The experience, skills and knowledge and education/certification components of the Candidate Profile should be presented as preferences rather than requirements unless an individual would not be hired for the position without these. Equivalent work experience may be substituted for years of experience.
Education and Experience
· High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area, OR
· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary, food and beverage, or related professional area.
Skills and Knowledge
· Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Marriott in alignment with its values.
· Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
· Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.
· Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required
· Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
· Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
· Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Marriott's Spirit to Serve.
· Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
· Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Personal Expertise
· Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
o Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
o Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
o Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
o Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
o Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
o Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
o Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
o Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
o Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.
o Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
· Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
o Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
o Mathematical Reasoning - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
o Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
o Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
o Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Technical Expertise (Learning and Applying Personal Expertise)
The following are specific responsibilities and contributions critical to the successful performance of the position:
Ensuring Culinary Standards and Responsibilities are Met
· Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
· Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
· Assists Executive Sous Chef with all kitchen operations and preparation.
· Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
· Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
· Assists in determining how food should be presented and creates decorative food displays.
· Maintains purchasing, receiving and food storage standards.
· Ensures compliance with food handling and sanitation standards.
· Performs all duties of kitchen managers and associates as necessary.
· Recognizes superior quality products, presentations and flavor.
· Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
· Follows proper handling and right temperature of all food products.
· Operates and maintains all department equipment and reports malfunctions.
· Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
· Supervises and coordinates activities of cooks and workers engaged in food preparation.
· Leads shifts while personally preparing food items and executing requests based on required specifications.
· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Serves as a role model to demonstrate appropriate behaviors.
· Maintains the productivity level of associates.
· Ensures associates understand expectations and parameters.
· Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
· Ensures property policies are administered fairly and consistently.
· Communicates performance expectations in accordance with job descriptions for each position.
· Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
· Provides services that are above and beyond for customer satisfaction and retention.
· Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
· Sets a positive example for guest relations.
· Empowers associates to provide excellent customer service.
· Interacts with guests to obtain feedback on product quality and service levels.
· Handles guest problems and complaints.
Maintaining Culinary Goals
· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
· Develops specific goals and plans to prioritize, organize, and accomplish your work.
· Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
· Trains associates in safety procedures.
Managing and Conducting Human Resource Activities
· Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
· Participates in the associate performance appraisal process, providing feedback as needed.
· Brings issues to the attention of the department manager and Human Resources as necessary.
· Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
· Analyzes information and evaluating results to choose the best solution and solve problems.
· Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Banquet Event Orders (BEO), Pre-Cons, Staff, Forecast, Department and Intradepartmental).
· Performs other related task as assigned by management.
· Complies with Marriott International Hotels Limited Continent Office Policies and Procedures.
· Working hours as required to do your job but normally not less than 48 hours per week.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.