Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $29.19 - $34.62
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Cash bonus
Retirement Plan
Employee Discounts
Training and Development
Job Description
Marriott Irvine Spectrum, located at 7905 Irvine Center Drive in Irvine, California, is a distinguished hotel that is part of the globally recognized Marriott International portfolio. Known for its dedication to exceptional hospitality and outstanding guest services, this establishment thrives on delivering an unforgettable experience to its guests. Marriott International is a renowned leader in the hospitality industry, operating a broad range of luxury and premium hotels worldwide, including the JW Marriott brand, which embodies elegance, innovation, and holistic well-being. This establishment is guided by a philosophy where associates come first, fostering a supportive environment that values cultural diversity, personal... Show More
Job Requirements
- High school diploma or GED
- Minimum 4 years experience in culinary, food and beverage or related field
- Or 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major
- Minimum 2 years experience in culinary or related field
- Ability to work full time
- Strong leadership skills
- Ability to manage kitchen operations
- Knowledge of food handling and safety regulations
- Good communication skills
- Ability to handle guest issues professionally
- Willingness to work in a fast-paced environment
- Ability to train and supervise staff
- Must comply with company policies
- Local California work eligibility
Job Qualifications
- High school diploma or GED with 4 years of 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 with 2 years of experience in culinary or related professional area
- Strong leadership and interpersonal skills
- Knowledge of food safety and sanitation standards
- Ability to perform and oversee kitchen operations
- Excellent communication skills
- Financial and business decision-making skills
- Experience with scheduling and labor management systems
- Ability to train and develop staff
- Problem-solving and analytical abilities
Job Duties
- Assist in developing, designing, or creating new culinary applications, ideas, relationships, systems, or products
- Assist in determining food presentation and create decorative food displays
- Support supervision of kitchen shift operations ensuring policy compliance
- Inform purchasing, receiving, and food storage standards
- Ensure compliance with food handling and sanitation standards
- Perform duties of kitchen managers and associates as necessary
- Estimate daily production needs and communicate to kitchen personnel
- Assist Executive Chef with kitchen operations
- Recognize superior quality products, presentations, and flavor
- Ensure compliance with local, state, and federal regulations including OSHA and Health Department
- Follow proper handling and temperature of all food products
- Operate and maintain kitchen equipment and report malfunctions
- Prepare and cook foods for regular and special functions
- Check quality of raw and cooked food products
- Utilize interpersonal and communication skills to lead and influence others
- Advocate sound financial and business decision making
- Encourage and build mutual trust, respect, and cooperation among team members
- Ensure associates understand expectations and kitchen goals
- Establish open collaborative relationships with associates
- Administer property policies fairly and consistently
- Communicate performance expectations in alignment with job descriptions
- Recognize successful performance and produce desired results
- Lead shifts while preparing food items and executing requests
- Provide services that exceed customer satisfaction and retention
- Set positive examples for guest relations
- Empower associates for excellent customer service
- Strive to improve service performance
- Interact with guests for feedback on quality and service
- Handle guest complaints and problems
- Achieve and exceed culinary, budget, and team goals
- Assist in setting goals and plans to prioritize and organize work
- Use Labor Management System to schedule and track attendance
- Train associates in safety procedures
- Provide information to supervisors, co-workers, and subordinates
- Analyze information and evaluate solutions
- Attend and participate in relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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