Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,170.00 - $83,000.00
Work Schedule
Standard Hours
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
Paid Time Off
Life insurance
Disability insurance
accident insurance
adoption expense reimbursements
Job Description
W Bellevue and Westin Bellevue are part of Marriott International, a leading global hospitality company known for its commitment to excellence and innovation in the lodging and food and beverage industries. These establishments offer luxurious accommodations coupled with sophisticated dining experiences, catering to a diverse clientele in the vibrant city of Bellevue, Washington. Marriott International prides itself on fostering an inclusive and supportive work culture that values diversity and promotes career growth among its associates. This hospitality leader offers a broad array of benefits and competitive salaries that make it an attractive destination for professionals dedicated to hospitality and guest... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary or 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 culinary, food and beverage or related professional area
- Ability to manage kitchen operations
- Strong leadership and communication skills
- Knowledge of food safety and sanitation standards
- Ability to train and develop staff
- Customer service orientation
- Ability to handle guest feedback and complaints
- Familiarity with scheduling and labor management
- Ability to work full time
- Eligible to work in the United States
Job Qualifications
- High school diploma or GED with 4 years experience in culinary or food and beverage professional area
- OR Associate degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years experience
- Proven leadership and team management skills
- Excellent interpersonal and communication abilities
- Strong culinary and food preparation expertise
- Knowledge of food safety and sanitation regulations
- Ability to develop and innovate culinary presentations
- Experience managing kitchen operations and staff scheduling
- Competence in using labor management and scheduling systems
- Ability to handle guest relations and resolve complaints effectively
- Skilled in coaching, mentoring, and employee development
- Familiarity with budget goals and cost control measures
- Commitment to high standards of quality and customer service
Job Duties
- Manage kitchen shift operations and ensure compliance with food and beverage policies, standards and procedures
- Estimate daily production needs and communicate to kitchen personnel
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook foods for regular service and special functions
- Develop new culinary applications and food presentation ideas
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling and sanitation standards
- Perform duties of kitchen managers and employees as necessary
- Supervise and coordinate activities of cooks and food preparation workers
- Lead shifts while preparing food items and executing specifications
- Utilize interpersonal and communication skills to lead and influence team
- Promote mutual trust, respect, and cooperation among team members
- Serve as a role model demonstrating appropriate behaviors
- Maintain employee productivity levels
- Ensure employees understand expectations and parameters
- Establish and maintain open, collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations and recognize successful performance
- Provide exceptional customer service and handle guest complaints
- Manage day-to-day kitchen operations meeting quality and standards
- Empower employees to deliver excellent customer service
- Interact with guests to obtain feedback on product quality and service
- Achieve and exceed culinary performance and budget goals
- Develop plans to prioritize and accomplish work
- Use Labor Management System for scheduling and attendance tracking
- Train employees in safety procedures
- Identify developmental needs and coach employees
- Participate in employee performance appraisal and provide feedback
- Address personnel issues with management and human resources
- Communicate effectively with supervisors, co-workers and subordinates
- Analyze information and solve problems
- Attend and participate in relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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