Quality Commitment : Rotate kitchen line-ups, inform staff about relevant BSA updates, and provide training.
Maintenance : Regularly inspect kitchen equipment, report issues, and ensure timely resolutions. Check fridge/freezer functionality, ensure proper food storage, and implement FIFO.
Food Waste : Track and report food waste, seek waste reduction methods, and monitor club waste.
HACCP Walkthroughs : Join monthly health inspections, review reports, implement corrective actions, and follow up.
Recycling : Ensure proper recycling in kitchen operations.
BSA Compliance : Stay updated on BSA goals, conduct inspections, and maintain food safety standards.
Orders : Assist with kitchen orders through the ordering platform.
Training : Manage food handling and HACCP training records, coordinate staff certifications with HR.
Foodborne Illnesses : Monitor and manage suspected foodborne illnesses in the kitchen.
Cleaning of Refrigeration Units : Coordinate and inform staff about regular fridge and freezer cleaning.
Recipes : Document new recipes, update costs, and manage allergen information.
Delivery Slips : Track price changes and maintain price database.
Plating Guides : Attend tastings, update plating guides, and maintain dish presentations.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them.
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