Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,000.00 - $86,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Performance bonus
Career development opportunities
Job Description
Aloft Providence Downtown is a vibrant hotel located in the heart of Providence, Rhode Island. As part of the Marriott International portfolio, Aloft Hotels embody a dynamic and modern atmosphere designed to attract guests who appreciate contemporary style fused with comfort and connectivity. Aloft Providence Downtown is more than just a place to stay; it serves as a hub for travelers, business professionals, and locals to connect and enjoy unique experiences within a welcoming environment. The hotel prides itself on providing exceptional customer service alongside a fresh, energetic ambiance that sets it apart from typical hotels. Being situated downtown allows... Show More
Job Requirements
- High school diploma or GED
- Four years of experience in culinary or food and beverage
- OR two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years of experience in culinary, food and beverage, or related professional area
- Proven leadership skills
- Strong communication skills
- Knowledge of food safety regulations
- Ability to manage kitchen staff and operations
- Experience with budgeting and scheduling
- Problem-solving abilities
- Commitment to excellent customer service
- Ability to train and develop employees
- Familiarity with inventory management
- Physical ability to perform culinary duties
Job Qualifications
- High school diploma or GED with 4 years experience in culinary or food and beverage
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary or food and beverage
- Proven leadership and supervisory skills
- Strong communication and interpersonal abilities
- Knowledge of food safety and sanitation standards
- Ability to develop creative culinary solutions
- Experience in managing kitchen operations and budgets
- Familiarity with labor scheduling and payroll management
- Skill in coaching, mentoring, and training staff
- Proficiency in handling guest relations and service excellence
- Capability to analyze financial reports and make business decisions
- Commitment to teamwork, openness, and respectful work culture
- Ability to maintain high standards in food quality and presentation
- Experience with inventory and equipment management
- Competence in problem-solving and decision-making
Job Duties
- Prepare and cook foods of all types regularly or for special guests or functions
- Develop, design, or create new culinary applications, ideas, or products
- Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations
- Supervise kitchen shift operations and ensure adherence to Food & Beverage policies and procedures
- Manage purchasing, receiving, and food storage standards
- Operate and maintain department equipment, reporting malfunctions
- Support food and beverage portion and waste controls
- Check quality of raw and cooked food products to ensure standards
- Assist in food presentation and create decorative food displays
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead, influence, and encourage others while advocating sound business decision making
- Manage employees and day-to-day kitchen operations, performing duties in their absence as needed
- Build mutual trust, respect, and cooperation among team members
- Act as a role model demonstrating appropriate behaviors
- Maintain employee productivity levels
- Establish and maintain open, collaborative relationships within the team
- Estimate daily production needs and communicate with kitchen personnel
- Lead shifts while preparing food items and executing requests
- Achieve and exceed performance, budget, and team goals
- Develop plans to prioritize, organize, and accomplish work
- Understand budgets and financial reports to assist in financial management
- Schedule employees according to business demands and track attendance
- Manage department operation impact on overall property financial goals
- Order, inventory, and maintain employee uniforms
- Review staffing levels to meet guest service, operational, and financial objectives
- Provide superior customer service exceeding guest expectations
- Manage daily quality and standards to meet customer expectations
- Improve service by understanding guest needs and coaching employees
- Handle guest complaints and strive to improve service performance
- Train employees on menu items including ingredients and preparation methods
- Identify developmental needs and coach employees
- Assist in interviewing and hiring employees
- Participate in performance appraisals and provide feedback
- Utilize an open door policy and address employee concerns
- Assist Executive Chef with all kitchen operations
- Attend and participate in pertinent meetings
- Provide information to supervisors and team members via various communication methods
- Analyze problems and choose effective solutions
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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