Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,400.00 - $91,800.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Paid Time Off
Paid holidays
Insurance - medical
Dental Insurance
Vision Insurance
Life insurance
401(k) plan with employer match
Employee Meals
Hotel Travel Discounts
Supplemental Insurance
Employee assistance program
Job Description
Delta Hotels by Marriott Seattle Everett is a distinguished hospitality establishment located in Everett, Washington. Owned and operated by Hollander Hospitality, an independent franchisee, this hotel seamlessly blends the larger Marriott International brand standards with a unique, localized approach to hospitality. Delta Hotels Seattle Everett prides itself on offering guests an exceptional and memorable experience through elegant accommodations, sophisticated event spaces, and a strong commitment to quality service. Centrally located, it serves both business and leisure travelers, positioning itself prominently within the vibrant greater Seattle area, a region known for its rich culinary scene and dynamic cultural landscape.
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Job Requirements
- Four years of progressively responsible culinary experience
- Advanced knowledge of the food and beverage industry
- Proven experience leading kitchen teams
- Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development
- Proficiency with Windows-based systems and Microsoft Office
- Familiarity with POS, inventory, and scheduling software
- Hotel and/or high-volume banquet or catering experience
- Eligibility to work in the United States
- Ability to successfully pass a background check
Job Qualifications
- Four years of progressively responsible culinary experience
- Advanced knowledge of the food and beverage industry with strong command of culinary techniques, ingredients, and execution
- Proven experience leading kitchen teams in modern restaurant or hotel environments
- Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development
- Proficiency with Windows-based systems, Microsoft Office, and familiarity with industry-standard POS, inventory, and scheduling software
- Hotel and/or high-volume banquet or catering experience
- Eligibility to work in the United States
- Ability to successfully pass a background check
- Formal culinary education from an accredited culinary school or equivalent professional training
- Demonstrated success creating rotating, seasonal, or tasting-style menus
- Experience leading culinary production for large-scale events (300-500 guests)
- Proven ability to balance refined restaurant service with high-volume banquet execution
- Experience with press, media features, food festivals, or industry recognition
Job Duties
- Lead, mentor, and inspire a talented kitchen team to deliver consistently excellent, seasonally driven cuisine
- Develop and execute rotating restaurant menus with an emphasis on local produce, seafood, and regional purveyors
- Oversee all kitchen operations including hiring, scheduling, purchasing, inventory control, cost management, and training
- Partner closely with the General Manager on menu strategy, execution, staffing, financial goals, and brand standards
- Manage all culinary aspects of events and banquets alongside daily restaurant service
- Collaborate with the Sales Department on banquet menus, pricing, staffing coordination, service execution, and event timelines
- Maintain full ownership of the restaurant menu, from concept and recipe development through sourcing, plating, and consistency
OysterLink is a restaurant, hospitality, and hotel job platform.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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