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.

 

Requirements:

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

 

Responsibilities:

• Oversee kitchen operations, ensuring adherence to Food & Beverage policies and standards.
• Estimate and communicate daily production needs.
• Assist the Executive Chef in operations and food preparation.
• Prepare and cook various dishes, including special events.
• Innovate and create new culinary applications and food presentations.
• Maintain food purchasing, storage, and handling standards.
• Ensure compliance with sanitation regulations and equipment maintenance.
• Monitor food quality and uphold presentation standards.

Leading Kitchen Operations:

• Supervise kitchen staff and coordinate food preparation.
• Lead shifts, prepare food, and fulfill specific requests.
• Foster a positive work environment, encouraging trust and cooperation.
• Maintain employee productivity and clear communication of expectations.
• Ensure fair administration of property policies and recognize employee success.

Customer Service Excellence:

• Deliver exceptional service to enhance customer satisfaction and retention.
• Manage daily operations to meet customer expectations.
• Set a positive example in guest relations and empower staff to provide excellent service.
• Interact with guests for feedback and resolve any complaints.

Culinary Goals & HR Management:

• Achieve performance and budget goals.
• Prioritize and organize work effectively.
• Train staff in safety procedures and schedule efficiently using the Labor Management System.
• Identify and address staff development needs through coaching and feedback.
• Participate in performance appraisals and address issues with HR as needed.

Additional Responsibilities:

• Communicate effectively with team members and supervisors.
• Analyze situations to find the best solutions.
• Attend and contribute to relevant meetings

 

Required Skills:

Required Education: High school diploma or GED

Work Hours: 8 Hours a Day

Experience in Months: 48

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.