Specialty Restaurant Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $73,000.00 - $98,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

bonus eligibility

Job Description

Marriott International is a world-renowned hospitality company recognized for its commitment to quality, service excellence, and employee development. A leader in the food and beverage and culinary industry, Marriott operates a diverse portfolio of hotels and specialty restaurants nationwide and internationally, providing luxurious and memorable experiences to guests. At the heart of Marriott's success is its dedication to fostering a welcoming environment that celebrates the unique talents and backgrounds of its associates. Marriott offers full-time management positions that are vital in maintaining the reputation of its specialty restaurants, with salaries ranging from $73,000 to $98,000 annually and eligibility for bonuses.

This role is a Specialty Restaurant Kitchen Manager located at 320 N Dearborn St, Chicago, Illinois. The position requires a strong leader and culinary professional to ensure the highest quality and consistency of food production in the specialty restaurant kitchen. This role involves hands-on culinary tasks while supervising kitchen staff and overseeing all food-related functions including menu coordination, purchasing, staffing, and food preparation. The manager is accountable for sanitation and food safety standards and works diligently to maintain the operating budget without compromising customer satisfaction and employee morale. This management role is ideal for a passionate individual who thrives in a fast-paced hospitality environment, eager to elevate guest experiences and lead a dynamic team.

Key responsibilities include developing culinary standards, supervising kitchen operations, managing food quantities and presentation, and ensuring compliance with health and safety regulations. The manager also plays a vital role in human resource activities such as training kitchen staff, managing employee performance, and fostering a cooperative workplace culture. Apart from operational duties, this role emphasizes exceptional customer service by addressing guest feedback and continuously improving service quality. Marriott values its employees' well-being and offers competitive benefits to empower career growth and personal development. Prospective candidates who are highly organized, committed to excellence, and passionate about culinary arts will find this position rewarding and aligned with their professional aspirations.

Job Requirements

high school diploma or GED or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
minimum 2 years experience in culinary or food and beverage industry
strong leadership and interpersonal skills
ability to work full time
knowledge of food safety laws and regulations
ability to manage kitchen staff and daily operations
excellent communication skills
capability to handle guest feedback and complaints
proficiency in planning and organizing kitchen activities

Job Qualifications

high school diploma or GED with 4 years experience in culinary or food and beverage
or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years experience
strong leadership and communication skills
demonstrated ability to manage kitchen teams
knowledge of food safety and sanitation standards
experience with menu development and food presentation
ability to handle customer service issues effectively
proficiency in budgeting and operational management
experience in employee training and development
problem-solving skills
commitment to quality and guest satisfaction
ability to work in a fast-paced environment

Job Duties

develop culinary standards and create new menu applications for the specialty restaurant
supervise specialty restaurant kitchen shift operations and ensure compliance with food and beverage policies
maintain food preparation, handling, and correct storage standards
plan and manage food quantities and plating requirements
communicate production needs to key personnel
assist in developing daily and seasonal menu items
ensure compliance with all applicable laws and regulations
supervise and coordinate activities of cooks and kitchen workers
lead, influence, and encourage kitchen team using interpersonal and communication skills
prepare food items and execute requests during shifts
manage day-to-day kitchen operations and staff
build mutual trust and cooperation among team members
ensure productivity and cross-training of employees
establish and maintain open, collaborative relationships within the team
set and support achievement of kitchen goals including performance and budget goals
develop plans to organize and prioritize daily kitchen operations
manage kitchen operations to meet financial objectives
investigate, report, and follow-up on employee accidents
implement company safety standards
provide exceptional customer service and handle guest complaints
manage employee training, coaching, and development
participate in staff hiring and performance appraisal processes
communicate effectively with supervisors, co-workers, and subordinates
analyze information to solve problems and attend pertinent meetings