We are looking for a culinary leader to take charge of the daily kitchen operations at the JW Marriott Desert Springs Resort & Spa. This role involves ensuring the overall success of kitchen operations, leading the staff, and managing all food-related functions. You will work to continually improve guest and employee satisfaction while maintaining the operating budget.

You will supervise all kitchen areas to ensure a consistent, high-quality product is produced, and guide and develop staff, including direct reports. It is essential to ensure that sanitation and food standards are achieved.

The ideal candidate will possess a high school diploma or GED along with four years of experience in the culinary, food and beverage, or related areas. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, along with two years of experience, is also acceptable.

Key responsibilities include leading the culinary team, ensuring culinary standards and responsibilities are met, providing exceptional customer service, maintaining culinary goals, and managing human resource activities.

This position offers a salary range of $86,000 to $106,000 annually and includes a variety of benefits aimed at supporting employee well-being and development.

Marriott International is an equal opportunity employer and is committed to creating a diverse workforce and inclusive culture.

• 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.
• Potential incentives such as stock awards and deferred compensation plans.

• High school diploma or GED; 4 years experience in culinary or related professional area, or 2-year degree with 2 years experience.
• Strong interpersonal and communication skills.
• Ability to lead and manage a culinary team.
• Knowledge of food handling and sanitation standards.
• Experience in managing kitchen operations and staff development.
• Financial acumen to manage operating budgets.
• Capability to provide exceptional customer service.