We have an exciting opportunity to join the upcoming Mecklen Hotel, a Tribute by Marriott Charlotte University Area. Are you a creative mixologist with supervisory and beverage expertise from costing to ordering to developing creative menus? If so, we want to hear from you. What is a Tribute by Marriott Hotel? The Tribute Portfolio hotel is a member of the Marriott Bonvoy hotel brand that features independent, boutique hotels known for their unique character, captivating design, and vibrant social scene. These hotels emphasize their individuality and connection with the community, offering guests a fresh perspective and an authentic travel experience. A Chef de Cuisine is responsible for overseeing all kitchen operations, including food preparation, staff management, and menu development, ensuring high-quality food production and service. They manage the kitchen team, maintain food safety and hygiene standards, and often contribute to menu planning and recipe creation. Responsibilities: • Overseeing daily kitchen operations, including food preparation, cooking, and presentation. • Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and prep cooks. • Creating new dishes, developing recipes, and updating menus based on seasonal ingredients and trends. • Ensuring all dishes meet quality standards, consistency, and presentation guidelines. • Managing food inventory, ordering supplies, and controlling kitchen costs to minimize waste. • Enforcing health and safety regulations, maintaining kitchen cleanliness, and ensuring proper food handling procedures. • Working with other departments, such as front-of-house staff and management, to ensure smooth service and customer satisfaction. • Guiding and developing junior chefs, fostering a positive and productive work environment. • Contributing to the kitchen budget, managing costs, and ensuring profitability. • Keeping up with industry trends and contributing to menu development and innovation. Qualifications: • Prior chef and or kitchen supervision experience. • Restaurant-quality culinary experience. • Culinary degree or relevant experience. • Creative. • Leadership abilities.

• Overseeing daily kitchen operations, including food preparation, cooking, and presentation.  • Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and prep cooks.  • Creating new dishes, developing recipes, and updating menus based on seasonal ingredients and trends.  • Ensuring all dishes meet quality standards, consistency, and presentation guidelines.  • Managing food inventory, ordering supplies, and controlling kitchen costs to minimize waste.  • Enforcing health and safety regulations, maintaining kitchen cleanliness, and ensuring proper food handling procedures.  • Working with other departments, such as front-of-house staff and management, to ensure smooth service and customer satisfaction.  • Guiding and developing junior chefs, fostering a positive and productive work environment.  • Contributing to the kitchen budget, managing costs, and ensuring profitability.  • Keeping up with industry trends and contributing to menu development and innovation.