Job Overview
Employment Type
Full-time
Benefits
Employee Discounts
Dental Insurance
Health Insurance
Vision Insurance
Paid Time Off
Job Description
The Cascade Hotel Kansas City, a cherished part of Marriott's Tribute Portfolio, stands as an exceptional destination where art, culture, and genuine hospitality come together to create memorable experiences. Situated in the heart of Kansas City's iconic Country Club Plaza, the hotel offers guests a distinctive blend of elegance, innovation, and Midwestern charm. This independent hotel is owned and operated by Country Club Lodging, a separate franchisee distinct from Marriott International, Inc. The franchisee manages all aspects of employment, including hiring, compensation, benefits, and workplace policies. Employees at the Cascade Hotel operate under the franchisee, making this position a direct... Show More
Job Requirements
- High school diploma or GED
- 4 years of experience in culinary or food and beverage professional area
- or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years of relevant experience
- ability to manage banquet food preparation and catering operations
- must ensure sanitation and food safety standards
- flexibility to work days, evenings, weekends, and holidays
- strong leadership and communication skills
- ability to train, mentor, and supervise staff
- capability to manage budgets and food purchasing processes
Job Qualifications
- High school diploma or GED with 4 years of culinary or food and beverage experience
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years of relevant experience
- demonstrated leadership and team management skills
- knowledge of food safety and sanitation standards
- experience in banquet food preparation and catering operations
- ability to develop menus and manage food costs
- strong interpersonal and communication skills
- ability to train and mentor staff
- organizational and multitasking abilities
- proficiency in budgeting and resource management
Job Duties
- Determines how food should be presented and creates decorative food displays
- attends daily banquet event meetings to review culinary requirements
- checks the quality of raw and cooked food products to ensure that standards are met
- develops new menus, recipes, ideas, and culinary products
- ensures compliance with all food and beverage policies, standards, and procedures
- estimates daily banquet event order production needs
- manages food quantities and plating requirements for all banquet functions
- communicates production needs to key personnel
- supervises and coordinates activities of cooks and kitchen staff
- manages day-to-day banquet kitchen shift operations
- trains employees in culinary techniques, safety, and portion control
- responds effectively to guest problems and complaints
- conducts training and ensures cross-training of employees
- manages food purchasing, ordering, and budgeting
- leads shifts while preparing food
- fosters a cooperative and productive team environment
- achieves or exceeds budget and performance goals
- empowers employees to provide excellent customer service
- participates in meetings and communicates effectively with supervisors and peers
Job Location
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