Job Overview
Employment Type
Full-time
Compensation
Salary
Range $73,000.00 - $93,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
Professional development opportunities
Job Description
JW Marriott, part of Marriott International's luxury portfolio, operates over 100 prestigious properties located in gateway cities and distinctive resort locations worldwide. Known for its commitment to unparalleled guest experiences, JW Marriott is dedicated to fostering a work environment where associates come first, embodying the legacy of its founder, J. Willard Marriott. This commitment reflects in the brand’s emphasis on associate happiness, development, and holistic well-being, ensuring a supportive and inclusive community. At JW Marriott, associates are encouraged to be confident, innovative, genuine, and intuitive, fostering true camaraderie within a diverse group of co-workers. The hotels aim to create opportunities for training, development, recognition, and passion pursuit, all within a luxurious and dynamic environment. Employment with JW Marriott not only means contributing to the renowned brand but also becoming part of Marriott International's extensive network of brands. This role is full-time management, located at 2121 S Prairie Ave, Chicago, Illinois, with an annual salary range between $73,000 and $93,000, and eligibility for bonuses.
The role of Kitchen Manager at JW Marriott involves being accountable for the overall success of daily kitchen operations. This position calls for a culinary leader who not only performs high-quality culinary tasks personally but also guides, motivates, and manages kitchen staff and all food-related functions. The Kitchen Manager is responsible for maintaining and elevating guest and employee satisfaction while adhering to set budgetary guidelines, ensuring that every dish delivered meets consistent, high-quality standards. The leader supervises all kitchen areas, maintaining strict sanitation and food standards in compliance with food handling laws and regulations. Key responsibilities include managing shift operations, estimating production needs, assisting the Executive Chef in kitchen preparation, cooking, and developing new culinary ideas and food presentation techniques. This role demands a hands-on approach where the manager actively participates in food preparation, quality control, equipment maintenance, and daily food safety compliance.
Leading kitchen operations includes supervising cooks and kitchen staff, ensuring productivity, fostering teamwork, and upholding employment and operational policies fairly. Communication and leadership skills are vital, as the manager must inspire and influence the team, facilitate performance expectations and appraisals, and encourage a culture of mutual trust and respect. The Kitchen Manager is essential in delivering exceptional customer service by empowering employees to exceed customer expectations, handling guest feedback and complaints professionally, and always setting a positive example for guest relations. Additionally, the manager plays a crucial role in achieving culinary and financial goals by prioritizing workload, managing labor efficiently, and conducting employee training on safety standards. Human resource functions include coaching and developing team members, participating in performance evaluations, and working closely with department managers and HR to resolve issues. Effective communication and problem-solving skills are necessary to analyze information, participate actively in meetings, and ensure smooth kitchen operations at all times. Joining JW Marriott as a Kitchen Manager provides a unique opportunity to contribute to a luxury brand renowned globally for hospitality excellence, all while advancing your career in a supportive, innovative, and inclusive environment where you can truly be your best self.
The role of Kitchen Manager at JW Marriott involves being accountable for the overall success of daily kitchen operations. This position calls for a culinary leader who not only performs high-quality culinary tasks personally but also guides, motivates, and manages kitchen staff and all food-related functions. The Kitchen Manager is responsible for maintaining and elevating guest and employee satisfaction while adhering to set budgetary guidelines, ensuring that every dish delivered meets consistent, high-quality standards. The leader supervises all kitchen areas, maintaining strict sanitation and food standards in compliance with food handling laws and regulations. Key responsibilities include managing shift operations, estimating production needs, assisting the Executive Chef in kitchen preparation, cooking, and developing new culinary ideas and food presentation techniques. This role demands a hands-on approach where the manager actively participates in food preparation, quality control, equipment maintenance, and daily food safety compliance.
Leading kitchen operations includes supervising cooks and kitchen staff, ensuring productivity, fostering teamwork, and upholding employment and operational policies fairly. Communication and leadership skills are vital, as the manager must inspire and influence the team, facilitate performance expectations and appraisals, and encourage a culture of mutual trust and respect. The Kitchen Manager is essential in delivering exceptional customer service by empowering employees to exceed customer expectations, handling guest feedback and complaints professionally, and always setting a positive example for guest relations. Additionally, the manager plays a crucial role in achieving culinary and financial goals by prioritizing workload, managing labor efficiently, and conducting employee training on safety standards. Human resource functions include coaching and developing team members, participating in performance evaluations, and working closely with department managers and HR to resolve issues. Effective communication and problem-solving skills are necessary to analyze information, participate actively in meetings, and ensure smooth kitchen operations at all times. Joining JW Marriott as a Kitchen Manager provides a unique opportunity to contribute to a luxury brand renowned globally for hospitality excellence, all while advancing your career in a supportive, innovative, and inclusive environment where you can truly be your best self.
Job Requirements
- High school diploma or GED
- 4 years experience in culinary or food and beverage industry
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
- 2 years experience in culinary or food and beverage industry
- Strong leadership abilities
- Excellent interpersonal and communication skills
- Knowledge of food safety and sanitation regulations
- Ability to manage a team and kitchen operations
- Culinary skills and experience
- Budget management skills
- Effective problem-solving capabilities
- Ability to train and develop staff
- Proficiency with scheduling and labor management tools
Job Qualifications
- High school diploma or GED and 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 and 2 years experience in the culinary, food and beverage, or related professional area
- Strong leadership and interpersonal skills
- Excellent communication and organizational abilities
- Knowledge of food safety regulations and sanitation standards
- Ability to manage kitchen operations and staff effectively
- Proficiency in culinary techniques and food preparation
- Experience in budgeting and cost control
- Ability to develop culinary concepts and food presentation
- Skills in coaching, mentoring, and staff development
- Problem-solving and decision-making capabilities
- Experience with Labor Management Systems and scheduling
- Commitment to delivering exceptional customer service
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 and business decision making
- demonstrates honesty and 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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