JOB SUMMARY
Accountable for overall success
of the daily restaurant 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 restaurant 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
• 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 restaurant 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 restaurant kitchen
personnel daily.
• Assists Executive Chef with all
restaurant 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 restaurant
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 Restaurant
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.
• Schedules employees to meet
business demands and tracks 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.
Marriott International is an
equal opportunity employer committed to hiring a diverse workforce and
sustaining an inclusive culture. Marriott International does not discriminate
on the basis of disability, veteran status or any other basis protected under
federal, state or local laws.