ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the GeneralManager.

Culinary Tasks: 40%

• Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner
• Assist on line during heavy meal times
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Determines how food should be presented, and create decorative food displays
• Ensures compliance with food handling and sanitation standards

Managerial Tasks: 40%

• Provides direction for all day-to-day operations

  Please find below the revised version of the text:

  ESSENTIAL DUTIES AND RESPONSIBILITIES: The General Manager may assign additional duties.

  Culinary Tasks: 40%
  

  • Prepare food as per the menu, guest or party request, or management request, in a clean, safe, and timely manner.
  • Assist on line during heavy meal times.
  • Monitor the quality of raw and cooked food products to ensure that standards are met.
  • Determine how food should be presented and create decorative food displays.
  • Ensure compliance with food handling and sanitation standards.
  Managerial Tasks: 40%
  

  • Provide direction for all day-to-day operations.
  • Recruit, hire, and train culinary staff.
  • Impose disciplinary action when necessary.
  • Conduct annual performance reviews for all culinary staff.
  Guest Services: 15%
  

  • Interact with guests to obtain feedback on product quality and service levels.
  • Respond to and handle guest problems and complaints.
  • Observe service behaviors of employees and provide feedback to individuals and managers.
  Administrative Tasks: 5%
  

  • Keep a clean work area according to health and kitchen standards.
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Ensure property policies are administered fairly and consistently.
  • Manage the inventory of all back-of-the-house kitchen items.
  • Create and implement new menu items.
  • Maintain a low labor cost.
  • Schedule all culinary employees based on occupancy, events, and employee status.
  • Attend all BEO, F&B, Culinary, and staff meetings.
  • Participate in required M.O.D. coverage as scheduled.
  • Establish goals, including performance goals, budget goals, team goals, etc.
  • Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Recruit, hire, and train culinary staff
• Impose disciplinary action when necessary
• Conducts annual performance reviews for all culinary staff

Guest Services: 15%

• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Observes service behaviors of employees and provides feedback to individuals and managers

Administrative Tasks: 5%

• Keep a clean work area according to health and kitchen standards
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Ensures property policies are administered fairly and consistently
• Manage inventory of all back of the house kitchen items
• Create and implement new menu items
• Maintain a low labor cost
• Schedule all culinary employees based on occupancy, events, and employee status
• Attend all BEO, F&B, Culinary, and staff meetings
• Establishes goals including performance goals, budget goals, team goals, etc.

Manages department controllable expenses including food cost, supplies, uniforms, and equipment

Benefits:

• 401k company match of 100% up to 3%, and 50% for the next 2%.
• Medical, dental, and vision benefits are available after 90 days of full-time employment.
• Basic life insurance of $50,000 is company-paid.
• Travel discounts are available at Marriott properties.
• Paid time off is offered.
• Vacation time is also provided.