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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $46,600.00 - $62,900.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
This position is offered by a distinguished hospitality company operating within the vibrant hotel and restaurant industry. Known for its dedication to exceptional culinary experiences and guest satisfaction, the establishment prides itself on a culture of excellence, innovation, and teamwork. Catering to a diverse clientele, it emphasizes quality service, operational efficiency, and staff development to maintain its reputation as a leader in hospitality services. The company fosters an inclusive and supportive work environment, adhering strictly to policies that promote equal opportunity and protect the rights of veterans and individuals with disabilities. This position operates independently from Marriott International, Inc., and... Show More
Job Requirements
- high school diploma or equivalent
- previous experience in kitchen or culinary operations
- knowledge of food safety regulations
- ability to manage a team and resolve conflicts
- good verbal and written communication skills
- physical ability to perform inventory and kitchen duties
- adherence to company policies and standards
- availability for full-time employment
- willingness to work flexible hours including weekends and holidays
Job Qualifications
- proven experience in kitchen management or culinary leadership
- strong communication skills both verbal and written
- ability to train and develop staff effectively
- knowledge of food safety and sanitation standards
- experience with inventory management and cost controls
- familiarity with menu development and execution
- excellent organizational and multitasking abilities
- ability to work under pressure and meet deadlines
- strong teamwork and interpersonal skills
- high school diploma or equivalent required
- culinary degree or certification preferred
- experience in banquet and catering operations advantageous
- leadership experience in a hospitality setting
Job Duties
- train kitchen staff and recommend performance evaluations
- resolve workplace problems and provide open communication
- recommend disciplinary actions including termination when necessary
- establish daily priorities and assign production tasks
- create and review daily menu specials with executive chef
- review banquet event orders and note changes
- communicate directions clearly to staff both verbally and in writing
- take physical inventory of designated food items daily
- coordinate with steward for equipment needs and sanitation
- ensure staff punctuality and document absences
- maintain kitchen work areas stocked with necessary supplies and equipment
- ensure recipe cards and production schedules are current and posted
- monitor staff adherence to recipes and department standards
- address performance deficiencies promptly
- observe guest reactions and collaborate with service staff for satisfaction
- conduct regular kitchen walkthroughs to ensure quality and correct deficiencies
- assist executive chef with menu development and execution
- work with catering to meet or exceed guest expectations
- review sales and food costs with executive chef to meet budget
- ensure efficient use of excess food items
- oversee training of new hires and ongoing training for existing staff
- enforce hotel policies and standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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