Job
Description
Role Overview: You will be an entry-level management position focusing on successfully accomplishing daily objectives in the kitchen. You will assist in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Your role will contribute to ensuring guest and employee satisfaction while maintaining the operating budget. Key Responsibilities: - Maintain food handling and sanitation standards. - Perform all duties of culinary and related kitchen area employees in high-demand times. - Oversee production and preparation of culinary items. - Ensure employees keep their work areas clean and sanitary. - Work with Restaurant and Banquet departments to coordinate service and timing of events and meals. - Comply with loss prevention policies and procedures. - Strive to improve service performance. - Communicate areas in need of attention to staff and follow up to ensure follow-through. - Lead shifts while personally preparing food items and executing requests based on required specifications. - Prepare and cook foods of all types, either on a regular basis or for special guests or functions. - Supervise and coordinate activities of cooks and workers engaged in food preparation. - Check the quality of raw and cooked food products to ensure that standards are met. - Assist in determining how food should be presented and create decorative food displays. - Supervise daily shift operations. - Ensure all employees have proper supplies, equipment, and uniforms. - Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met. - Ensure completion of assigned duties. - Participate in the employee performance appraisal process, giving feedback as needed. - Handle employee questions and concerns. - Communicate performance expectations in accordance with job descriptions for each position. - Participate in an ongoing employee recognition program. - Conduct training when appropriate. - Monitor employees" progress towards meeting performance expectations. - Participate in department meetings and continually communicate a clear and consistent message regarding the departmental goals to produce desired results. - Support and assist with new menus, concepts, and promotions for the Restaurant outlets and Banquets. - Report malfunctions in department equipment. - Purchase appropriate supplies and manage food and supply inventories according to budget. - Attend and participate in all pertinent meetings. Qualifications Required: - High school diploma or GED; 4 years of 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 of experience in the culinary, food and beverage, or related professional area. Additional Information: Marriott International is an equal opportunity employer that believes in hiring a diverse workforce and sustaining an inclusive, people-first culture. The company is committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. Joining Marriott Hotels means exploring a career with a portfolio of brands within Marriott International, where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott, part of Marriott International's luxury portfolio, offers opportunities for training, development, recognition, and a luxury environment with a focus on holistic well-being. Associates at JW Marriott enjoy a work experience unlike any other, where they can pursue their passions in a community that values camaraderie and exceptional guest care.,
