Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $86,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
Performance bonus
Training and Development
Job Description
JW Marriott Tucson Starr Pass Resort & Spa is a luxurious destination located in Tucson, Arizona, offering guests an immersive experience in comfort and elegance. As part of Marriott International's luxury portfolio, JW Marriott properties are renowned for their commitment to exceptional hospitality, unparalleled service, and maintaining the highest standards across the globe. The resort itself is situated at 3800 W. Starr Pass Boulevard, enveloped by the picturesque beauty of the desert landscape, providing both a serene escape and a vibrant cultural experience. The resort draws in visitors seeking a high-end, rejuvenating stay complemented by exceptional dining experiences, a variety... 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 from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years experience in culinary, food and beverage, or related professional area
- strong leadership and interpersonal skills
- excellent communication skills
- ability to manage kitchen operations and staff
- familiarity with food safety regulations
- capability to develop and execute menus
- ability to maintain budgetary goals
- dedication to maintaining quality and customer satisfaction
- effective problem-solving skills
- ability to train and develop others
Job Qualifications
- high school diploma or GED with 4 years 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 experience
- strong leadership and management skills
- excellent interpersonal and communication abilities
- knowledge of food safety and sanitation standards
- ability to develop menus and culinary concepts
- experience in budgeting and cost control
- skills in employee training and development
- proficiency in managing kitchen operations
- problem-solving and decision-making capabilities
- customer service orientation
- knowledge of applicable laws and regulations
- ability to work effectively in a team environment
Job Duties
- develops, designs, or creates new culinary applications, ideas, and systems for the specialty restaurant
- supervises specialty restaurant kitchen shift operations ensuring compliance with food and beverage policies, standards, and procedures
- maintains food preparation handling and correct storage standards
- recognizes superior quality products, presentations, and flavor
- plans and manages food quantities and plating requirements
- communicates production needs to key personnel
- assists in developing daily and seasonal menu items
- ensures compliance with all applicable laws and regulations
- follows proper handling and temperature protocols for food products
- estimates daily specialty restaurant production needs
- prepares and cooks foods for regular and special guests
- checks quality of raw and cooked food products
- determines food presentation and creates decorative displays
- supervises and coordinates activities of cooks and food preparation workers
- utilizes interpersonal and communication skills to lead, influence, and encourage team members
- leads shift teams while personally preparing food items and executing requests
- manages specialty restaurant kitchen employees and day-to-day operations
- builds mutual trust, respect, and cooperation among team members
- serves as a role model demonstrating appropriate behavior
- ensures productivity level of employees
- cross-trains employees to support daily operations
- ensures employees understand expectations and parameters
- establishes and maintains open collaborative relationships within the team
- sets and supports achievement of kitchen goals including performance, budget, and team goals
- develops guidance and plans to prioritize and organize daily kitchen operations
- manages kitchen operation to achieve or exceed financial goals
- investigates and reports employee accidents
- implements company safety standards
- provides exceptional customer service exceeding guest expectations
- manages day-to-day operations to maintain quality standards
- improves service through feedback and coaching
- sets a positive example for guest relations
- emphasizes guest satisfaction in meetings and continuous improvement
- empowers employees to provide excellent customer service
- handles guest problems and complaints
- interacts with guests for feedback on product and service quality
- identifies developmental needs and coaches team members
- participates in training staff on menu items
- manages progressive discipline procedures
- participates in performance appraisal process providing feedback
- uses on-the-job training tools
- assists in interviewing and hiring employees
- communicates information to team and supervisors
- analyzes information and evaluates results to solve problems
- attends and participates in meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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