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.
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 compassionate.
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
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 ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
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.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.
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.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
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.
Culinary Expertise:
- Culinary Knowledge and Skills: Expertise in food preparation, cooking, and presentation to ensure high-quality products. Ability to develop new recipes, designs, and food applications to elevate the dining experience.
- Food Safety and Sanitation: In-depth understanding of food safety standards, proper food handling, and sanitation practices to ensure compliance with health regulations and to maintain a safe kitchen environment.
- Quality Control: Ability to evaluate the quality of raw and cooked food, ensuring all products meet high standards of taste, presentation, and consistency.
- Menu Planning and Design: Skills in developing menus and food displays that meet guest expectations while maintaining cost control and operational efficiency.
Leadership and Management:
- Staff Supervision: Strong ability to supervise and motivate kitchen staff, ensuring they understand their roles and adhere to standards, including productivity levels and performance expectations.
- Team Coordination: Ability to lead kitchen shifts, manage daily operations, and ensure smooth coordination between cooks, kitchen staff, and other departments to meet service goals.
- Mentoring and Development: Capable of identifying developmental needs of staff and providing coaching, training, and mentoring to help improve performance and culinary skills.
- Employee Performance Management: Ability to provide feedback, conduct performance appraisals, and handle staff-related issues in collaboration with HR.
- Conflict Resolution: Strong interpersonal skills to manage conflicts within the kitchen and resolve them efficiently to maintain a positive work environment.
Customer Service Excellence:
- Guest Relations: Ability to interact with guests, obtain feedback on food quality, handle complaints, and ensure exceptional service, leading to high levels of customer satisfaction and retention.
- Exceeding Expectations: Consistently delivering service above and beyond guest expectations, setting a positive example for the team in customer relations.
Operations and Budget Management:
- Cost Control: Proficient in managing kitchen operations within the established budget, including purchasing, receiving, and food storage, to ensure financial objectives are met.
- Labor Management: Skilled in using labor management systems to schedule kitchen staff based on business needs, ensuring efficiency and cost-effective use of labor.
- Inventory Management: Ability to monitor inventory, estimate daily production needs, and ensure optimal stock levels for smooth operations.
Communication and Interpersonal Skills:
- Effective Communication: Ability to communicate clearly and effectively with staff, guests, and management through verbal, written, or digital means. This includes giving clear instructions and providing regular updates.
- Team Building: Ability to build trust, foster cooperation, and maintain strong relationships within the kitchen team and with other departments.
- Motivating Others: Strong motivational skills to inspire kitchen staff, ensuring high morale and productivity.
Problem-Solving and Decision-Making:
- Analytical Thinking: Ability to analyze operational challenges and implement effective solutions, ensuring smooth kitchen operations and guest satisfaction.
- Decision Making: Quick and effective decision-making, particularly when handling unexpected situations or issues in the kitchen.
Training and Development:
- On-the-job Training: Skilled in training new staff and ensuring they understand kitchen standards, safety procedures, and best practices.
- Continuous Improvement: Focus on ongoing professional development, both for personal growth and to enhance team performance.
Qualifications and Experience:
- Educational Requirements: High school diploma/GED or a 2-year degree in Culinary Arts, Hotel & Restaurant Management, or related fields.
- Experience: Minimum of 4 years (or 2 years with a degree) in culinary, food and beverage, or a related professional area, including experience in kitchen management.
Additional Skills:
- Time Management: Excellent time management skills to ensure efficient kitchen operations, from food prep to service.
- Attention to Detail: High attention to detail to ensure food quality, presentation, and compliance with standards.
- Adaptability: Ability to thrive in a fast-paced, high-pressure kitchen environment, adapting quickly to changing demands.
