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Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Marriott International is a global leader in the hospitality industry, renowned for its commitment to exceptional service and creating memorable experiences for guests worldwide. With over 100 award-winning properties, Marriott offers an inspiring workplace where diversity, creativity, and talent are highly valued. Among its prestigious portfolio of brands is The Ritz-Carlton, a symbol of luxury and excellence in hospitality. The Ritz-Carlton is dedicated to delivering the highest standards of service and comfort, guided by its renowned Gold Standards which shape the culture and daily operations of each property. The company fosters an environment where all associates feel valued, respected, and... Show More
Job Requirements
- High school diploma or GED
- Minimum four years experience in culinary or related area
- Or two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
- Minimum two years relevant culinary experience
- Strong leadership and supervisory skills
- Knowledge of food safety regulations
- Capability to manage budgets and food ordering
- Proficiency in menu planning and event coordination
- Excellent communication and interpersonal skills
- Ability to train and mentor culinary teams
- Flexibility to work varied shifts including weekends and holidays
Job Qualifications
- High school diploma or GED
- Four years experience in culinary, food and beverage, or related professional area
- Or two-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years experience in culinary, food and beverage, or related professional area
- Proven leadership and team management skills
- Knowledge of food safety and sanitation standards
- Strong organizational and planning abilities
- Excellent interpersonal and communication skills
- Ability to develop training programs and mentor staff
- Experience with banquet event order process and menu development
- Ability to work under pressure and maintain high standards
- Commitment to delivering exceptional guest service
Job Duties
- Assist in determining how food should be presented and create decorative food displays
- Attend daily banquet event meetings to review culinary requirements
- Check quality of raw and cooked food products to ensure standards are met
- Develop, design, or create new culinary applications and artistic contributions
- Ensure compliance with all food and beverage policies, standards, and procedures
- Estimate daily banquet event order production needs
- Follow proper handling and temperature protocols for all food products
- Maintain food preparation handling and correct storage standards
- Manage banquet event order process including menu development, pricing, tracking, and ordering
- Manage food quantities and plating requirements for all banquet functions
- Plan food quantities and plating for banquet functions
- Prepare and cook foods for special guests or functions
- Recognize superior quality products, presentations, and flavors
- Support procedures for food and beverage portion and waste controls
- Communicate production needs to key personnel
- Communicate regularly with employees to ensure clear performance expectations
- Encourage and build mutual trust, respect, and cooperation among team members
- Ensure productivity levels of employees
- Ensure employees understand expectations and parameters
- Ensure property policies are administered fairly and consistently
- Identify developmental needs of others and provide coaching and mentoring
- Develop formal educational or training programs and instruct others
- Lead shifts while personally preparing food and executing requests
- Serve as a role model to demonstrate appropriate behaviors
- Supervise and coordinate activities of cooks and food preparation workers
- Supervise and manage employees and day-to-day operations
- Supervises banquet kitchen shift operations
- Use "open door" policy to identify and address employee concerns
- Utilize interpersonal and communication skills to lead and influence others
- Achieve and exceed performance, budget, and team goals
- Develop specific goals and plans to prioritize and organize work
- Manage to achieve or exceed budgeted goals
- Empower employees to provide excellent customer service
- Improve service by coaching employees and responding to guest needs
- Manage daily operations ensuring quality and customer expectations are met
- Provide services beyond expectations for guest satisfaction and retention
- Respond effectively to guest problems and complaints
- Conduct staff training sessions
- Ensure employees are cross-trained
- Complete disciplinary procedures and documentation according to standards
- Participate in training staff on menu items and preparation
- Review staffing levels to meet service and financial objectives
- Train employees in safety procedures
- Analyze information and evaluate results to solve problems
- Attend and participate in relevant meetings
- Provide information to supervisors and team members by various communication methods
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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