Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $73,000.00 - $98,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee Discounts
Training and development programs
bonus eligibility
Job Description
The Ritz-Carlton Laguna Niguel is a prestigious luxury hotel located in Dana Point, California, renowned for its exceptional hospitality and commitment to excellence. As part of the globally recognized Ritz-Carlton brand, the property offers guests a unique blend of elegant accommodations, breathtaking ocean views, and world-class dining experiences. The hotel is dedicated to creating memorable moments through service that embodies sophistication, attentiveness, and personalized care. Marriott International, the parent company, is known for fostering a diverse and inclusive work environment where associates’ unique talents and backgrounds are celebrated. Marriott’s dedication to equal opportunity employment ensures a supportive and empowering atmosphere... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in the 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
- 2 years experience in culinary, food and beverage, or related professional area
- Ability to lead and manage kitchen staff
- Knowledge of food safety and sanitation regulations
- Strong communication and interpersonal skills
- Ability to work full time and in a fast-paced environment
- Flexibility to work various shifts
- Commitment to maintaining high standards of quality and cleanliness
Job Qualifications
- High school diploma or GED with 4 years experience in culinary, food and beverage, or related area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related area
- Proven leadership and supervisory skills
- Strong culinary skills including food preparation and presentation
- Knowledge of food safety and sanitation standards
- Excellent interpersonal and communication skills
- Ability to manage budgets and kitchen operations
- Experience in menu planning and inventory management
- Ability to train and develop team members
- Strong problem-solving and organizational skills
Job Duties
- Develops, designs, or creates new applications, ideas, relationships, systems, or products for the restaurant
- Supervises restaurant kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- Maintains food preparation handling and correct storage standards
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Communicates production needs to key personnel
- Assists in developing daily and seasonal menu items for the restaurant
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Estimates daily restaurant production needs
- Prepares and cooks foods of all types
- Checks the quality of raw and cooked food products to ensure that standards are met
- Determines how food should be presented and creates decorative food displays
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Leads shift teams while personally preparing food items and executing requests based on required specifications
- Supervises and manages restaurant kitchen employees and manages all day-to-day operations
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Ensures and maintains the productivity level of employees
- Ensures employees are cross-trained to support successful daily operations
- Ensures employees understand expectations and parameters
- Establishes and maintains open, collaborative relationships with employees
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals
- Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
- Understands the impact of kitchen operation on the overall property financial goals and manages to achieve or exceed budgeted goals
- Effectively investigates, reports and follows-up on employee accidents
- Knows and implements company safety standards
- Provides services that are above and beyond for customer satisfaction and retention
- Manages day-to-day operations ensuring quality and standards meet customer expectations
- Improves service by communicating with individuals to understand guest needs and providing coaching
- Sets a positive example for guest relations
- Emphasizes guest satisfaction in departmental meetings focusing on continuous improvement
- Empowers employees to provide excellent customer service
- Handles guest problems and complaints
- Interacts with guests to obtain feedback on product quality and service levels
- Identifies developmental needs of others and coaches to improve skills
- Participates in training restaurant staff on menu items
- Manages employee progressive discipline procedures
- Participates in employee performance appraisals
- Uses all available on the job training tools for employees
- Assists in interviewing and hiring of employee team members
- Provides information to supervisors, co-workers, and subordinates by telephone, written, email, or in person
- Analyzes information and evaluates results to choose the best solution and solve problems
- Attends and participates in all pertinent meetings
OysterLink is a restaurant, hospitality, and hotel job platform.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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