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.