basic work
• activities.
• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal
• computers, word processing software, Internet browsers, etc.).
• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide
• quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Demonstrates understanding of written sentences and
• paragraphs in work-related documents.
• Writing - Communicates effectively in writing as appropriate for the needs of the
• audience