Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,500.00 - $105,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
401(k) Plan
Paid Time Off
Life insurance
Disability insurance
Tuition Assistance
Travel Discounts
Job Description
St. Regis Hotels & Resorts, part of the esteemed Marriott International portfolio, is a luxury hotel brand known for combining timeless glamour with a vanguard spirit. With over 50 luxury hotels and resorts located in prestigious addresses worldwide, St. Regis delivers exquisite experiences marked by uncompromising bespoke and anticipatory service. The brand was founded with the debut of The St. Regis hotel in New York by John Jacob Astor IV in the early 1900s and has since maintained a tradition of delivering flawless service through a team of gracious hosts characterized by classic sophistication blended with modern sensibility. Guests at... Show More
Job Requirements
- High school diploma or GED
- minimum six years culinary, food and beverage, or related experience OR two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with minimum four years relevant experience
- strong leadership skills
- food safety and sanitation certifications
- ability to lead and manage kitchen staff
- experience in budgeting and expense management
- excellent communication and interpersonal skills
- problem-solving abilities
- commitment to customer service excellence
Job Qualifications
- High school diploma or GED with six years in culinary or related field
- OR two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with four years experience
- strong leadership and interpersonal skills
- knowledge of food safety and sanitation standards
- experience in menu development and food presentation
- ability to manage budgets and control expenses
- excellent communication skills
- demonstrated ability to coach and mentor staff
- commitment to exceptional customer service
- proficiency in problem-solving and decision making
- familiarity with kitchen management and operations
Job Duties
- Lead kitchen management team
- provide direction for all day-to-day operations
- understand employee positions and fill gaps as needed
- provide guidance and set performance standards
- encourage teamwork and lead by example
- ensure adherence to sanitation and food standards
- supervise food preparation and support areas
- develop and implement purchasing and receiving controls
- establish performance and budget goals
- monitor food quality and presentation
- ensure compliance with food handling and safety codes
- manage department expenses and budgeting
- provide menu development direction
- ensure exceptional customer service and handle guest complaints
- train and mentor kitchen staff
- administer performance appraisals and disciplinary procedures
- communicate effectively with executive teams and employees
- analyze information to solve problems
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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