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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $74,500.00 - $95,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Employee wellness programs
Job Description
Marriott International is a globally renowned leader in the hospitality industry, committed to providing exceptional guest experiences and fostering a diverse and inclusive workplace. Among its prestigious portfolio of brands, The Ritz-Carlton stands out as a symbol of luxury and impeccable service, known worldwide for its dedication to the highest standards of hospitality. The Ritz-Carlton team members, often referred to as Ladies and Gentlemen, are driven by a passion for creating memorable moments for guests, combining creativity, thoughtfulness, and compassion in their daily work.
The Ritz-Carlton maintains a culture that values its associates' unique backgrounds, talents, and experiences, believ... Show More
The Ritz-Carlton maintains a culture that values its associates' unique backgrounds, talents, and experiences, believ... 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 or related field with 4 years culinary experience
- ability to lead kitchen operations and staff
- knowledge of food safety, sanitation, and handling standards
- strong communication and interpersonal skills
- capability to manage budgets and control expenses
- experience in staff training and mentoring
- ability to maintain high-quality food products and presentations
- commitment to delivering exceptional customer service
- proficient in resolving guest concerns
- flexibility to work in a fast-paced environment
- willingness to adhere to company policies and standards
Job Qualifications
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related professional area
- or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related professional area
- strong interpersonal and communication skills
- leadership ability
- knowledge of food safety and sanitation standards
- experience in staff training and development
- budgeting and financial management skills
- ability to manage multiple food preparation areas
- problem-solving and decision-making skills
- commitment to customer service excellence
Job Duties
- Provides direction for all day-to-day operations
- understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
- provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- encourages and builds mutual trust, respect, and cooperation among team members
- ensures property policies are administered fairly and consistently
- reviews staffing levels to ensure guest service, operational needs and financial objectives are met
- establishes and maintains open, collaborative relationships with employees
- supervises and coordinates activities of cooks and workers engaged in food preparation
- demonstrates new cooking techniques and equipment to staff
- develops and implements guidelines and control procedures for purchasing and receiving areas
- establishes goals including performance, budget and team goals
- communicates safety procedures and ensures employee understanding of safety codes
- manages department controllable expenses including food cost, supplies, uniforms and equipment
- participates in budgeting
- provides direction for menu development
- monitors quality of raw and cooked food products to meet standards
- determines food presentation and creates decorative food displays
- ensures compliance with food handling and sanitation standards
- manages day-to-day operations ensuring quality and meeting customer expectations
- interacts with guests for feedback
- responds to guest problems and complaints
- identifies developmental needs of others and coaches, mentors staff
- trains kitchen associates on good cooking and presentations
- administers performance appraisals for direct reports
- manages employee progressive discipline procedures
- analyzes information and problem solves
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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