POSITION SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Education and Background · High-school diploma or GED; 4yrs background in the culinary, food and beverage, or related professional area.· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; two years background in the culinary, food and beverage, or related professional area.]]>
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Marriott International, Inc.
Website : http://www.marriott.com