Accountable for overall success of the daily kitchen operations, you will exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related functions. You will work to continually improve guest and associate satisfaction while maintaining the operating budget. Supervising all kitchen areas ensures a consistent, high-quality product is produced. You will be responsible for guiding and developing staff, including direct reports, while ensuring sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and experience required includes:

• High school diploma or GED; 4 years 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 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 includes:

• Assisting in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Determining how food should be presented and creating decorative food displays.
• Supporting supervision of kitchen shift operations and ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Informs purchasing, receiving, and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with all local, state, and federal regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types for regular basis or special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Supporting management of kitchen operations involves:

• Utilizing interpersonal and communication skills to lead, influence, and encourage others.
• Advocating sound financial/business decision making and demonstrating honesty/integrity.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Ensuring associates understand expectations and parameters of kitchen goals.
• Establishing and maintaining open, collaborative relationships with associates.
• Ensuring property policies are administered fairly and consistently.
• Communicating performance expectations in accordance with job descriptions.
• Recognizing success performance and producing desired results.
• Leading shifts while personally preparing food items and executing requests based on required specifications.

Ensuring exceptional customer service includes:

• Providing services that are above and beyond for customer satisfaction and retention.
• Setting a positive example for guest relations.
• Empowering associates to provide excellent customer service.
• Striving to improve service performance.
• Interacting with guests to obtain feedback on product quality and service levels.
• Handling guest problems and complaints.

Maintaining culinary goals involves:

• Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
• Assisting in the development of specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizing the Labor Management System to effectively schedule to business demands.
• Training associates in safety procedures.

Additional Responsibilities

• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzing information and evaluating results to choose the best solution and solve problems.
• Attending and participating in all pertinent meetings.

The hourly pay range for this position is $28.37 to $37.98. Marriott offers a bonus program, comprehensive health care benefits, and other perks.

Marriott International is an equal opportunity employer committed to non-discrimination on any protected basis.

We invite you to explore careers at St. Regis.

• Ski benefit.
• Marriott hotel discount.
• Full benefits package.
• 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.

• High school diploma or GED; or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major.
• 4 years experience in the culinary, food and beverage, or related professional area; or 2 years experience with a 2-year degree.
• Strong leadership and communication skills.
• Ability to work collaboratively with team members.
• Knowledge of food handling and sanitation standards.
• Experience with budgeting and financial decision making.
• Ability to provide exceptional customer service.