Leading Culinary Operations

• Oversees the daily culinary operations of OroNero and Fireworks.
• Leads and supervises outlet kitchen teams to ensure smooth day-to-day operations.
• Provides guidance, direction, and support to culinary associates and supervisors.
• Ensures all food preparation and presentation consistently meet hotel and brand standards.
• Maintains high standards of cleanliness, hygiene, safety, and food handling procedures.
• Reviews staffing levels to ensure operational efficiency and guest satisfaction.
• Encourages teamwork, collaboration, and open communication among associates.
• Demonstrates leadership by example and promotes a positive working environment.
• Coordinates closely with Restaurant Managers and service teams to ensure seamless guest experiences.
  
  

Managing Culinary Quality & Standards

• Supports and executes menu development and seasonal menu updates.
• Monitors food quality, taste, presentation, and consistency.
• Ensures all recipes, portion controls, and plating standards are followed.
• Maintains proper food storage, purchasing, and receiving procedures.
• Ensures compliance with Marriott food safety and sanitation standards.
• Supervises preparation and production for à la carte service, special events, and promotions.
• Introduces new cooking techniques and supports continuous culinary improvement.
  
  

Financial & Operational Management

• Assists in managing food cost, labor cost, and other controllable expenses.
• Supports inventory management and proper stock rotation practices.
• Participates in budgeting and forecasting processes for the assigned outlets.
• Ensures operational equipment is properly maintained and utilized efficiently.
• Identifies opportunities to improve productivity and operational effectiveness.
  
  

Ensuring Exceptional Guest Experience

• Maintains strong focus on guest satisfaction and dining experience.
• Interacts with guests to obtain feedback on food quality and service.
• Responds promptly and professionally to guest comments and concerns.
• Supports outlet promotions, special dining experiences, and culinary activations.
• Ensures culinary presentation aligns with the positioning and concept of each outlet.
  
  

Managing & Developing Associates

• Trains and develops culinary associates on cooking fundamentals, food presentation, and Marriott standards.
• Conducts coaching and provides ongoing performance feedback.
• Supports performance management and disciplinary procedures when necessary.
• Identifies development opportunities and succession planning within the culinary team.
• Promotes a culture of respect, fairness, and continuous learning.
  
  

Additional Responsibilities

• Maintains effective communication with hotel leadership and operational departments.
• Collaborates with Stewarding, Purchasing, Banquets, and Engineering teams as required.
• Supports hotel events, VIP functions, and special culinary projects when needed.
• Performs additional duties as assigned by the Executive Chef & Director of Food and Beverage

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.