Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $125,000.00 - $169,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Employee wellness programs
Job Description
Marriott International is a globally renowned hospitality company recognized for its commitment to excellence in service and innovative guest experiences. One of its distinguished brands, EDITION Hotels, epitomizes a sophisticated and luxurious boutique hotel experience. EDITION Hotels ingeniously blend the visionary concepts of boutique hotelier Ian Schrager with the exceptional service standards upheld by Marriott International. This synergy creates a unique hospitality offering that balances polish with personality, perfectionism with individuality, and comfort with charisma and charm. Targeting discerning and sophisticated consumers who appreciate quality, originality, design, and service excellence, EDITION Hotels break conventional hospitality boundaries by delivering an experience... Show More
Job Requirements
- high school diploma or GED
- minimum 6 years culinary or food and beverage experience
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management or related field
- minimum 4 years experience in culinary or related area
- strong leadership and team management skills
- knowledge of food safety standards
- excellent communication skills
- ability to manage budgets and expenses
- capability to handle guest feedback and complaints professionally
- commitment to staff development and training
- ability to supervise kitchen operations
Job Qualifications
- high school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- leadership experience in kitchen operations
- strong interpersonal and communication skills
- knowledge of food safety and sanitation standards
- experience in menu development and food presentation
- ability to manage budgets and controllable expenses
- coaching and mentoring skills
- customer service excellence
- problem-solving abilities
Job Duties
- Lead kitchen management team
- provide direction for all day-to-day operations
- supervise and coordinate activities of cooks and workers engaged in food preparation
- develop and implement guidelines and control procedures for purchasing and receiving areas
- establish goals including performance goals, budget goals, and team goals
- communicate importance of safety procedures and monitor compliance
- manage department controllable expenses including food cost, supplies, uniforms and equipment
- provide direction for menu development
- monitor the quality of raw and cooked food products
- ensure compliance with food handling and sanitation standards
- prepare and cook foods for daily operations and special functions
- provide and support service behaviors to enhance customer satisfaction
- manage day-to-day operations ensuring quality and standards
- interact with guests to obtain feedback and handle complaints
- identify developmental needs of staff and provide coaching and mentoring
- administer performance appraisal process for direct reports
- manage employee progressive discipline procedures
- provide information and communicate effectively with executive teams, managers, and staff
- analyze information and evaluate results to solve problems
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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