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About the Role

Accountable for the quality, consistency, and production of the restaurant kitchen. This role exhibits culinary talents by performing tasks while leading staff and managing all food-related functions. It coordinates menus, purchasing, staffing, and food preparation for the property's restaurant, aiming to improve guest and employee satisfaction while maintaining the operating budget. The position ensures sanitation and food standards are achieved and develops and trains the team to improve results.

Responsibilities

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations, and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communicates production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and correct temperature of all food products.
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 food displays.
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 example.
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.
Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports, and follows up on employee accidents.
Knows and implements company safety standards.
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
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 service levels.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
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 person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Requirements

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 professional area.

Skills

Culinary talents
Food preparation
Menu coordination
Purchasing
Staffing
Sanitation standards
Food standards
Team development
Training
Interpersonal skills
Communication skills
Financial/business decision making
Honesty
Integrity
Leadership
Human resource management
Problem-solving
Customer service

Experience Level

4 years experience in the culinary, food and beverage, or related professional area
2 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. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.
But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.
We invite you to join us today. In joining EDITION, 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

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