Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $127,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
bonus eligibility
Employee wellness programs
Professional development opportunities
Job Description
The Westin Book Cadillac Detroit is a distinguished hotel located in the heart of Detroit, Michigan, known for its commitment to excellence in hospitality and guest experience. As part of Marriott International, a global leader in the hotel and lodging industry, The Westin Book Cadillac combines historic elegance with modern amenities to provide an exceptional stay for both leisure and business travelers. With an iconic presence in Detroit, the hotel offers upscale accommodations, fine dining, and a variety of amenities designed to ensure guest comfort and satisfaction. Marriott International is renowned for fostering a diverse and inclusive workplace culture where... Show More
Job Requirements
- 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
- ability to lead and manage a kitchen team
- knowledge of food safety and sanitation standards
- excellent communication and interpersonal skills
- ability to set goals and manage budgets
- hands-on culinary skills
- customer service orientation
- problem-solving ability
- experience with employee development and performance management
Job Qualifications
- High school diploma or GED with 6 years experience in culinary or related field
- OR 2-year degree in Culinary Arts or Hotel and Restaurant Management with 4 years experience
- proven leadership skills
- strong interpersonal and communication abilities
- knowledge of food handling and sanitation regulations
- experience managing kitchen operations
- ability to develop and implement budgets
- proficient in staff training and development
- customer service excellence
- problem-solving and decision-making skills
Job Duties
- Lead kitchen management team
- provide direction for day-to-day operations
- supervise and coordinate activities of cooks and workers engaged in food preparation
- develop and implement purchasing and receiving guidelines
- establish performance, budget, and team goals
- ensure compliance with safety and sanitation standards
- manage department expenses including food cost, supplies, and equipment
- oversee menu development and food quality
- maintain food handling and sanitation certifications
- prepare and cook foods for regular service and special functions
- provide and support exceptional customer service behaviors
- manage day-to-day operations ensuring quality and customer satisfaction
- interact with guests to obtain feedback and handle complaints
- coach, mentor, and develop staff
- conduct performance appraisals and administer disciplinary procedures
- collaborate with banquet and catering departments on training
- analyze information and solve operational problems
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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