Kitchen Operations & Food Production
- Supervise and coordinate the activities of cooks and kitchen staff engaged in food preparation and service.
- Ensure food is prepared according to recipes, brand standards, portion sizes, presentation guidelines, and quality expectations.
- Determine food presentation and create decorative food displays when required.
- Oversee plating to ensure correct portions, garnishes, temperature, and appearance before service.
- Monitor preparation levels and portion control to minimize waste and maximize yield.
- Prepare special meals and substitute items to accommodate guest requests and dietary requirements.
- Assist cooks during service by providing ingredients, tools, and operational support as needed.
- Inform the Head Chef of excess food suitable for daily specials or alternate use.
- Communicate menu specials, changes, and out-of-stock items to Food & Beverage service staff throughout service periods.
Quality Assurance, Food Safety & Compliance
- Ensure all food items meet quality, freshness, and specification standards, escalating issues to management when required.
- Maintain full compliance with HACCP, company Food Safety Programs, and all local, regional, and federal regulations.
- Ensure correct food storage, labeling, dating, rotation (FIFO), and cold chain compliance.
- Prepare potentially hazardous foods at correct temperatures in accordance with HACCP guidelines.
- Monitor and record temperatures of food, refrigeration, freezer systems, and kitchen equipment using thermometers and thermostats.
- Maintain accurate kitchen logs, production charts, and food safety records (e.g., HACCP, QA, A1/A2 logs).
- Follow and enforce personal hygiene standards, including hand sanitation, proper uniform, footwear, and hair restraints.
Safety, Security & Sanitation
- Follow all company, department, and brand-related safety and security policies and procedures.
- Report accidents, injuries, unsafe work conditions, and maintenance issues immediately to management.
- Identify and correct unsafe work practices or escalate them appropriately.
- Ensure safe operation and storage of tools, equipment, and machinery.
- Use appropriate personal protective equipment (PPE) and proper lifting techniques at all times.
- Participate in and complete all mandatory safety training and certifications.
- Follow property-specific emergency procedures (evacuations, medical incidents, natural disasters).
- Ensure compliance with sanitation, cleaning, and pest control procedures across all kitchen areas.
Leadership, Training & Team Management
- Serve as a role model by working alongside team members and demonstrating professional standards.
- Assist management in hiring, onboarding, training, coaching, motivating, and evaluating kitchen employees.
- Ensure staff understand job responsibilities, food standards, safety requirements, and service expectations.
- Assign work tasks, monitor performance, and ensure duties are completed on time and to required quality levels.
- Encourage accountability, initiative, teamwork, and continuous improvement within the kitchen team.
- Assist in conducting short training sessions and implementing documented procedures.
Financial, Inventory & Administrative Support
- Monitor kitchen stock levels, inventory rotation, and storage organization.
- Communicate anticipated shortages, excess stock, or price changes to management.
- Assist in developing and implementing purchasing, receiving, and cost control procedures.
- Support management in controlling food cost, supplies, uniforms, and equipment expenses.
- Participate in budgeting and financial planning for assigned areas of responsibility.
- Understand operating statements, budgets, payroll, and productivity reports to support departmental financial goals.
- Schedule staff based on business volumes and monitor time and attendance.
- Order, track, and maintain employee uniforms in line with budget and inventory procedures.
Guest Relations & Communication
- Support colleagues to ensure adequate staffing and prompt, professional guest service.
- Address guest needs, concerns, and special requests in a timely and courteous manner.
- Communicate clearly and professionally with guests, coworkers, and management.
- Exchange information accurately with team members, actively listening and responding appropriately.
- Discuss operational matters discreetly, avoiding public areas when appropriate.
- Handle internal and guest-related matters with tact, diplomacy, and confidentiality.
Tools, Equipment & Food Preparation
- Operate kitchen equipment safely, including ovens, stoves, grills, fryers, and microwaves.
- Use knives, measuring tools, and kitchen equipment correctly and safely at all times.
- Weigh, measure, mix, chop, portion, and prepare ingredients according to recipes and production needs.
- Taste, smell, and visually inspect food to ensure proper cooking and quality.
- Set up and break down workstations with correct mise en place, tools, and supplies.
- Maintain clean, organized, and sanitary work and food storage areas.
Physical & Working Conditions
- Ability to stand, walk, or remain on feet for extended periods or entire shifts.
- Frequent bending, kneeling, stooping, reaching overhead and below the knees.
- Ability to lift, carry, push, or pull items up to approximately 15 kg (25–30 lbs).
- Ability to climb ladders and stairs and work in a fast-paced, high-temperature environment.
- Resilient to stress and capable of maintaining performance during peak service times.
CRITICAL COMPETENCIES
Technical & Operational
- Food safety & HACCP compliance
- Basic cookery and production standards
- Stock control and inventory rotation
- Kitchen equipment and temperature control
Personal & Interpersonal
- Teamwork and collaboration
- Clear communication and active listening
- Adaptability and flexibility
- Customer-focused mindset
- Integrity, professionalism, and confidentiality
Organizational & Leadership
- Planning and organizing
- Time management and multitasking
- Decision-making and problem-solving
- Coaching and mentoring
Languages
- English: Basic Working Proficiency
- Spanish: Fluent
Preferred Qualifications
- Education: High school diploma or equivalent
Experience
- 4–6 years of related culinary experience
- Minimum 2 years in a supervisory or leadership role
Certifications (Preferred / Required)
- HACCP Certification
- Allergen Awareness Certification
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
