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About the Role

Accountable for the overall success of daily kitchen operations, leading staff, managing food functions, and ensuring guest and employee satisfaction while maximizing financial performance. Supervises all kitchen areas to ensure consistent, high-quality products and guides staff development, ensuring sanitation and food standards are achieved.

Responsibilities

• Leads kitchen management team and provides direction for all day-to-day operations.
• Performs duties in employees' absence or determines appropriate replacement.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees.
• Solicits employee feedback and addresses employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrates new cooking techniques and equipment to staff.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, and team goals.
• Communicates the importance of safety procedures and ensures employee understanding.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products.
• Determines how food should be presented and creates decorative food displays.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving, and food storage standards.
• Prepares and cooks foods of all types.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs.
• Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Displays leadership in guest hospitality and exemplifies excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service and ensures ongoing training.
• Reviews comment cards, guest satisfaction results, and other data to identify areas of improvement.
• Identifies the developmental needs of others and coaches, mentors, or helps others improve knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback.
• Manages employee progressive discipline procedures.
• Ensures disciplinary procedures and documentation are completed according to SOPs and LSOPs.
• Provides information to executive teams, managers, supervisors, co-workers, and subordinates.
• Analyzes information and evaluates results to choose the best solution and solve problems.

Requirements

• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

Skills

• Culinary talents
• Food preparation
• Purchasing
• Receiving
• Menu development
• Food handling
• Sanitation
• Customer service
• Leadership
• Communication
• Problem-solving

Experience Level

• 6 years experience in the culinary, food and beverage, or related professional area
• 4 years experience in the culinary, food and beverage, or related professional area

Education Level

• High school diploma or GED
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major

About the Company

• 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 celebrated.
• Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.
• W Hotels’ mission is to Ignite Curiosity, Expand Worlds.
• We are a place to experience life.
• We’re here to open doors and open minds.
• We are constantly inspired by new faces and new experiences.
• A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe.
• Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life.
• If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels.
• In joining W Hotels, 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.

Equal Opportunity

• We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.