Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,900.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
wellness programs
Job Description
Marriott Bethesda Downtown at Marriott HQ, located in Bethesda, Maryland, is part of Marriott International, one of the world's leading hospitality companies. Marriott International is widely recognized for its commitment to exceptional service, innovation, and a diverse portfolio of brands that includes JW Marriott, renowned for luxury and guest-centric experiences. Marriott Bethesda Downtown operates as a prestigious hotel providing luxurious accommodations and top-tier food and beverage services dedicated to creating memorable stays for guests. The hotel prides itself on its warm hospitality, professional staff, and a culture of excellence and inclusion.
The culinary management role at Marriott Bethesda ... Show More
The culinary management role at Marriott Bethesda ... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related area
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years relevant professional experience
- Ability to manage kitchen operations
- Strong leadership and communication skills
- Knowledge of food safety and sanitation standards
- Ability to train and develop staff
- Ability to handle guest complaints professionally
- Ability to work full time at Marriott Bethesda Downtown
- Willingness to comply with all company policies and regulations
Job Qualifications
- High school diploma or GED with 4 years experience in culinary, food and beverage, or related area
- OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience
- Strong culinary skills with proficiency in multiple cooking techniques
- Experience managing kitchen operations and leading a team
- Knowledge of food safety, sanitation, and health regulations
- Ability to develop and present creative menus and food displays
- Excellent interpersonal and communication skills
- Ability to train, mentor, and develop staff effectively
- Ability to handle high-pressure situations and guest interactions
- Familiarity with labor management systems and scheduling
- Commitment to delivering exceptional customer service
- Proficient in maintaining budget and operational goals
Job Duties
- Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards, and procedures
- Estimate daily production needs and communicate with kitchen personnel daily
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook foods for regular service and special functions
- Develop and create new culinary applications and 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 flavor
- Ensure compliance with all applicable laws and regulations
- Follow proper handling and temperature guidelines for all food products
- Operate and maintain all department equipment and report malfunctions
- Check quality of raw and cooked food products
- Supervise and coordinate activities of cooks and food workers
- Lead shifts while preparing food items to specifications
- Use interpersonal skills to lead, encourage, and influence team members
- Build mutual trust, respect, and cooperation among team members
- Serve as a role model demonstrating appropriate behaviors
- Maintain productivity levels
- Ensure employees understand expectations
- Establish open, collaborative relationships
- Administer property policies consistently
- Communicate performance expectations
- Recognize successful performance
- Provide exceptional customer service and handle guest feedback and complaints
- Manage day-to-day kitchen operations to meet quality and customer standards
- Set a positive example for guest relations
- Empower employees for excellent customer service
- Achieve and exceed culinary and budgetary goals
- Prioritize, organize, and accomplish work efficiently
- Utilize labor management systems for effective scheduling
- Train employees in safety procedures
- Identify developmental needs and coach staff
- Participate in performance appraisal and provide feedback
- Report issues to management and HR
- Provide information to team members using various communication methods
- Analyze information and solve problems
- Attend and participate in team meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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