DescriptionAdditional Information: This hotel is owned and operated by an independent franchisee HMI Hotel Group. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.
Job Summary
Manages daily kitchen operations for the All Day Dining outlet ensuring high-quality food production consistency and efficient execution across buffet and à la carte service. Drives operational performance team coordination and guest satisfaction while maintaining Marriott culinary and hygiene standards.
Education and Experience
Bachelors degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 7 years experience in the culinary food and beverage or related professional area in international hospitality brands
Key Responsibilities
Managing Kitchen Operations
Manage day-to-day kitchen operations for All Day Dining including buffet and à la carte service
Ensure food preparation production and presentation meet quality and brand standards
Coordinate with Sous Chefs and kitchen team for smooth service execution
Ensure readiness of kitchen for breakfast lunch dinner and banquet support operations
Managing Buffet and Service Execution
Oversee buffet setup replenishment and presentation standards during service periods
Ensure freshness consistency and availability of food items throughout operations
Coordinate live stations and special food presentations where applicable
Monitor service flow and support timely food production during peak periods
Ensuring Food Safety Hygiene and Brand Standards
Ensure full compliance with food safety hygiene and sanitation standards at all times
Adhere to Marriott brand standards for food preparation handling and presentation
Follow all food safety guidelines including proper storage temperature control and handling procedures
Maintain awareness and compliance with food allergens and dietary requirements
Ensure cleanliness and organization of all service and kitchen interface areas
Managing Operational Performance
Monitor production efficiency and minimize wastage
Support cost control initiatives including food cost and portion control
Ensure optimal use of kitchen resources and equipment
Monitor buffet production levels and reduce unnecessary food loss
Coordinating Team and Workflow
Guide kitchen team during operations and service periods
Ensure effective communication within kitchen and with service teams
Maintain workflow efficiency across preparation and service
Support training and development of kitchen team members
Ensuring Guest Experience
Ensure food quality and buffet presentation meet guest expectations consistently
Support timely service delivery during operations
Assist in addressing guest feedback and improving dining experience
Maintaining Standards and Procedures
Ensure adherence to kitchen procedures and operational standards
Maintain cleanliness and organization of kitchen areas
Ensure compliance with company policies and safety standards
Additional Responsibilities
Duties and responsibilities are not limited to the above scope and may extend based on business requirements requiring to perform other reasonable duties as assigned by management.
This company is an equal opportunity employer.
frnch1
Job Location:
Monthly Salary:
Posted:
Application Deadline:
Vacancies:
