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
Retirement Plan
Employee Discounts
bonus eligible
Training and Development
Job Description
The St. Regis Washington D.C., located in the prestigious heart of Washington, District of Columbia, is a luxury hotel that epitomizes timeless glamour combined with a vanguard spirit. As part of the renowned St. Regis Hotels & Resorts portfolio under Marriott International, this property is dedicated to delivering exquisite and bespoke experiences to its guests. With over 50 luxury hotels and resorts globally, the St. Regis brand is synonymous with classic sophistication, modern sensibility, and exceptional service, including its signature Butler Service. Marriott International prides itself on being an equal opportunity employer that values diversity, inclusivity, and the unique backgrounds... Show More
Job Requirements
- High school diploma or GED
- 4 years of culinary, food and beverage, or related professional experience
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years of relevant professional experience
- Proven culinary skills
- Knowledge of food safety and sanitation regulations
- Strong leadership and communication abilities
- Experience in kitchen operations and staff supervision
- Ability to develop and innovate menu items
- Proficiency in Labor Management Systems
- Capability to coach and mentor employees
- Excellent customer service skills
- Ability to manage budget and operational goals
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary or related food and beverage professional area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of relevant experience
- Proven culinary skills and knowledge of food safety and sanitation
- Strong leadership and interpersonal communication skills
- Experience managing kitchen operations and staff
- Ability to develop new culinary products and presentations
- Proficient in using Labor Management Systems and scheduling tools
- Capability to coach, mentor, and provide employee feedback
- Ability to handle guest interactions professionally
- Commitment to maintaining high quality and operational standards
Job Duties
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Estimates daily production needs and communicates production needs to kitchen personnel daily
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods of all types
- Develops and creates new culinary 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
- Supervises and coordinates activities of cooks and food preparation workers
- Leads shifts while preparing food items and executing requests
- Utilizes interpersonal skills to lead, influence, and encourage staff
- Builds mutual trust, respect, and cooperation among team members
- Serves as role model demonstrating appropriate behaviors
- Maintains productivity levels of employees
- Communicates performance expectations in accordance with job descriptions
- Recognizes successful performance and produces desired results
- Provides exceptional customer service to ensure guest satisfaction
- Manages day-to-day kitchen operations ensuring quality and standards
- Sets positive example for guest relations
- Empowers employees to deliver excellent customer service
- Interacts with guests to obtain feedback and handle complaints
- Achieves and exceeds performance, budget, and team goals
- Develops goals and plans to prioritize, organize, and accomplish work
- Utilizes Labor Management System for scheduling and attendance tracking
- Trains employees in safety procedures
- Coaches and mentors staff to improve knowledge and skills
- Participates in employee performance appraisal process
- Attends and participates in relevant meetings
- Communicates and assists individuals to understand guest needs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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