We are looking for a dedicated individual to oversee the daily kitchen operations at the JW Marriott Desert Springs Resort & Spa. This role is responsible for ensuring the overall success of the kitchen by leading the staff, managing food-related functions, and improving guest and employee satisfaction while adhering to the operating budget.

The ideal candidate will supervise all kitchen areas to ensure a consistent, high-quality product is produced. Responsibilities include guiding and developing staff, ensuring sanitation and food standards are achieved, and personally performing culinary tasks.

The qualified candidate should have a background in culinary arts and possess the ability to lead a team effectively. The role demands strong communication skills, a focus on customer satisfaction, and the ability to maintain high culinary standards.

Key Responsibilities Include:

• Utilizing communication skills to lead and encourage kitchen staff.
• Supervising daily kitchen operations and managing staff effectively.
• Ensuring compliance with food handling and sanitation standards.
• Recognizing superior quality products and presentations.
• Providing exceptional customer service and addressing guest needs.
• Achieving and exceeding performance and budget goals.
• Coaching and mentoring team members for development and improvement.

The compensation for this position ranges from $86,000 to $106,000 annually, with a bonus program and comprehensive benefits available.

• 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.
• Other life and work wellness benefits.
• Potential additional incentives such as stock awards and deferred compensation plans.

• High school diploma or GED; 4 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; 2 years experience in culinary, food and beverage, or related professional area.
• Strong interpersonal and communication skills.
• Ability to lead and manage a culinary team.
• Experience in food handling and sanitation standards.
• Skills in menu development and food presentation.
• Knowledge of financial management and budget goals.
• Experience in training and developing staff.