Descripción del empleo
Kitchen Operations & Food Production
1. Supervise and coordinate the activities of cooks and kitchen staff engaged in food preparation and service.
2. Ensure food is prepared according to recipes, brand standards, portion sizes, presentation guidelines, and quality expectations.
3. Determine food presentation and create decorative food displays when required.
4. Oversee plating to ensure correct portions, garnishes, temperature, and appearance before service.
5. Monitor preparation levels and portion control to minimize waste and maximize yield.
6. Prepare special meals and substitute items to accommodate guest requests and dietary requirements.
7. Assist cooks during service by providing ingredients, tools, and operational support as needed.
8. Inform the Head Chef of excess food suitable for daily specials or alternate use.
9. Communicate menu specials, changes, and out-of-stock items to Food & Beverage service staff throughout service periods.
Quality Assurance, Food Safety & Compliance
10. Ensure all food items meet quality, freshness, and specification standards, escalating issues to management when required.
11. Maintain full compliance with HACCP, company Food Safety Programs, and all local, regional, and federal regulations.
12. Ensure correct food storage, labeling, dating, rotation (FIFO), and cold chain compliance.
13. Prepare potentially hazardous foods at correct temperatures in accordance with HACCP guidelines.
14. Monitor and record temperatures of food, refrigeration, freezer systems, and kitchen equipment using thermometers and thermostats.
15. Maintain accurate kitchen logs, production charts, and food safety records (e.g., HACCP, QA, A1/A2 logs).
16. Follow and enforce personal hygiene standards, including hand sanitation, proper uniform, footwear, and hair restraints.
Safety, Security & Sanitation
17. Follow all company, department, and brand-related safety and security policies and procedures.
18. Report accidents, injuries, unsafe work conditions, and maintenance issues immediately to management.
19. Identify and correct unsafe work practices or escalate them appropriately.
20. Ensure safe operation and storage of tools, equipment, and machinery.
21. Use appropriate personal protective equipment (PPE) and proper lifting techniques at all times.
22. Participate in and complete all mandatory safety training and certifications.
23. Follow property-specific emergency procedures (evacuations, medical incidents, natural disasters).
24. Ensure compliance with sanitation, cleaning, and pest control procedures across all kitchen areas.
Leadership, Training & Team Management
25. Serve as a role model by working alongside team members and demonstrating professional standards.
26. Assist management in hiring, onboarding, training, coaching, motivating, and evaluating kitchen employees.
27. Ensure staff understand job responsibilities, food standards, safety requirements, and service expectations.
28. Assign work tasks, monitor performance, and ensure duties are completed on time and to required quality levels.
29. Encourage accountability, initiative, teamwork, and continuous improvement within the kitchen team.
30. Assist in conducting short training sessions and implementing documented procedures.
Financial, Inventory & Administrative Support
31. Monitor kitchen stock levels, inventory rotation, and storage organization.
32. Communicate anticipated shortages, excess stock, or price changes to management.
33. Assist in developing and implementing purchasing, receiving, and cost control procedures.
34. Support management in controlling food cost, supplies, uniforms, and equipment expenses.
35. Participate in budgeting and financial planning for assigned areas of responsibility.
36. Understand operating statements, budgets, payroll, and productivity reports to support departmental financial goals.
37. Schedule staff based on business volumes and monitor time and attendance.
38. Order, track, and maintain employee uniforms in line with budget and inventory procedures.
Guest Relations & Communication
39. Support colleagues to ensure adequate staffing and prompt, professional guest service.
40. Address guest needs, concerns, and special requests in a timely and courteous manner.
41. Communicate clearly and professionally with guests, coworkers, and management.
42. Exchange information accurately with team members, actively listening and responding appropriately.
43. Discuss operational matters discreetly, avoiding public areas when appropriate.
44. Handle internal and guest-related matters with tact, diplomacy, and confidentiality.
Tools, Equipment & Food Preparation
45. Operate kitchen equipment safely, including ovens, stoves, grills, fryers, and microwaves.
46. Use knives, measuring tools, and kitchen equipment correctly and safely at all times.
47. Weigh, measure, mix, chop, portion, and prepare ingredients according to recipes and production needs.
48. Taste, smell, and visually inspect food to ensure proper cooking and quality.
49. Set up and break down workstations with correct mise en place, tools, and supplies.
50. Maintain clean, organized, and sanitary work and food storage areas.
Physical & Working Conditions
51. Ability to stand, walk, or remain on feet for extended periods or entire shifts.
52. Frequent bending, kneeling, stooping, reaching overhead and below the knees.
53. Ability to lift, carry, push, or pull items up to approximately 15 kg (25–30 lbs).
54. Ability to climb ladders and stairs and work in a fast-paced, high-temperature environment.
55. Resilient to stress and capable of maintaining performance during peak service times.
CRITICAL COMPETENCIES
Technical & Operational
56. Food safety & HACCP compliance
57. Basic cookery and production standards
58. Stock control and inventory rotation
59. Kitchen equipment and temperature control
Personal & Interpersonal
60. Teamwork and collaboration
61. Clear communication and active listening
62. Adaptability and flexibility
63. Customer-focused mindset
64. Integrity, professionalism, and confidentiality
Organizational & Leadership
65. Planning and organizing
66. Time management and multitasking
67. Decision-making and problem-solving
68. Coaching and mentoring
Languages
69. English: Basic Working Proficiency
70. Spanish: Fluent
Preferred Qualifications
71. Education: High school diploma or equivalent
Experience
72. 4–6 years of related culinary experience
73. Minimum 2 years in a supervisory or leadership role
Certifications (Preferred / Required)
74. HACCP Certification
75. Allergen Awareness Certification
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.