Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $33.17 - $44.23
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401k plan
Employee stock purchase plan
Life insurance
Vacation Time
Job Description
Marriott International is a globally recognized hospitality company known for its commitment to delivering exceptional guest experiences through a diverse portfolio of brands. One such esteemed brand under the Marriott umbrella is the Residence Inn by Marriott, which offers long-stay accommodations designed to help guests thrive both in their professional and personal lives. Residence Inn provides spacious suites equipped with full kitchens, blending the comforts of home with the quality and service standards expected of a leading hotel brand. Located in downtown San Diego's vibrant bayfront area, the Dual Property San Diego Downtown Bayfront RI and SHS represents Marriott's dedication... Show More
Job Requirements
- high school diploma or GED
- at least four years of culinary or related experience
- or two-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with at least two years experience
- able to work full time
- management experience preferred
- knowledge of food safety laws and standards
- strong leadership and organizational skills
- effective communication skills
- ability to work in a fast-paced environment
Job Qualifications
- high school diploma or GED
- minimum four years experience in culinary, food and beverage, or related area
- or two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- minimum two years experience
- demonstrated leadership skills
- strong culinary knowledge
- ability to manage teams and kitchen operations
- understanding of food safety and sanitation standards
- budgeting and financial management skills
- excellent communication and interpersonal abilities
- problem-solving skills
- training and mentoring experience
- capacity to handle guest service issues professionally
Job Duties
- prepares and cooks foods of all types, either regularly or for special guests
- develops, designs, or creates new culinary applications and products
- recognizes superior quality products, presentations, and flavor
- ensures compliance with food handling and sanitation standards
- supervises kitchen shift operations and compliance with policies and procedures
- maintains purchasing, receiving, and food storage standards
- operates and maintains kitchen equipment and reports malfunctions
- supports food and beverage portion and waste control procedures
- checks quality of raw and cooked food products
- assists in food presentation and creating decorative displays
- supervises and coordinates activities of cooks and kitchen workers
- utilizes interpersonal skills to lead and influence the team
- manages all day-to-day kitchen operations
- encourages mutual trust, respect, and cooperation among team members
- serves as a role model demonstrating appropriate behaviors
- establishes and maintains collaborative employee relationships
- estimates daily production needs and communicates to kitchen staff
- leads shifts while preparing food items
- achieves and exceeds performance, budget, and team goals
- develops plans to organize and prioritize work
- understands financial reports to assist in managing department finances
- schedules employees according to business demands
- manages to achieve or exceed budgeted goals
- orders and inventories employee uniforms
- reviews staffing levels to meet service and financial objectives
- provides above and beyond customer service
- manages day-to-day operations ensuring quality and standards
- improves service by guiding and coaching staff
- handles guest problems and complaints
- helps employees understand guest expectations through training
- coaches and mentors to improve skills
- develops formal training programs
- assists in interviewing and hiring team members
- participates in performance appraisals
- solicits employee feedback and addresses concerns
- trains restaurant and catering staff on menu items
- communicates effectively with supervisors and team
- analyzes information to solve problems
- assists Executive Chef with kitchen operations
- attends and participates in meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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