Description Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Develop new menu items, test and write recipes. Assist Catering department with developing special menus for functions; meet with clients as requested. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. All positions listed on this page are outside of Marriott International, Inc. and its subsidiaries ("Marriott"). These businesses are separate companies and separate employers from Marriott. They control their own employment policies and practices, including hiring. If you accept a position with one of these businesses, you will not be employed by Marriott. These links are provided for informational purposes only. Marriott does not endorse or recommend employers and sharing a posting is not an endorsement or recommendation of an employer.