Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,000.00 - $73,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee wellness programs
Career development opportunities
bonus eligibility
Job Description
The Westin Charlotte, located at 601 S College St, Charlotte, North Carolina, is part of Marriott International, a globally recognized leader in the hospitality industry. Marriott is renowned for its commitment to exceptional guest experiences and fostering a vibrant workplace culture that values diversity and inclusion. The Westin brand specifically focuses on wellness and providing guests with opportunities to regain control and enhance their well-being while traveling, making it a distinctive choice for travelers seeking comfort, relaxation, and rejuvenation. With its strategic location in Charlotte, a bustling city known for its vibrant culture and business environment, The Westin Charlotte offers... Show More
Job Requirements
- High school diploma or GED
- Four years of experience in culinary, food and beverage, or related professional area
- OR Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Two years experience in culinary, food and beverage, or related professional area
- Ability to manage kitchen shift operations
- Knowledge of food handling and sanitation standards
- Strong leadership and communication skills
- Ability to train and mentor employees
- Ability to maintain purchasing, receiving and food storage standards
- Capability to handle guest complaints professionally
- Compliance with all applicable laws and regulations
- Ability to use Labor Management System for scheduling
- Willingness to work full time at The Westin Charlotte
- Commitment to uphold Marriott International’s equal opportunity policies
Job Qualifications
- High school diploma or GED with four years of experience in culinary, food and beverage, or related area
- OR Two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with two years of experience
- Proven leadership skills and ability to manage kitchen operations
- Strong culinary skills and knowledge of food safety standards
- Effective communication and interpersonal skills
- Ability to develop and mentor staff
- Experience with budget management and operational planning
- Knowledge of labor management systems
- Commitment to providing exceptional customer service
- Ability to maintain high-quality food production and presentation
Job Duties
- Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- Estimates daily production needs and communicates these to the kitchen staff
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods for regular service and special functions
- Develops and creates new menu applications and decorative food displays
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs duties of kitchen managers and employees as necessary
- Checks quality of raw and cooked food products to ensure standards are met
- Supervises and coordinates activities of cooks and kitchen workers
- Leads shifts while personally preparing food items to specifications
- Utilizes interpersonal and communication skills to lead, influence, and encourage team members
- Encourages teamwork and cooperation among staff
- Maintains employee productivity and communicates expectations
- Establishes collaborative relationships among employees
- Administers property policies fairly
- Communicates performance expectations
- Recognizes superior performance and produces desired results
- Provides exceptional customer service and manages daily operations
- Sets positive examples for guest relations
- Empowers employees to deliver excellent service
- Interacts with guests for feedback and handles complaints
- Achieves and exceeds culinary performance and budget goals
- Develops plans to prioritize and accomplish work
- Uses Labor Management System for scheduling and attendance tracking
- Trains employees in safety procedures
- Coaches and mentors staff for skill development
- Participates in employee performance appraisal process
- Reports issues to department manager and Human Resources
- Provides information to team members via various communication methods
- Analyzes information to solve problems
- Attends and participates in meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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