Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,000.00 - $102,000.00
Work Schedule
Standard Hours
Benefits
bonus eligible
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee stock purchase plan
Life insurance
Job Description
W San Francisco, located at 181 3rd Street in the vibrant city of San Francisco, California, is part of the acclaimed W Hotels portfolio under Marriott International. Known for its unique blend of luxury, innovation, and cultural vibrancy, W Hotels are places that ignite curiosity and expand worlds. Marriott International is a global leader in the hospitality industry, committed to delivering exceptional guest experiences while promoting inclusive and diverse work environments. As a part of Marriott, W San Francisco embraces the corporate values of openness, creativity, and excellence, providing opportunities for associates to grow both professionally and personally in a... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in culinary, food and beverage, or related professional area
- Strong leadership capabilities
- Excellent communication skills
- Ability to work full time
- Commitment to food safety standards
- Ability to manage kitchen operations
- Proficiency with scheduling and labor management systems
- Availability to work onsite at W San Francisco
- Willingness to lead and develop kitchen staff
- Ability to handle guest feedback and resolve complaints
Job Qualifications
- High school diploma or GED with 4 years experience in culinary, food and beverage, or related field
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience
- Demonstrated leadership and team management skills
- Strong communication and interpersonal abilities
- Proven culinary skills including food preparation and presentation
- Knowledge of food safety and sanitation standards
- Ability to manage budgets and operational goals
- Experience in coaching and mentoring employees
- Ability to utilize labor management systems and scheduling tools
- Problem-solving and decision-making skills
- Commitment to guest satisfaction and quality assurance
Job Duties
- Manage kitchen shift operations and ensure compliance with food and beverage policies, standards and procedures
- Estimate daily production needs and communicate production requirements to kitchen personnel
- Assist Executive Chef with all kitchen operations and food preparation
- Prepare and cook various types of food for regular service, special guests or functions
- Develop, design, and create new culinary applications, ideas, and presentations
- Maintain purchasing, receiving, and food storage standards
- Ensure compliance with food handling and sanitation standards
- Supervise and coordinate activities of kitchen staff engaged in food preparation
- Lead shifts personally preparing food items and meeting quality specifications
- Utilize interpersonal and communication skills to lead, influence, and encourage kitchen team
- Foster mutual trust, respect, and cooperation among team members
- Set a positive example and maintain productivity of employees
- Ensure employees understand expectations and performance parameters
- Establish open, collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations and provide feedback
- Recognize and reward successful performance
- Provide exceptional customer service and manage guest satisfaction
- Oversee day-to-day kitchen operations ensuring quality and standards
- Empower employees to provide excellent customer service
- Interact with guests for feedback and handle complaints
- Achieve and exceed culinary and operational goals including budget and team performance
- Utilize Labor Management System for effective scheduling
- Train employees in safety procedures
- Identify and coach developmental needs of staff
- Participate in performance appraisal process and provide necessary feedback
- Communicate and assist employees in meeting guest needs
- Bring issues to department management and Human Resources as necessary
- Provide relevant information to staff through appropriate communication channels
- Analyze information and evaluate results for problem solving
- Attend and participate in relevant meetings
- Operate and maintain kitchen equipment and report malfunctions
- Check quality of raw and cooked food products to ensure standards are met
- Follow proper handling and right temperature of food products
- Ensure compliance with all applicable laws and regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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