.Job Number: 24166814Job Category: Food and Beverage & CulinaryLocation: The Palace a Luxury Collection Hotel Madrid, 7 Plaza de las Cortes, Madrid, SpainSchedule: Full-TimeLocated Remotely? NoRelocation? NoPosition Type: ManagementAdditional Information: This hotel is owned and operated by an independent franchisee, Archer Hotel Management Limited. 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.JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met: Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.Reviews and adjusts systems and procedures in the kitchen to ensure their effectiveness.Develops, designs, or creates new menus and recipes based on standards or artistic contributions.Demonstrates knowledge of high quality food products, presentations and flavour.Ensures compliance with food handling and sanitation standards.Ensures compliance with all applicable laws and regulations.Follows proper handling and right temperature of all food products.Knows and implements brand's Safety Standards.Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.Maintains purchasing, receiving and food storage standards.Operates and maintains all department equipment and reports malfunctions.Supports procedures for food & beverage portion and waste controls.Develops and implements environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.Checks the quality of raw and cooked food products to ensure that standards are met.Assists in determining how food should be presented and creates decorative food displays.Leading Culinary Team: Supervises and coordinates activities of cooks and workers engaged in food preparation.Utilises 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