Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,000.00 - $83,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
performance bonuses
Training and Development
Job Description
The St. Regis Washington D.C., part of the prestigious St. Regis Hotels & Resorts brand under Marriott International, offers guests an unparalleled luxury hospitality experience in the heart of the nation’s capital. Known for its timeless glamour combined with contemporary sophistication, the hotel stands as an iconic destination catering to discerning travelers seeking exceptional service, comfort, and elegance. The St. Regis brand, renowned globally for delivering bespoke and anticipatory service through gracious hosts and signature Butler Service, is committed to fostering a welcoming and inclusive workplace where diversity is celebrated and associates can thrive.
This opportunity is for a full-ti... Show More
This opportunity is for a full-ti... Show More
Job Requirements
- high school diploma or ged
- 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
- 2 years experience in the culinary, food and beverage, or related professional area
- ability to work full time
- must be able to lead kitchen operations
- effective interpersonal and communication skills
- ability to ensure compliance with food handling and sanitation standards
- ability to manage staff and food production
- familiarity with labor management systems
Job Qualifications
- high school diploma or ged
- 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
- 2 years experience in the culinary, food and beverage, or related professional area
- strong leadership and communication skills
- ability to develop and mentor staff
- familiarity with food safety and sanitation standards
- proficiency in kitchen operations and equipment use
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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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