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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
short-term disability
long-term disability
Team Member Assistance Plan
Discounted Rooms Programs
Paid holidays
Paid vacation
Paid sick time
401(k) retirement savings plan
Job Description
Watermark Baton Rouge is a distinguished hotel that stands as a historical and architectural landmark in downtown Baton Rouge, Louisiana. As part of Marriott's renowned Autograph Collection, this iconic establishment combines classic design elements from various eras, including striking Art Deco and Greek Revival styles. Originally built in 1927 as Baton Rouge's first skyscraper and headquarters for the Louisiana Trust & Savings Bank, the hotel now blends rich history with modern luxury, embodying both the elegance and spirit of the city. The hotel features beautifully preserved murals by famed New Orleans artist Angela Gregory, exquisite marble walls, and a grand... Show More
Job Requirements
- A 2-year, 3-year, or 4-year culinary degree
- at least 5 years of progressive experience in a hotel or a related field
- previous supervisor responsibility is required
- must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Job Qualifications
- A 2-year, 3-year, or 4-year culinary degree
- at least 5 years of progressive experience in a hotel or a related field
- previous supervisory responsibility
- knowledge of F&B preparation techniques
- knowledge of health department rules and regulations
- knowledge of liquor laws and regulations
Job Duties
- Understand daily forecasts and customer counts
- direct and train all chefs to ensure adequate operation in all outlets
- create custom menus for prospective clients
- oversee daily activities such as preparation for all food items, receiving daily inventories, food cost reports etc.
- monitor quality of all food product and presentation
- ensure preparation of required reports, including payroll, revenue, employee schedules, quarterly action plans
- oversee all aspects of the daily operation of the kitchen and food production areas
- know and enforce all local health department sanitation laws
- work with the Director of Food and Beverage to create and implement menus seasonally to incorporate both local staples and culinary trends
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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