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 associate 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.

CANDIDATE PROFILE

Education and Experience:

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

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities Are Met:

• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Informs purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with all local, state, and federal regulations (e.g., OSHA, ASI, and Health Department).
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Supporting Management of Kitchen Operations:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Demonstrates appropriate behaviors.
• Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Sets a positive example for guest relations.
• Empowers associates to provide excellent customer service.
• Strives to improve service performance.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Assists in development of specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
• Trains associates in safety procedures.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).

These are material job duties of this position. Your background may have a direct, adverse, and negative bearing on the duties and responsibilities of this position potentially resulting in the withdrawal of a conditional offer of employment.

The hourly pay range for this position is $28.37 to $37.98. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock

• Bonus program.
• Comprehensive health care benefits.
• 401(k) plan with up to 5% company match.
• Employee stock purchase plan at 15% discount.
• Accrued paid time off (including sick leave where applicable).
• Life insurance.
• Group disability insurance.
• Travel discounts.
• Adoption assistance.
• Paid parental leave.
• Health savings account (except for positions based out of or performed in Hawaii).
• Flexible spending accounts.
• Tuition assistance.
• Pre-tax commuter benefits.
• Other life and work wellness benefits.

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related area.
• OR a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related area.
• Strong leadership skills and ability to manage kitchen staff.
• Knowledge of food handling and sanitation standards.
• Experience in developing and designing new food applications and presentations.
• Ability to provide exceptional customer service.
• Effective communication and interpersonal skills.
• Ability to work under pressure and meet performance goals.