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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,170.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
401(k) Plan
stock purchase plan
Employee Discounts
Commuter Benefits
employee assistance plan
Childcare discounts
Medical insurance
Dental Insurance
Vision Insurance
flexible spending accounts
Life insurance
Disability insurance
accident insurance
adoption expense reimbursements
Paid parental leave
educational assistance
Paid Time Off
Holiday pay
Equal opportunity employer
Job Description
Sheraton Grand Seattle is a distinguished luxury hotel located in the heart of Seattle, Washington. Part of the Marriott International portfolio, this hotel is renowned for its commitment to exceptional guest experiences, outstanding service, and a rich heritage dating back to 1937. The Sheraton brand has long been recognized as a global gathering place where people come together to connect, celebrate, and create memorable moments. This establishment caters to a diverse clientele, including business travelers, tourists, and event attendees, offering world-class amenities and an inviting atmosphere in a vibrant urban setting. Sheraton Grand Seattle embodies Marriott’s mission to provide a... Show More
Job Requirements
- High school diploma or GED
- Four years experience in culinary or food and beverage field
- OR Two-year degree from accredited university in culinary arts or related major
- Two years experience in a relevant professional culinary or food and beverage role
- Strong leadership skills
- Excellent communication abilities
- Ability to manage multiple kitchen operations
- Knowledge of food safety and sanitation standards
- Ability to handle guest service and problem resolution
- Proficiency in scheduling and labor management
- Capability to train and develop staff
- Commitment to maintaining high culinary standards
Job Qualifications
- High school diploma or GED with 4 years of culinary or related experience
- OR 2-year degree in Culinary Arts or Hotel and Restaurant Management with 2 years of relevant experience
- Proven leadership and team management skills
- Strong culinary skills with ability to prepare and cook foods
- Knowledge of food safety and sanitation standards
- Excellent interpersonal and communication skills
- Ability to handle guest interactions and resolve complaints
- Experience with budgeting and labor management systems
- Ability to develop new culinary ideas and presentations
- Capability to train, coach, and mentor kitchen staff
- Familiarity with kitchen equipment operation and maintenance
- Ability to lead by example and foster a positive work environment
Job Duties
- Manage kitchen shift operations ensuring compliance with food and beverage policies
- Estimate daily production needs and communicate with kitchen personnel
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook various foods for guests and special functions
- Develop and create new culinary applications and decorative presentations
- Maintain purchasing, receiving, and food storage standards
- Ensure compliance with food handling, sanitation, and safety standards
- Perform duties of kitchen managers and employees as necessary
- Recognize quality products, presentations, and flavors
- Comply with all applicable laws and regulations
- Operate and maintain kitchen equipment and report malfunctions
- Check quality of raw and cooked food products
- Supervise and coordinate activities of cooks and kitchen staff
- Lead shifts while preparing food items and fulfilling requests
- Use interpersonal skills to lead and encourage team members
- Foster mutual trust, respect, and cooperation among staff
- Serve as a role model for proper behaviors
- Maintain employee productivity
- Ensure employees understand job expectations and parameters
- Establish open, collaborative relationships among staff
- Administer property policies fairly
- Communicate performance expectations based on job descriptions
- Recognize successful performance and deliver desired results
- Provide exceptional customer service for guest satisfaction and retention
- Manage day-to-day kitchen operations to meet quality standards and customer expectations
- Set positive examples in guest relations
- Empower employees to deliver excellent customer service
- Interact with guests for feedback on quality and service
- Handle guest complaints and problems
- Achieve and exceed culinary and budget goals
- Develop plans to prioritize and organize work
- Use Labor Management System for scheduling and tracking
- Train employees in safety procedures
- Identify developmental needs and coach staff
- Communicate and assist individuals to understand guest needs
- Participate in employee appraisal process and provide feedback
- Escalate issues to management and HR when necessary
- Provide information through various communication methods
- Analyze information to solve problems effectively
- Attend and participate in relevant meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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