Job Overview
Employment Type
Full-time
Compensation
Salary
Range $73,000.00 - $93,000.00
Work Schedule
Standard Hours
Benefits
complimentary parking
bonus eligible
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee wellness programs
Job Description
Marriott International is a globally recognized leader in the hospitality industry, renowned for its commitment to quality and exceptional guest experiences. Among its many celebrated brands is The Westin, which focuses on wellness and helping guests feel their best during their travels. The Westin brand stands out by fostering an environment that values well-being, active lifestyles, and positive guest interactions. Located at 10 Huntington Ave, Boston, Massachusetts, this establishment offers an inviting workplace for employees passionate about delivering outstanding service and culinary excellence. Marriott International is dedicated to equal opportunity employment, embracing diversity and creating an inclusive environment where individuals from all backgrounds can thrive and contribute their unique talents.
This full-time management position as a Culinary Manager at The Westin in Boston offers a competitive annual salary range of $73,000 to $93,000, with eligibility for performance-based bonuses. This role is vital to ensuring the smooth, efficient, and high-quality operation of the kitchen. The Culinary Manager is responsible for the overall success of daily kitchen operations, exhibiting culinary expertise by actively participating in food preparation and leading kitchen staff. The manager works closely with the Executive Chef to coordinate kitchen activities, ensuring culinary standards and food safety compliance are maintained at all times.
The position demands a hands-on approach to food production, from estimating daily production needs and preparing foods to designing decorative displays and implementing new culinary ideas. The manager also oversees purchasing, receiving, and food storage to maintain quality and adherence to sanitation standards. Leadership skills are crucial as the role involves supervising and coordinating kitchen personnel, fostering a culture of mutual trust, respect, and cooperation among team members. Inspiring the team, setting clear expectations, and ensuring consistent productivity are keys to success in this position.
In addition to operational duties, the Culinary Manager is charged with delivering exceptional customer service. They act as a role model for guest interaction, empower employees to exceed service expectations, and handle guest feedback and complaints with professionalism and care. The manager ensures that service quality meets or exceeds the high standards expected by Marriott and The Westin brand.
The role also includes human resource responsibilities such as identifying developmental needs of staff and providing mentoring, coaching, and feedback to enhance the team’s skills and performance. The manager participates in employee performance appraisals, addresses workplace issues promptly, and maintains a fair and consistent application of property policies.
This position requires prior culinary management experience and familiarity with collective bargaining agreements (CBA) environments, reflecting the need for strong leadership and compliance with labor standards. Complimentary parking is provided for managers, supporting a convenient work experience.
The Culinary Manager role at The Westin Boston is an exciting opportunity for culinary professionals who are passionate about their craft, dedicated to leading a high-performing kitchen team, and committed to creating memorable dining experiences for guests. This position not only requires operational expertise but also the ability to inspire and develop others, manage resources effectively, and maintain a focus on wellness and guest satisfaction that aligns with the brand’s mission. If you are an optimistic, adventurous individual who values well-being and hospitality excellence, this role offers a rewarding career path within one of the most respected hospitality companies worldwide.
This full-time management position as a Culinary Manager at The Westin in Boston offers a competitive annual salary range of $73,000 to $93,000, with eligibility for performance-based bonuses. This role is vital to ensuring the smooth, efficient, and high-quality operation of the kitchen. The Culinary Manager is responsible for the overall success of daily kitchen operations, exhibiting culinary expertise by actively participating in food preparation and leading kitchen staff. The manager works closely with the Executive Chef to coordinate kitchen activities, ensuring culinary standards and food safety compliance are maintained at all times.
The position demands a hands-on approach to food production, from estimating daily production needs and preparing foods to designing decorative displays and implementing new culinary ideas. The manager also oversees purchasing, receiving, and food storage to maintain quality and adherence to sanitation standards. Leadership skills are crucial as the role involves supervising and coordinating kitchen personnel, fostering a culture of mutual trust, respect, and cooperation among team members. Inspiring the team, setting clear expectations, and ensuring consistent productivity are keys to success in this position.
In addition to operational duties, the Culinary Manager is charged with delivering exceptional customer service. They act as a role model for guest interaction, empower employees to exceed service expectations, and handle guest feedback and complaints with professionalism and care. The manager ensures that service quality meets or exceeds the high standards expected by Marriott and The Westin brand.
The role also includes human resource responsibilities such as identifying developmental needs of staff and providing mentoring, coaching, and feedback to enhance the team’s skills and performance. The manager participates in employee performance appraisals, addresses workplace issues promptly, and maintains a fair and consistent application of property policies.
This position requires prior culinary management experience and familiarity with collective bargaining agreements (CBA) environments, reflecting the need for strong leadership and compliance with labor standards. Complimentary parking is provided for managers, supporting a convenient work experience.
The Culinary Manager role at The Westin Boston is an exciting opportunity for culinary professionals who are passionate about their craft, dedicated to leading a high-performing kitchen team, and committed to creating memorable dining experiences for guests. This position not only requires operational expertise but also the ability to inspire and develop others, manage resources effectively, and maintain a focus on wellness and guest satisfaction that aligns with the brand’s mission. If you are an optimistic, adventurous individual who values well-being and hospitality excellence, this role offers a rewarding career path within one of the most respected hospitality companies worldwide.
Job Requirements
- prior culinary management experience
- prior experience working in a CBA environment
- high school diploma or GED
- 4 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
- 2 years experience in culinary, food and beverage, or related professional area
- ability to manage kitchen operations
- strong leadership and interpersonal skills
- knowledge of food safety and sanitation standards
- experience in staff coaching and mentoring
- excellent communication skills
Job Qualifications
- 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 the culinary, food and beverage, or related professional area
Job Duties
- manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
- assists executive chef with all kitchen operations and preparation
- prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- assists in determining how food should be presented and creates decorative food displays
- maintains purchasing, receiving and food storage standards
- ensures compliance with food handling and sanitation standards
- performs all duties of kitchen managers and employees as necessary
- recognizes superior quality products, presentations and flavor
- ensures compliance with all applicable laws and regulations
- follows proper handling and right temperature of all food products
- operates and maintains all department equipment and reports malfunctions
- checks the quality of raw and cooked food products to ensure that standards are met
- supervises and coordinates activities of cooks and workers engaged in food preparation
- leads shifts while personally preparing food items and executing requests based on required specifications
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- encourages and builds mutual trust, respect, and cooperation among team members
- serves as a role model to demonstrate appropriate behaviors
- maintains the productivity level of employees
- ensures employees understand expectations and parameters
- establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- ensures property policies are administered fairly and consistently
- communicates performance expectations in accordance with job descriptions for each position
- recognizes success performance and produces desired results
- provides services that are above and beyond for customer satisfaction and retention
- manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
- sets a positive example for guest relations
- empowers employees to provide excellent customer service
- interacts with guests to obtain feedback on product quality and service levels
- handles guest problems and complaints
- achieves and exceeds goals including performance goals, budget goals, team goals, etc
- develops specific goals and plans to prioritize, organize, and accomplish your work
- utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance
- trains employees in safety procedures
- identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- participates in the employee performance appraisal process, providing feedback as needed
- brings issues to the attention of the department manager and human resources as necessary
- provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- analyzes information and evaluating results to choose the best solution and solve problems
- attends and participates in all pertinent meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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