Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

• Education And Experience: High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

• Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

The salary range for this position is $104,000 to $135,000 annually. Marriott offers a 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, and may include other incentives such as stock awards and deferred compensation plans.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality.

• 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.
• Adoption assistance and paid parental leave.
• Health savings account (except for positions based out of or performed in Hawaii).
• Flexible spending accounts.
• Tuition assistance and pre-tax commuter benefits.
• Other life and work wellness benefits.
• Potential incentives such as stock awards and deferred compensation plans.

• High school diploma or GED; 6 years of culinary experience or 2-year degree in Culinary Arts with 4 years of experience.
• Experience in leading kitchen operations and managing food-related functions.
• Strong interpersonal and communication skills.
• Knowledge of food safety and sanitation standards.
• Ability to develop and implement guidelines and control procedures.
• Experience in menu development and food presentation.
• Leadership skills to manage and mentor kitchen staff.
• Ability to handle customer service and guest relations effectively.