Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,000.00 - $86,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligible
Professional development opportunities
Job Description
Marriott International is a globally renowned hospitality company that operates a comprehensive portfolio of leading hotel brands, including The St. Regis Hotels & Resorts. The St. Regis brand, famous for its timeless glamour and commitment to delivering luxurious experiences, manages more than 50 luxury hotels and resorts worldwide. Located in prestigious addresses, The St. Regis hotels merge classic sophistication with modern sensibility, offering guests an unparalleled level of bespoke and anticipatory service, including signature Butler Service. Marriott International values diversity and inclusivity and is committed to providing equal employment opportunities that embrace the unique backgrounds and talents of its associates.Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary or food and beverage field
- OR 2-year degree in Culinary Arts or related field
- 2 years relevant experience
- Ability to manage kitchen operations
- Strong leadership and communication skills
- Knowledge of sanitation and food handling standards
- Ability to prepare and present food
- Experience in staff supervision and training
- Customer service skills
- Flexibility to work full time
- Commitment to company policies and quality standards
Job Qualifications
- High school diploma or GED with 4 years of culinary or food and beverage experience
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years experience
- Proven culinary skills and experience in food preparation and kitchen management
- Strong leadership and team-building skills
- Knowledge of food safety and sanitation standards
- Ability to develop new culinary concepts and food presentations
- Excellent communication and interpersonal skills
- Experience managing kitchen staff and scheduling
- Proficiency with labor management systems
- Ability to train and mentor employees
- Customer service-oriented mindset
- Problem-solving and decision-making abilities
- Familiarity with food purchasing and inventory management
Job Duties
- Manage kitchen shift operations and ensure compliance with food and beverage policies
- Estimate daily production needs and communicate with kitchen personnel
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook foods for guests and special functions
- Develop new recipes, food presentations, and decorative displays
- Maintain purchasing, receiving, and food storage standards
- Ensure compliance with food handling and sanitation standards
- Supervise and coordinate activities of kitchen staff
- Lead shifts by personally preparing food items and fulfilling requests
- Use interpersonal skills to lead, influence, and motivate team members
- Build mutual trust, respect, and cooperation among employees
- Serve as a role model demonstrating appropriate behaviors
- Maintain employee productivity and ensure understanding of expectations
- Establish collaborative relationships among team members
- Administer property policies fairly and consistently
- Communicate performance expectations and recognize strong performance
- Provide exceptional customer service and manage guest relations
- Handle guest complaints and obtain service feedback
- Achieve performance, budget, and team goals
- Utilize labor management systems for scheduling and attendance tracking
- Train employees in safety procedures
- Identify developmental needs and coach staff
- Participate in employee performance appraisals
- Attend relevant meetings and communicate information
- Analyze problems and implement solutions
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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