Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,800.00 - $96,200.00
Benefits
Comprehensive health care benefits
401(k) plan with up to 5% company match
Employee stock purchase plan at 15% discount
Accrued paid time off including sick leave
Life insurance
Group disability insurance
Travel Discounts
Adoption assistance
Paid parental leave
Health savings account
flexible spending accounts
Tuition Assistance
Pre-tax commuter benefits
Other Life and Work Wellness Benefits
bonus program
Job Description
Marriott International is a world-renowned hospitality company known for its commitment to delivering exceptional guest experiences across its portfolio of brands. Among these, Westin stands out as a leader in wellness-centered hospitality, aiming to empower travelers to maintain their well-being and be the best versions of themselves while on the road. Marriott's dedication to diversity, inclusion, and equal opportunity enriches its vibrant global team, fostering an environment where associates' unique backgrounds, talents, and experiences are valued and celebrated. The company offers a comprehensive suite of benefits and incentives designed to support employee growth, health, and satisfaction, including health care, retirement... Show More
Job Requirements
- High school diploma or GED
- Minimum six years culinary or food and beverage experience or four years with a relevant associate degree
- Proven leadership experience in kitchen management
- Ability to demonstrate and teach cooking techniques
- Knowledge of food safety and sanitation regulations
- Strong communication and interpersonal skills
- Capability to manage budgets and control expenses
Job Qualifications
- High school diploma or GED
- Six years of experience in culinary, food and beverage, or related professional area
- Or associate degree in Culinary Arts, Hotel and Restaurant Management, or related major with four years of relevant experience
- Strong leadership and team management skills
- Excellent interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Experience in menu development and cost control
- Ability to handle guest relations and resolve complaints
- Proficient in staff training and performance evaluations
- Understanding of budgeting and financial management in food service operations
Job Duties
- Lead kitchen management team and provide direction for all day-to-day operations
- Perform duties or arrange appropriate replacements in employees' absence
- Set performance standards and monitor team performance
- Encourage and build mutual trust, respect, and cooperation among team members
- Supervise cooks and workers engaged in food preparation
- Develop and implement purchasing and receiving guidelines
- Establish goals including performance, budget, and team goals
- Ensure compliance with food handling, sanitation, and safety standards
- Monitor quality and presentation of all food products
- Provide direction for menu development and decorative food displays
- Manage controllable expenses including food cost and supplies
- Communicate and enforce safety procedures
- Support exceptional customer service and handle guest feedback
- Train and mentor kitchen staff and manage disciplinary processes
- Collaborate with banquet and catering departments
- Analyze problems and implement solutions
Job Location
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