Hot Jobs at Marriott International

JOB SUMMARY

• Communicate any assistance needed during busy periods to the Chef to ensure optimum services. Notify manager if a product does not meet specifications. Check and ensure the correctness of the temperature of appliances and food. Monitor the quantity of food that is prepared and the portions that are served. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Set-up, clean and break down work station. Wash and disinfect kitchen area including tables, tools, knives, and equipment. Prepare ingredients for cooking, including portioning, chopping, and storing. Wash and peel fresh fruits and vegetables. Prepare and cook food. 
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CANDIDATE PROFILE 

Education and Experience

• Recognised appropriate qualification advantageous
• 1- 2 years’ experience in reputable hot kitchen in a similar position within a 5 star environment
• Competency of all relevant cookery skills
• Ability to work within a pressurized environment
• Ability to use Initiative and be proactive and self-driven
• Ability to work without supervision and within a team
• Ability to manage and work with high volume work load
• Attention to detail pertaining to area of responsibility
• Required to work rostered shifts and irregular hours as per operational requirements
• Flexible working hours as well as available to work weekends and Public holidays as per operational requirements

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

Sanitation and Maintenance

• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Food Preparation

• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

Set-up

• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

Maintenance, Sanitation, and Cleaning Activities

• Ensure food storage areas are clean.

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JOB SUMMARY

• Contributes general knowledge and skill in technology to provide first-and some second-level support including break-fix (repairs, installations, maintenance of systems) for designated property/properties. Generally works within well-established guidelines to complete routine tasks. Responsible for performing repairs, installations, and maintenance for property-based systems with a particular area. Has knowledge of sophisticated technology equipment/processes.

CANDIDATE PROFILE

Education and Experience

Required:

• High school diploma or GED; 2-4 years experience in the Information Technology or related professional area.

OR

• 2-year degree from an accredited university in Business Administration, Information Technology, or related major; 2 years experience or related professional area.

Preferred:

• System-related professional certifications desired.

CORE WORK ACTIVITIES

Managing Technology Needs within Budget Targets

• Assists and/or provides input to IT Leadership for CAPEX and department operating budgets based on anticipated IT projects and property support/needs requirements.
• Confirms that property/properties are in compliance with appropriate Marriott International Policies (MIPs) and Information Security Manuals (ISMs). Implements solutions as directed to resolve discrepancies.
• Places equipment orders as directed relating to personal computers, telecommunications, local servers/networks; processes invoices for their property/properties.
• Conducts periodic inventories of applications and hardware; prepares reports as requested.
• Confirms that technology assets are secured.
• Complies with technology-related vendor contracts.

Building and Sustaining Relationships with Customers

• Writes and presents proposals, analyses, project plans, cost models, etc. in written and/or oral formats.
• Provides customer service to associates at dedicated property/properties.
• Responds to inquiries from customers/vendors/peer group.
• Provides detailed status reports as requested.

Verifying Client Technology Needs are Met

• Assists in disaster recovery and business continuity as it relates to technology.
• Provides technical guidance.
• Escalates support for all Marriott approved technology solutions (i.e. mobility devices, GPNS) and Request Center Processes.
• Supports guest and associate internet access requirements.
• Escalates problems as appropriate through direct supervisor, CLS IT Field and/or Marriott IT resources.
• Images desktops, installs new software applications, applies patches, maps drives to appropriate server/network.
• Moves/adds/changes PCs/peripherals; migrating data when necessary.
• Performs routine desktop backup as scheduled or directed.
• Provides end-user support.
• Confirms technology security (i.e. encryption, patch deployment) and technology compliance (i.e. Quarterly ID Audits, MAARK1) measures are in place.
• Supports unit infrastructure (servers, switches, router, APs etc.) and engages appropriate MI IT and/or Vendor resources.
• Assists in creating and maintaining secure server environment. Performs server backups and routine preventative maintenance.
• Pulls through support for corporate, regional and property initiatives.

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JOB SUMMARY

• The Director of Human Resources(DHR) will report directly to the property General Manager, with a dotted-line (functional) reporting relationship to the Regional Senior Director of Human Resources and will be an integral member of the property executive committee. As a member of the Human Resources organization, the successful incumbent contributes a high level of human resource generalist knowledge and expertise. The DHR will be accountable for talent acquisition, succession/workforce planning, performance management and development for property employees, using technology efficiently, and coaching/developing others to help influence and execute business objectives in the most efficient manner. the DHR generally works with considerable independence, developing processes to accomplish objectives in alignment with broader business objectives. Additionally, utilizing Human Resource Business Plan aligned with property and brand strategies to deliver HR services that enable business success.

CANDIDATE PROFILE 

Education and Experience

• 2-year degree from an accredited university in Human Resources, Business Administration, or related major; 4 years experience in the human resources, management operations, or related professional area.

OR

• 4-year bachelor's degree in Human Resources, Business Administration, or related major; 2 years experience in the human resources, management operations, or related professional area.

CORE WORK ACTIVITIES

Managing the Human Resources Strategy

• Executes and follows-up on engagement survey related activities.
• Champions and builds the talent management ranks in support of property and region diversity strategy.
• Translates business priorities into property Human Resources strategies, plans and actions
• Implements and sustains Human Resources initiatives at the property.
• Coordinates the human capital review process at property(s) and leads succession planning activities on property and in the market, as appropriate.
• Leads the assessment of property(s) leadership pipeline through the human capital review process and assists with follow-up.
• Creates value through proactive approaches that will affect performance outcome or control cost.
• Monitors effective use of Mhub by property managers and employees.
• Leads and participates in succession management and workforce planning.
• Responsible for Human Resources strategy and execution.
• Serves as key change manager for initiatives that have high employee impact.
• Attends owners meetings as a member of the property executive committee and provides meaning or context to the Human Resources results (e.g., retention statistics, critical open positions, employee satisfaction, and training initiatives and results); and demonstrates an understanding of owner priorities.
• Supervises a team, as well as market-based Human Resources Specialist type resources where appropriate.

Managing Staffing and Recruitment Process

• Analyzes open positions to balance the development of existing talent and business needs.
• Serves as coach and expert facilitator of the selection and interviewing process.
• Surfaces opportunities in work processes and staffing optimization.
• Makes staffing decisions to manage the talent cadre and pipeline at the property.
• Develops staffing strategy (in collaboration with hiring manager) relating to hiring practices; consults with hiring manager on compensation, benefits, etc.
• Monitors sourcing process and outcomes of staffing process.

Managing Employee Compensation Strategy

• Remains current and knowledgeable in the internal and external compensation and work competitive environments.
• Leads the planning of the hourly employee total compensation strategy.
• Champions the communication and proper use of total compensation systems, tools, programs, policies, etc.
• Participates in quarterly internal equity analysis; reviews internal equity reports and surface issues needing resolution.
• Creates and implement s total compensation management packages/offers, particularly recognition and incentive programs directed towards property priorities.

Managing Staff Development Activities

• Ensures completion of the duties and responsibilities of the properties’ Human Resources staff members, as outlined in applicable job description(s).
• Ensures property Human Resources staff is properly trained in all employee-related human resource information to appropriately respond to property employees.
• Serves as resource to property Human Resources staff on employee relations questions and issues.
• Continually reinforces positive employee relations concepts.

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JOB SUMMARY

• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.
• Address guests' service needs in a professional, positive, and timely manner.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Provide assistance to coworkers, ensuring they understand their tasks.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare special meals or substitute items, where possible, to satisfy guest requests.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

Maintenance, Sanitation, and Cleaning Activities

• Ensure food storage areas are clean.

Interpersonal Skills

• Team Work
• Interpersonal Skills
• Diversity Relations

Communications

• Listening

Personal Attributes

• Dependability
• Stress Tolerance
• Positive Demeanor
• Safety Orientation
• Adaptability/Flexibility
• Presentation
• Integrity
• Initiative

Organization

• Multi-Tasking
• Detail Orientation

Stock and Inventory

• Food Storage and Rotation

Equipment and Tools

• Thermometer and Thermostat
• Temperature Standards
• Kitchen Tools
• Kitchen Equipment
• Cleaning Kitchen Tools/Equipment

Basic Cookery

• Cooking Standards
• Thawing Food
• Recipe
• Fish Storage

Butcher

• Protein Storage Guidelines

Set-up

• Station Setup

Bussing

Education

• Technical, Trade, or Vocational School Degree

Related Work Experience

• At least 3 years of related work experience

Supervisory Experience

• No supervisory experience is required