Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,170.00 - $83,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
401(k) Plan
stock purchase plan
Commuter Benefits
employee assistance plan
Childcare discounts
Medical insurance
Dental Insurance
Vision Insurance
Paid parental leave
educational assistance
Job Description
Marriott International is a globally recognized leader in the hospitality industry, renowned for its diverse portfolio of brands and commitment to excellence in service and operations. Among its distinguished brands is W Hotels, a luxury lifestyle brand known for its innovative approach to hospitality, vibrant culture, and dedication to creating memorable guest experiences. Marriott International provides a dynamic work environment that encourages growth, diversity, and career advancement within a worldwide network of properties. With a strong emphasis on equal opportunity employment, Marriott fosters an inclusive atmosphere where the unique backgrounds and talents of associates are valued and celebrated.
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Job Requirements
- High school diploma or GED
- 4 years experience in the culinary, food and beverage, or related professional area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in the culinary, food and beverage, or related professional area
Job Qualifications
- Proven leadership experience in culinary or kitchen management
- Strong knowledge of food safety, sanitation, and kitchen operations
- Excellent culinary skills with ability to prepare a variety of dishes
- Experience developing and training kitchen staff
- Ability to manage budgets and labor effectively
- Strong interpersonal and communication skills
- Ability to handle guest complaints professionally
- Knowledge of inventory management and purchasing procedures
- Familiarity with labor management systems and scheduling
Job Duties
- Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards and procedures
- Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily
- Assist Executive Chef with all kitchen operations and preparation
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
- Assist in determining how food should be presented and create decorative food displays
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling and sanitation standards
- Perform all duties of kitchen managers and employees as necessary
- Recognize superior quality products, presentations and flavor
- Ensure compliance with all applicable laws and regulations
- Follow proper handling and right temperature of all food products
- Operate and maintain all department equipment and report malfunctions
- Check the quality of raw and cooked food products to ensure that standards are met
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead shifts while personally preparing food items and executing requests based on required specifications
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- advocate sound financial and business decision making
- demonstrate honesty and integrity
- lead by example
- Encourage and build mutual trust, respect, and cooperation among team members
- Serve as a role model to demonstrate appropriate behaviors
- Maintain the productivity level of employees
- Ensure employees understand expectations and parameters
- Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team
- Ensure property policies are administered fairly and consistently
- Communicate performance expectations in accordance with job descriptions for each position
- Recognize success performance and produce desired results
- Provide services that are above and beyond for customer satisfaction and retention
- Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- Set a positive example for guest relations
- Empower employees to provide excellent customer service
- Interact with guests to obtain feedback on product quality and service levels
- Handle guest problems and complaints
- Achieve and exceed goals including performance goals, budget goals, team goals, etc
- Develop specific goals and plans to prioritize, organize, and accomplish work
- Utilize the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
- Train employees in safety procedures
- Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Participate in the employee performance appraisal process, providing feedback as needed
- Bring issues to the attention of the department manager and Human Resources as necessary
- Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Analyze information and evaluate results to choose the best solution and solve problems
- Attend and participate in all pertinent meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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