Located at Renaissance Esmeralda Resort & Spa Indian Wells, this management position focuses on successfully accomplishing the daily objectives in the kitchen. You will lead staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. This role contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and experience requirements include:

• High school diploma or GED; 5 years experience in 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; 3 years experience in culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities Are Met: Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Maintains food handling and sanitation standards. Ensures all employees have proper supplies, equipment, and uniforms. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Communicates areas in need of attention to staff and follows up to ensure follow-through. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Assists in determining how food should be presented and creates decorative food displays. 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.

Supervising Daily Culinary Team Activities: Ensures and maintains the productivity level of employees. Ensures completion of assigned duties. Coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Leads shifts while personally preparing food items and executing requests based on required specifications. Handles employee questions and concerns. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Conducts employee performance appraisal process, giving feedback as needed. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Monitors employee's progress towards meeting performance expectations. Conducts training when appropriate.

Maintaining Culinary Goals: Follows specific goals and plans to prioritize, organize, and accomplish your work. Monitors staffing levels to ensure that guest service, operational needs, and financial objectives are met. Places orders for appropriate supplies and manages food and supply inventories according to budget. Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

Ensuring Exceptional Customer Service: Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Strives to improve service performance. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Serves as a role model to demonstrate appropriate behaviors. Analyzes information and evaluates results to choose the best solution and solve problems. Complies with loss prevention policies and procedures. Reports malfunctions in department equipment. Attends and participates in all pertinent meetings. Encourages and builds mutual trust, respect, and cooperation among team members.

The hourly pay range for this position is $27.40 to $29.33. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels.

• 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 and group disability insurance.
• Travel discounts and adoption assistance.
• Paid parental leave.
• Health savings account (except for positions based out of or performed in Hawaii).
• Flexible spending accounts and tuition assistance.
• Pre-tax commuter benefits and other life and work wellness benefits.

• High school diploma or GED; 5 years experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in culinary, food and beverage, or related professional area.
• Strong leadership and communication skills.
• Knowledge of food handling and sanitation standards.
• Ability to manage kitchen operations and staff effectively.
• Experience in menu development and food presentation.