Company: Marriott International
Posted on: September 8, 2023
Accountable for the quality, consistency and production of the
restaurant kitchen. Exhibits culinary talents by personally
performing tasks while leading the staff and managing all food
related functions. Coordinates menus, purchasing, staffing and food
preparation for the restaurant(s). 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.
Education and Experience
---High school diploma or GED; 4 years experience in the culinary,
food and beverage, or related professional area.
---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
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
---Develops, designs, or creates new applications, ideas,
relationships, systems, or products, including artistic
contributions for restaurant.
---Supervises restaurant kitchen shift operations and ensures
compliance with all Food & Beverage policies, standards and
---Maintains food preparation handling and correct storage
---Recognizes superior quality products, presentations and
---Plans and manages food quantities and plating requirements for
---Communications production needs to key personnel.
---Assists in developing daily and seasonal menu items for the
---Ensures compliance with all applicable laws and regulations.
---Follows proper handling and right temperature of all food
---Estimates 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
Leading Discipline Teams
---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
---Leads shift teams while personally preparing food items and
executing requests based on required specifications.
---Supervises and manages restaurant kitchen employees. Managing
all day-to-day operations. 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
---Ensuring and maintaining the productivity level of
---Ensures employees are cross-trained to support successful daily
---Ensures employees understand expectations and parameters.
---Establishes and maintains open, collaborative relationships with
employees and ensures employees do the same within the team.
Maintaining Restaurant 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
---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
Managing and Conducting Human Resource Activities
---Identifies the developmental needs of others and coaching,
mentoring, or otherwise helping others to improve their knowledge
---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.
---Provides information to supervisors, co-workers, and
subordinates by telephone, in written form, e-mail, or in
---Analyzes information and evaluating results to choose the best
solution and solve problems.
---Attends and participates in all pertinent meetings.
The salary range for this position is $64,480.00 to $88,875.00
annually. This position offers health care benefits, flexible
spending accounts, 401(k) plan, accrued paid time off (including
sick leave where applicable), life insurance, disability coverage,
other life and work wellness benefits and may include incentive
compensation. Benefits and incentive compensation may be subject to
generally applicable eligibility, waiting period, contribution, and
other requirements and conditions.
Marriott International is an equal opportunity employer. We believe
in hiring a diverse workforce and sustaining an inclusive,
people-first culture. We are committed to non-discrimination on any
protected basis, such as disability and veteran status, or any
other basis covered under applicable law. Marriott International
considers for employment qualified applicants with criminal
histories consistent with applicable federal, state and local
About the Team
At more than 100 award-winning properties worldwide, The
Ritz-Carlton Ladies and Gentlemen create experiences so exceptional
that long after a guest stays with us, the experience stays with
them. Attracting the world's top hospitality professionals who
curate lifelong memories, we believe that everyone succeeds when
they are empowered to be creative, thoughtful and
Every day, we set the standard for rare and special luxury service
the world over and pride ourselves on delivering excellence in the
care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The
Ritz-Carlton are delivered graciously and thoughtfully every day.
The Gold Standards are the foundation of The Ritz-Carlton and are
what guides us each day to be better than the next. It is this
foundation and our belief that our culture drives success by which
The Ritz Carlton has earned the reputation as a global brand leader
in luxury hospitality. As part of our team, you will learn and
exemplify the Gold Standards, such as our Employee Promise, Credo
and our Service Values. And our promise to you is that we offer the
chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with
Marriott International. Be where you can do your best work, begin
your purpose, belong to an amazing global team, and become the best
version of you.
Keywords: Marriott International, Lincoln , Restaurant Chef, Hospitality & Tourism , Truckee, California
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