We are seeking a culinary professional to join our team at The St. Regis Deer Valley. The role is accountable for the quality, consistency, and production of the specialty restaurant kitchen. You will exhibit your culinary talents by personally performing tasks while leading the staff and managing all food-related functions.

You will coordinate menus, purchasing, staffing, and food preparation for the property's specialty restaurant. Additionally, you will work with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensuring sanitation and food standards are achieved is a key responsibility, as well as developing and training the team to improve results.

The candidate profile requires a high school diploma or GED with 4 years of experience in culinary, food and beverage, or a related 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.

The core work activities include:

• Setting and ensuring culinary standards.
• Leading and supervising the kitchen team.
• Establishing and maintaining kitchen goals.
• Ensuring exceptional customer service.
• Managing and conducting human resource activities.

The salary range for this position is $65,000 to $78,000 annually. Marriott offers a variety of benefits, including a bonus program, comprehensive health care benefits, and a 401(k) plan with company matching.

Marriott International is an equal opportunity employer, committed to hiring a diverse workforce and sustaining an inclusive culture.

• Bonus program.
• 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.
• Tuition assistance and pre-tax commuter benefits.
• Other life and work wellness benefits.
• Potential for stock awards and deferred compensation plans.

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related area.
• Strong communication and leadership skills.
• Ability to manage kitchen operations and staff effectively.
• Knowledge of food safety and sanitation standards.
• Experience in menu development and food preparation.