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Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $30.77 - $33.65
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Vacation Time
sick leave
Pet insurance
401(k) Plan
Job Description
HEI Hotels and Resorts is a renowned hospitality management company committed to excellence and recognized for its dedication to associate development and guest satisfaction. They proudly manage a vast portfolio of properties known for their quality accommodations and exceptional service, one of which is the JW Marriott Anaheim, a prestigious AAA Four Diamond resort located less than a mile from Disneyland and the Anaheim Convention Center. This resort exemplifies luxury and convenience, making it a highly sought-after destination for both leisure and business travelers. HEI Hotels and Resorts places a strong emphasis on its people, acknowledging them as their greatest... Show More
Job Requirements
- Post-high school education preferred
- At least five years experience in related culinary or food service management roles
- Prior hotel experience preferred
- Ability to manage and lead kitchen staff
- Strong knowledge of food safety and sanitation regulations
- Competency in budgeting and cost control
- Excellent leadership and communication skills
- Ability to work effectively under pressure and meet deadlines
Job Qualifications
- Two or more years of post-high school education, culinary education desirable
- Five or more years of employment in a related position
- Hotel experience preferred
- Advanced knowledge of food profession principles and practices
- Knowledge of hotel operations including marketing, security and safety, personnel and labor relations, business plans, maintenance, budgeting, quality assurance, hospitality law, and long-range planning
- Leadership skills to motivate and develop staff
- Ability to work effectively under time constraints
- Effective verbal and written communication skills
- Ability to adapt communication style to different audiences
Job Duties
- Manage the daily production, preparation, and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product
- Manage human resources in the production and preparation areas of the kitchen including interviewing, hiring, scheduling, training, developing, coaching, counseling, conducting performance and salary reviews, and recommending discipline or termination
- Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment
- Monitor, analyze and control all labor and food costs and prepare appropriate reports, charts, and schedules to meet or exceed budgets
- Promote the Accident Prevention Program to minimize liabilities and related expenses
- Assist the Executive Chef in the creation, costing, and implementation of seasonal and special menus
- Assume the responsibilities of the Executive Chef in his or her absence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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