Accountable for overall success of the daily kitchen operations, the position 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.

CANDIDATE PROFILE

Education and Experience:

• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities Are Met:

• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Informs purchasing, receiving, and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Supporting Management of Kitchen Operations:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals:

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).

The hourly pay range for this position is $34.13 to $45.67. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first 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.
• Adoption assistance and paid parental leave.
• Health savings account and flexible spending accounts.
• Tuition assistance and pre-tax commuter benefits.
• Other life and work wellness benefits.

• High school diploma or GED; 4 years culinary experience or related professional area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years culinary experience.
• Strong leadership and interpersonal skills.
• Ability to maintain high culinary standards and food safety regulations.
• Experience in managing kitchen operations and staff development.
• Proficient in budgeting and financial decision-making.
• Excellent customer service and problem-solving skills.