Located in Saint Louis, Missouri, the Marriott St. Louis Grand is seeking a kitchen utility manager to oversee daily operations and staff. This full-time management position is responsible for dish room operations, night cleaning, back dock maintenance, banquet plating, and food running. You will supervise kitchen employees not actively engaged in cooking and strive to improve guest and employee satisfaction while maintaining the operating budget.

As part of your role, you will:

• Order and manage necessary supplies, ensuring workers have the required tools and equipment.
• Conduct inventories of food, equipment, smallware, and liquor.
• Inspect supplies and work areas to ensure efficient service.
• Lead and supervise the kitchen team, promoting a positive work environment.
• Ensure compliance with food handling and sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards.
• Recruit, train, and promote kitchen staff.

The salary range for this position is $63,000 to $81,000 annually, along with a range of comprehensive benefits.

Join us in St. Louis, a city known for its rich culture, vibrant neighborhoods, and a strong sense of community. Become part of a team that values hospitality and excellence.

• Sign on Bonus of $5,000.
• 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 and health savings account.
• Flexible spending accounts and tuition assistance.
• Pre-tax commuter benefits and other wellness benefits.

• High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area.
• OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in procurement, food and beverage, culinary, or related professional area.
• Strong leadership and communication skills.
• Understanding of inventory management and control.
• Knowledge of food handling and sanitation standards.
• Experience in managing kitchen utility operations.