Jobs at Marriott International, Inc. – Apply Now

Job ID: 26029098

Job Summary

• Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works with team to improve guest and employee satisfaction while maintaining the operating budget.
• Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Candidate Profile
Education and Experience:

• High School Diploma or GED; 4 years experience in the 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 the culinary, food and beverage, or related professional area.

Core Work Activiites
Ensuring Culinary Standards and Responsibilities are Met:

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & 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 for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to key personnel.
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team:

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Assumes duties of the Sous Chef in his/her absence.
• Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals:

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities :

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

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Position Summary

• Follow all company policies and procedures; protect company assets.
• Address guests’ service needs.
• Exchange information with other employees using electronic devices.
• Develop and maintain positive working relationships with others.
• Communicate with other IS personnel to troubleshoot and resolve technical problems or issues related to computer software and systems, internet access, hardware and peripheral equipment.
• Refer major problems or defective products to vendors / technicians.
• Respond to program error messages by finding and correcting problems or terminating the program.
• Enter commands and activate controls on computer and peripheral equipment.
• Inspect, test, and diagnose computer equipment and systems.
• Maintain inventory of all technology devices.
• Maintain computer networks, support server system(s), and supporting software.
• Provide network communications support.
• Maintain and upgrade hardware, software and website technical architecture related to hardware and telecommunication connectivity.
• Perform system backups.
• Provide end-user support.
• Manage user accounts, including set up, removal, and resetting passwords in order to ensure confidentiality and proper use.
• Install, configure, and modify workstations.
• Modify workstations, including set up of cables, desktop computers, laptops, docking stations, and printers.
• Read technical manuals, confer with users, or conduct computer diagnostics to investigate and resolve problems or to provide technical assistance and support. Secure all backup tapes and computer / telephone rooms.
• Educate users regarding procedures for securing Personal Identifiable Information (PII).
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Preferred Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None.