Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
Marriott International is a globally recognized leader in the hospitality industry, renowned for its commitment to exceptional service and innovative guest experiences. With a diverse portfolio of brands, Marriott Hotels and JW Marriott properties stand out as prestigious names that deliver outstanding hospitality worldwide. Marriott Hotels focus on elevating the art of hospitality by combining comfort with forward-thinking service, while JW Marriott represents the luxury segment of the company, offering extraordinary experiences in gateway cities and distinctive resort locations. These brands foster an inclusive environment where associates are valued, celebrated, and empowered to grow professionally and personally. At Marriott, associates are encouraged to be their best, begin their purpose, belong to a global team, and become the best version of themselves.
The role in focus is that of a Kitchen Manager, accountable for the overall success of daily kitchen operations within these esteemed hospitality brands. This position requires a dynamic individual who not only possesses strong culinary talents but also effectively leads the kitchen staff to consistently deliver high-quality food products. The Kitchen Manager is responsible for supervising all kitchen areas, ensuring compliance with food handling, sanitation standards, and maintaining operational budgets. A key element of this role is the development and guidance of the kitchen team, promoting an environment that supports continuous improvement, teamwork, and exceptional service delivery.
The Kitchen Manager’s duties encompass managing kitchen shift operations, assisting the Executive Chef with food preparation, and creatively designing decorative food displays to enhance the presentation of dishes. They maintain food purchasing, receiving, and storage standards, ensuring all food products meet superior quality and flavor standards. Leadership skills are paramount as this role involves motivating kitchen personnel, managing staff productivity, setting clear performance expectations, and fostering mutual trust and respect within the team.
In addition to culinary and operational responsibilities, the Kitchen Manager plays a vital role in ensuring exceptional guest satisfaction by providing outstanding customer service. They set the standard for guest relations, empower staff to exceed customer expectations, and handle guest feedback and complaints with professionalism. Financial acumen is also essential, as the Kitchen Manager must manage budgets, labor scheduling, and align resources efficiently to meet business demands.
Marriott values diversity and inclusion, actively promoting a workplace free from discrimination. The company prioritizes the well-being of its associates, believing that happy employees lead to happy guests. The Kitchen Manager position is ideal for professionals passionate about culinary excellence and leadership within a luxury hospitality setting. Candidates can expect opportunities for continuous training, development, recognition, and a supportive community where they can thrive and pursue their professional passions. This role offers a unique chance to be part of a respected global team committed to "Wonderful Hospitality. Always."
The role in focus is that of a Kitchen Manager, accountable for the overall success of daily kitchen operations within these esteemed hospitality brands. This position requires a dynamic individual who not only possesses strong culinary talents but also effectively leads the kitchen staff to consistently deliver high-quality food products. The Kitchen Manager is responsible for supervising all kitchen areas, ensuring compliance with food handling, sanitation standards, and maintaining operational budgets. A key element of this role is the development and guidance of the kitchen team, promoting an environment that supports continuous improvement, teamwork, and exceptional service delivery.
The Kitchen Manager’s duties encompass managing kitchen shift operations, assisting the Executive Chef with food preparation, and creatively designing decorative food displays to enhance the presentation of dishes. They maintain food purchasing, receiving, and storage standards, ensuring all food products meet superior quality and flavor standards. Leadership skills are paramount as this role involves motivating kitchen personnel, managing staff productivity, setting clear performance expectations, and fostering mutual trust and respect within the team.
In addition to culinary and operational responsibilities, the Kitchen Manager plays a vital role in ensuring exceptional guest satisfaction by providing outstanding customer service. They set the standard for guest relations, empower staff to exceed customer expectations, and handle guest feedback and complaints with professionalism. Financial acumen is also essential, as the Kitchen Manager must manage budgets, labor scheduling, and align resources efficiently to meet business demands.
Marriott values diversity and inclusion, actively promoting a workplace free from discrimination. The company prioritizes the well-being of its associates, believing that happy employees lead to happy guests. The Kitchen Manager position is ideal for professionals passionate about culinary excellence and leadership within a luxury hospitality setting. Candidates can expect opportunities for continuous training, development, recognition, and a supportive community where they can thrive and pursue their professional passions. This role offers a unique chance to be part of a respected global team committed to "Wonderful Hospitality. Always."
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- Or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
- 2 years experience in culinary, food and beverage, or related professional area
- Ability to lead and supervise kitchen staff
- Knowledge of food safety standards and sanitation practices
- Strong communication and leadership skills
- Capability to manage budgets and operational workflows
- Proficiency with labor management systems
- Willingness to train and develop team members
Job Qualifications
- High school diploma or GED with 4 years of 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 with 2 years of relevant experience
- Strong leadership and interpersonal skills
- Proven ability to manage kitchen operations and staff
- Culinary expertise with knowledge of food preparation and presentation
- Understanding of food safety and sanitation standards
- Effective communication and organizational skills
- Ability to manage budgets and labor schedules
- Experience in coaching, mentoring, and staff development
- Customer service oriented with problem-solving abilities
- Familiarity with labor management and safety training procedures
Job Duties
- Manage kitchen shift operations and ensure compliance with food and beverage policies, standards, and procedures
- Estimate daily production needs and communicate requirements to kitchen personnel
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook various foods regularly and for special guests or functions
- Develop and create new culinary ideas, designs, or products including artistic contributions
- Assist in food presentation and create decorative food displays
- Maintain purchasing, receiving, and food storage standards
- Ensure compliance with food handling and sanitation standards
- Perform duties of kitchen managers and employees as necessary
- Recognize superior quality products, presentations, and flavors
- Ensure compliance with all applicable laws and regulations
- Follow proper food handling and temperature guidelines
- Operate and maintain department equipment and report malfunctions
- Check quality of raw and cooked food products to meet standards
- Supervise and coordinate activities of cooks and kitchen workers
- Lead shifts personally preparing food items and fulfilling specific requests
- Use interpersonal and communication skills to lead, influence, and motivate staff
- Advocate sound financial and business decision-making
- Build mutual trust, respect, and cooperation among team members
- Serve as a role model demonstrating appropriate behaviors
- Maintain employee productivity levels
- Set clear expectations and parameters for employees
- Foster open and collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations aligned with job descriptions
- Recognize successful performance and achieve desired results
- Provide excellent customer service above and beyond expectations
- Manage daily operations ensuring quality and customer satisfaction
- Set a positive example for guest relations
- Empower employees to deliver excellent customer service
- Interact with guests for feedback and manage complaints professionally
- Achieve and exceed organizational goals including performance, budget, and team goals
- Develop and prioritize work plans and schedules
- Use Labor Management System for scheduling and attendance tracking
- Train employees in safety procedures
- Identify developmental needs and coach staff for skill improvement
- Participate in employee performance appraisals
- Communicate with supervisors and coworkers through various channels
- Analyze information and problem-solve effectively
- Attend and participate in relevant meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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