JOB SUMMARY
Accountable for the overall success of daily kitchen operations. Exhibits culinary talent by personally performing tasks while leading the team and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports, and ensuring sanitation and food standards are achieved.
Areas of responsibility include all food preparation areas, such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as all support areas, including dishwashing and purchasing.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 6 years 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; 4 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading Kitchen Operations for the Property
- Leads the kitchen management team.
- Provides direction for all day-to-day kitchen operations.
- Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Uses interpersonal and communication skills to lead, influence, and encourage others.
- Advocates sound financial and business decision-making.
- Demonstrates honesty, integrity, and leadership by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an open-door policy, and reviews employee satisfaction results to identify and address concerns.
- Supervises and coordinates the activities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Functions and Activities
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes performance goals, budget goals, and team goals.
- Communicates the importance of safety procedures, ensuring employee understanding and compliance with safety codes and standards.
- Monitors processes and procedures related to safety.
- Manages department controllable expenses, including food cost, supplies, uniforms, and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements brand safety standards.
Ensuring Culinary Standards and Responsibilities are Met
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure standards are met.
- Determines how food should be presented and creates decorative food displays.
- Recognizes superior quality products, presentations, and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures proper handling and correct temperatures of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving, and food storage standards.
- Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
- Provides and supports service behaviors that go above and beyond to ensure customer satisfaction and retention.
- Improves service by communicating with and assisting team members to better understand guest needs, while providing guidance, feedback, and coaching when needed.
- Manages day-to-day operations, ensuring quality and standards are consistently met and customer expectations are exceeded.
- Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints effectively.
- Empowers employees to provide excellent customer service.
- Establishes guidelines so employees understand expectations and operational parameters.
- Ensures employees receive ongoing training to understand and meet guest expectations.
- Reviews comment cards, guest satisfaction results, and other data to identify areas for improvement.
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others improve their knowledge and skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentation.
- Administers the performance appraisal process for direct report managers.
- Works closely with the Banquet Chef and Catering department on training related to food knowledge and menu composition.
- Observes employee service behaviors and provides feedback to individuals and/or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed in accordance with Standard Operating Procedures (SOPs) and Local Standard Operating Procedures (LSOPs), and supports the Peer Review Process.
Additional Responsibilities
- Provides information to executive teams, managers, supervisors, co-workers, and subordinates by telephone, in writing, via email, or in person.
- Analyzes information and evaluates results to choose the best solutions and solve problems.
LANGUAGE & WORK AUTHORIZATION
- A good command of French and English is essential.
- Luxembourgish and/or German would be considered an asset.
- Applicants must be legally authorized to work in Luxembourg at the time of application.
COMPENSATION
- Salary range: Gross annual salary of up to 72K, depending on experience, with bonus eligibility according to applicable company policy. Final offer will depend on experience, qualifications and internal equity.
WHAT WE OFFER
Join Our Team and Enjoy Exceptional Perks
At Marriott International, we believe in taking care of our associates so they can take care of our guests. When you join our global family, you will benefit from a supportive environment designed to help you grow and thrive.
- Explore Rates: Discover the world with your loved ones through special discounted rates at Marriott hotels worldwide.
- Lunch support on working days: Designed to make your daily routine more convenient and enjoyable.
- Development Opportunities: We are committed to your growth through professional development, training and international career opportunities.
- Diverse and Inclusive Culture: Join a team that values diversity, inclusion and collaboration in an international environment.
- TakeCare Program: Our TakeCare initiatives support well-being, community and personal growth, in line with Marriott’s people-first culture.
Discover why Marriott International and Luxembourg Marriott Hotel Alfa can be the right place to build your career.
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.
