n JOB SUMMARY n n Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen Assists in leading staff while personally assisting in all areas of the kitchen including food production purchasing and kitchen sanitation Position contributes to ensuring guest and employee satisfaction while maintaining the operating budgetn n CANDIDATE PROFILE n n Education and Experience n High school diploma or GED 4 years experience in the culinary food and beverage or related professional arean ORn 2year 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 arean n CORE WORK ACTIVITIES n n Ensuring Culinary Standards and Responsibilities are Met n Maintains food handling and sanitation standardsn Performs all duties of Culinary and related kitchen area employees in high demand timesn Oversees production and preparation of culinary itemsn Ensures employees keep their work areas clean and sanitaryn Works with Restaurant and Banquet departments to coordinate service and timing of events and mealsn Complies with loss prevention policies and proceduresn Strives to improve service performancen Communicates areas in need of attention to staff and follows up to ensure follow throughn Leads shifts while personally preparing food items and executing requests based on required specificationsn Prepares and cooks foods of all types either on a regular basis or for special guests or functionsn Supervises and coordinates activities of cooks and workers engaged in food preparationn Checks the quality of raw and cooked food products to ensure that standards are metn Assists in determining how food should be presented and creates decorative food displaysn n Supporting Culinary Team Activities n Supervises daily shift operationsn Ensures all employees have proper supplies equipment and uniformsn Supervises staffing levels to ensure that guest service operational needs and financial objectives are metn Ensures completion of assigned dutiesn Participates in the employee performance appraisal process giving feedback as neededn Handles employee questions and concernsn Communicates performance expectations in accordance with job descriptions for each positionn Participates in an ongoing employee recognition programn Conducts training when appropriaten Monitors employees progress towards meeting performance expectationsn n Maintaining Culinary Goals n Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired resultsn Supports and assists with new menus concepts and promotions for the Restaurant outlets and Banquetsn n Providing Exceptional Customer Service n Sets a positive example for guest relationsn Handles guest problems and complaints seeking assistance from supervisor as necessaryn Empowers employees to provide excellent customer service within guidelinesn n n Additional Responsibilities n Reports malfunctions in department equipmentn Purchases appropriate supplies and manages food and supply inventories according to budgetn Attends and participates in all pertinent meetingsn nnn nn At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity We actively foster an environment where the unique backgrounds of our associates are valued and celebratedOur greatest strength lies in the rich blend of culture talent and experiences of our associates We are committed to nondiscrimination on any protected basis including disability veteran status or other basis protected by applicable law
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