Lodging Dynamics
  • 28-Jan-2020 to 29-Feb-2020 (MST)
  • Courtyard by Marriott - Oahu North Shore
  • Laie, HI, USA
  • Full Time

Hotel Benefits, 401K, Paid Time Off


 

Job Description

Coordinate, and supervise the set-up and food production areas within the kitchen to maximize productivity and ensure food quality in accordance with established guest service and sustainability standards. Reports to AGM.

 

Essential Job Functions 

  • Assign and direct kitchen associates to maximize productivity and minimize waste.
  • Order food supply for Bistro operations.
  • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with Marriott core values.
  • Inspect daily kitchen use records to make sure that estimates are filled in correctly and associates are following these estimates.
  • Pull all food needed for daily production from walk-in box and utilize all leftovers.
  • Attend all associates meetings, come up with sound suggestions on solving associate problems, and promote and maintain effective communication between all of the food production areas within the kitchen.
  • Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.
  • Inspect all work stations including the associate's cafeteria.
  • Prepare daily production charts.
  • Support quality assurance improvement process
  • Encourage and develop upselling strategies to achieve financial success
  • Implement incentive programs to support goals of department
  • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
  • Perform other duties as requested by management.
  • Willing and able to jump in and at any time to assist with Bistro and Front Desk operations.

Position Requirements

  • Must have an uplifting attitude and willingness to go the extra mile to serve our guest and associates.
  • High School diploma or equivalent.
  • 1 year of Supervisory Experience in restaurant or related field.

Work Environment and Context

  • Work schedule varies and may include working on holidays and weekends.
  • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
Lodging Dynamics
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