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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $26.44 - $33.17
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
Bonus opportunities
Career Development
Job Description
JW Marriott Tucson Starr Pass Resort & Spa, located in Tucson, Arizona, is part of the renowned JW Marriott luxury portfolio under Marriott International. JW Marriott is a brand synonymous with exceptional hospitality, known for providing guests with a truly luxurious and memorable experience. With more than 100 beautiful properties worldwide, JW Marriott prides itself on a legacy that emphasizes associate well-being, innovative service, and holistic development. The resort offers not only luxury accommodations but also a vibrant workplace where associates can thrive in a welcoming, inclusive, and diverse environment, embodying the company motto, "Wonderful Hospitality. Always." The brand is... Show More
Job Requirements
- High school diploma or GED
- 5 years experience in 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
- 3 years experience in culinary, food and beverage, or related professional area
- Strong leadership skills
- Excellent communication skills
- Ability to manage staff and kitchen operations
- Knowledge of food safety and sanitation standards
- Ability to work flexible hours
- Ability to handle stressful situations
- Commitment to delivering excellent customer service
Job Qualifications
- High school diploma or GED with relevant culinary, food and beverage experience
- Or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with culinary, food and beverage experience
- Strong leadership and interpersonal skills
- Ability to develop and innovate culinary concepts
- Excellent food safety and sanitation knowledge
- Effective communication skills
- Experience managing kitchen operations and staff
- Ability to handle employee development and coaching
- Customer service oriented
- Budget management experience
- Ability to work under pressure and meet deadlines
Job Duties
- Develops, designs, or creates new culinary applications, ideas, relationships, systems, or products
- Maintains food handling and sanitation standards
- Ensures all employees have proper supplies, equipment, and uniforms
- Performs all duties of culinary and related kitchen area employees in high demand times
- Oversees production and preparation of culinary items
- Ensures employees keep their work areas clean and sanitary
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
- Communicates areas in need of attention to staff and follows up to ensure follow through
- Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets
- Assists in determining how food should be presented and creates decorative food displays
- Prepares and cooks foods of all types either regularly or for special functions
- Checks the quality of raw and cooked food products to ensure standards are met
- Ensures and maintains the productivity level of employees
- Ensures completion of assigned duties
- Coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Leads shifts while preparing food items and executing requests
- Handles employee questions and concerns
- Identifies developmental needs of others and coaches or mentors them
- Conducts employee performance appraisals and provides feedback
- Communicates performance expectations in line with job descriptions
- Participates in ongoing employee recognition programs
- Monitors employee progress towards performance expectations
- Conducts training when appropriate
- Follows specific goals and plans to prioritize, organize, and accomplish work
- Monitors staffing levels to meet guest service, operational needs, and financial objectives
- Places orders for supplies and manages food and supply inventories within budget
- Participates in departmental meetings and communicates goals clearly
- Provides above and beyond customer service for satisfaction and retention
- Manages day-to-day operations ensuring quality and standards
- Improves service by educating and coaching staff on guest needs
- Sets a positive example for guest relations
- Strives to improve service performance
- Handles guest problems and complaints, seeking supervisor help when necessary
- Empowers employees to provide excellent customer service within guidelines
- Provides information to supervisors, co-workers, and subordinates
- Serves as a role model demonstrating appropriate behavior
- Analyzes information and evaluates results to solve problems
- Complies with loss prevention policies
- Reports malfunctions in department equipment
- Attends and participates in pertinent meetings
- Encourages and builds mutual trust, respect, and cooperation among team members
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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