Located at The Westin Hilton Head Island Resort & Spa, we are seeking an experienced culinary manager to lead our banquet food preparation staff and manage all food-related catering functions. You will be accountable for coordinating menus, purchasing, scheduling, food preparation, and plating for catering events. Your responsibility will also include delivering a consistent, high-quality product with an appetizing presentation.

In this role, you will work to continually improve guest and employee satisfaction while maintaining the operating budget, ensuring that sanitation and food standards are achieved.

CANDIDATE PROFILE

We are looking for candidates with:

• A high school diploma or GED; 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.

CORE WORK ACTIVITIES

Your core responsibilities will include:

• Assisting in determining how food should be presented and creating decorative food displays.
• Attending daily Banquet Event meetings to review culinary requirements.
• Checking the quality of raw and cooked food products to ensure that standards are met.
• Managing food quantities and plating requirements for all banquet functions.
• Preparing and cooking foods of all types for regular and special guests or functions.
• Supporting procedures for food & beverage portion and waste controls.

MANAGING CULINARY TEAMS

You will communicate production needs to key personnel and ensure employees understand performance expectations. Your role will involve:

• Encouraging mutual trust, respect, and cooperation among team members.
• Identifying the developmental needs of others and coaching, mentoring, or helping others to improve their knowledge or skills.
• Leading shifts while personally preparing food items based on required specifications.

ENSURING EXCEPTIONAL CUSTOMER SERVICE

Empowering employees to provide excellent customer service is essential. You will improve service by:

• Communicating and assisting individuals to understand guest needs.
• Managing day-to-day operations, ensuring quality standards are met.

ADDITIONAL RESPONSIBILITIES

You will analyze information and evaluate results to choose the best solution and solve problems. Participation in all pertinent meetings is also required.

The salary range for this position is $68,000 to $81,000 annually. Marriott offers a bonus program and various other benefits.

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

At Westin, we are committed to empowering guests to regain control and enhance their well-being while traveling. Join us to be the best version of yourself.

• 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 and tuition assistance.
• Pre-tax commuter benefits.
• Other life and work wellness benefits.
• Potential additional incentives such as stock awards and deferred compensation plans.

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 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.
• Experience in leading banquet food preparation staff.
• Strong communication and interpersonal skills.
• Ability to manage food quantities and plating requirements for banquet functions.
• Knowledge of food safety and sanitation standards.
• Experience in managing culinary teams and conducting training.