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.

This position requires a high school diploma or GED, with 4 years of 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 a related major with 2 years of experience in the culinary, food and beverage, or related professional area.

Ensuring culinary standards and responsibilities are met includes assisting in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. This role supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.

Providing services that are above and beyond for customer satisfaction and retention is crucial. This includes setting a positive example for guest relations, empowering associates to provide excellent customer service, and interacting with guests to obtain feedback on product quality and service levels.

The hourly pay range for this position is $28.37 to $37.98. Marriott offers a bonus program and various benefits. Marriott International is an equal opportunity employer committed to hiring a diverse workforce.

• 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.

• High school diploma or GED; 4 years of experience in culinary, food and beverage, or related professional area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience preferred.
• Strong leadership and interpersonal skills.
• Ability to mentor and develop staff.
• Knowledge of food handling and sanitation standards.
• Experience in managing kitchen operations.
• Ability to provide exceptional customer service.
• Proficiency in budget management and cost control.