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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $77,000.00 - $102,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
bonus eligible
Career development opportunities
Job Description
The Ritz-Carlton Dallas Las Colinas is a distinguished luxury hotel located in Irving, Texas, known for delivering exceptional guest experiences with an emphasis on sophistication and personalized service. As part of the globally respected Ritz-Carlton brand under Marriott International, the hotel upholds the highest standards in hospitality, combining elegant accommodations, culinary excellence, and world-class amenities. The property prides itself on fostering a culture that respects diversity, encourages creativity, and empowers its employees to excel in a supportive environment. The commitment to delivering the Gold Standards—comprising the Employee Promise, Credo, and Service Values—ensures that both guests and employees experience an uplifting... Show More
Job Requirements
- high school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in culinary, food and beverage, or related professional area
- excellent communication skills
- strong leadership abilities
- knowledge of food safety and sanitation standards
- ability to work flexible hours including weekends and holidays
- physical stamina to stand and perform kitchen duties
- valid work authorization for United States
- ability to handle high-pressure situations and multitask efficiently
Job Qualifications
- high school diploma or GED with 4 years experience in 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 with 2 years experience
- strong leadership and interpersonal communication skills
- knowledge of food safety, sanitation, and health regulations
- ability to manage kitchen operations and staff effectively
- proficiency in menu planning and food presentation
- experience in budgeting and financial management
- problem-solving and decision-making abilities
- commitment to delivering exceptional customer service
- ability to train and mentor employees
- capacity to work collaboratively within a team environment
Job Duties
- develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant
- supervises specialty restaurant kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- maintains food preparation handling and correct storage standards
- plans and manages food quantities and plating requirements for the specialty restaurant
- communicates production needs to key personnel
- assists in developing daily and seasonal menu items for the specialty restaurant
- ensures compliance with all applicable laws and regulations
- prepares and cooks foods of all types, either regularly or for special guests or functions
- checks the quality of raw and cooked food products to ensure standards are met
- determines how food should be presented and creates decorative food displays
- supervises and coordinates activities of cooks and workers engaged in food preparation
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- leads shift teams while personally preparing food items and executing requests based on required specifications
- manages specialty restaurant kitchen employees and day-to-day operations
- encourages and builds mutual trust, respect, and cooperation among team members
- serves as a role model demonstrating appropriate behaviors
- ensures productivity levels of employees
- ensures employees are cross-trained to support daily operations
- establishes and maintains open, collaborative relationships among employees
- sets and supports achievement of kitchen performance, budget, and team goals
- develops guidance and plans to prioritize, organize, and accomplish daily kitchen work
- manages kitchen operations to achieve or exceed financial goals
- investigates, reports, and follows up on employee accidents
- knows and implements safety standards
- provides exceptional customer service and manages guest satisfaction and retention
- handles guest problems and complaints
- interacts with guests for feedback
- identifies developmental needs of others and coaches or mentors team members
- participates in training staff on menu items
- manages employee discipline and participates in performance appraisals
- assists in interviewing and hiring staff
- communicates effectively through various channels
- analyzes information to solve problems
- attends and participates in pertinent meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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