Job Description: Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Job Responsibilities: Ensures employees keep their work areas clean and sanitary. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Complies with loss prevention policies and procedures. Maintains food handling and sanitation standards. Sets a positive example for guest relations. Oversees production and preparation of culinary items. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Handles employee questions and concerns. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Serves as a role model to demonstrate appropriate behaviors. Ensures completion of assigned duties. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Follows specific goals and plans to prioritize, organize, and accomplish your work. Reports malfunctions in department equipment. Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. Performs all duties of Culinary and related kitchen area employees in high demand times. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Analyzes information and evaluating results to choose the best solution and solve problems. Leads shifts while personally preparing food items and executing requests based on required specifications. Places orders for appropriate supplies and manages food and supply inventories according to budget. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Communicates areas in need of attention to staff and follows up to ensure follow through. Ensures and maintains the productivity level of employees. Coordinates activities of cooks and workers engaged in food preparation. Ensures all employees have proper supplies, equipment and uniforms. Job Requirements: High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. Job Details: Company: Marriott Vacancy Type: Full Time Job Location: Scottsdale, AZ, US Application Deadline: N/A Apply Here vacancyoptions.com
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