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
Career Development
wellness programs
Job Description
The Westin Chicago River North, located at 320 N Dearborn St in Chicago, Illinois, is a distinguished hotel that is part of the renowned Marriott International portfolio. Marriott International is a global hospitality leader committed to delivering exceptional guest experiences across its wide range of brands and properties. The Westin brand is celebrated for its dedication to wellness and empowering guests to be the best version of themselves during their travels. At this prime Chicago location, the hotel blends sophisticated urban charm with the brand's unique wellness philosophy, creating an inviting and rejuvenating environment for both guests and employees.
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Job Requirements
- High school diploma or GED
- Minimum 4 years experience in culinary, food and beverage, or related professional area
- Or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- Minimum 2 years experience in culinary, food and beverage, or related professional area
- Ability to manage kitchen operations effectively
- Strong culinary and food preparation skills
- Knowledge of food handling and sanitation standards
- Leadership and team coordination capabilities
- Excellent communication and interpersonal skills
- Capability to train and develop staff
- Proficiency in using labor management systems
- Problem-solving skills
- Ability to maintain customer service excellence
- Compliance with applicable laws and food safety regulations
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary or food and beverage industry
- Or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of relevant experience
- Proven experience managing kitchen operations
- Strong culinary skills and food preparation knowledge
- Excellent leadership and team management abilities
- Effective interpersonal and communication skills
- Knowledge of food safety and sanitation standards
- Ability to maintain high-quality food production
- Experience in customer service and handling guest feedback
- Proficiency in labor management and scheduling systems
- Coaching and mentoring skills for staff development
- Ability to handle performance appraisals and employee relations
- Strong problem-solving and organizational skills
Job Duties
- Manage kitchen shift operations and ensure compliance with food and beverage policies, standards and procedures
- Estimate daily production needs and communicate production requirements to kitchen staff
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook various food items for regular service and special events
- Develop new culinary applications, ideas, and decorative food presentations
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling and sanitation regulations
- Perform duties of kitchen managers and employees as needed
- Recognize superior quality products, presentations and flavors
- Ensure compliance with applicable laws and regulations
- Follow proper food handling and temperature procedures
- Operate and maintain kitchen equipment and report malfunctions
- Check the quality of raw and cooked food products
- Supervise and coordinate activities of cooks and food preparation workers
- Lead kitchen shifts while preparing food and fulfilling specifications
- Use interpersonal and communication skills to lead, influence and encourage team members
- Build mutual trust, respect and cooperation among kitchen staff
- Serve as a role model demonstrating appropriate behaviors
- Maintain employee productivity and understanding of expectations
- Establish and maintain open collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations and provide feedback
- Recognize successful performance and achieve desired results
- Provide exceptional customer service to enhance satisfaction and retention
- Manage day-to-day kitchen operations meeting customer quality expectations
- Set positive example for guest relations
- Empower employees to provide excellent service
- Interact with guests to gather feedback and handle complaints
- Achieve and exceed performance, budget, and team goals
- Develop plans to prioritize, organize and accomplish work
- Utilize labor management systems to schedule effectively
- Train employees in safety procedures
- Identify and address staff development needs through coaching and mentoring
- Facilitate employee performance appraisal process
- Communicate and resolve employee issues with department management and HR
- Provide information to supervisors and team members
- Analyze information and solve operational problems
- Attend and participate in relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Browse restaurant and hotel jobs on OysterLink.
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