508 Ofertas de Chefs en España

Creator

Europe

With over two million users, Gronda is already the #1 app for professional chefs worldwide. But we want more.

And our creator program is at the heart of this effort. Due to this, we want to expand our creator management team.

You will play a key role by managing a large creator pool, including one of our most vibrant markets:Italy.

If you’re hungry for impact and ready to build something extraordinary with a passionate, fast-moving team - join us.

Let’s change the game for chefs, together.

Your responsibilities

• Support your creators in their growth
• Win new creators and onboard them to their chef page
• Manage your creator pool
• Stay up-to-date with the trends in the industry

Your profile

Must-haves

• High motivational drive and initiative
• Strong relationship building skills
• Strong interest in food and cooking
• Passion for the creator economy
• High level of self-organisation and proficiency with digital tools
• Native in Italian and fluent in English

Good-to-haves

• Chef background
• Previous experience as Creator Manager
• Additional languages (e.g. such as Spanish, French.)

Salary: Min. €45,000 (overpay based on skills)

Other benefits: Tech and learning budget, two team offsites a year etc.

Creator

Europe

With over two million users, Gronda is already the #1 app for professional chefs worldwide. But we want more.

And our creator program is at the heart of this effort. Due to this, we want to expand our creator management team.

You will play a key role by managing a large creator pool, including one of our most vibrant markets:Italy.

If you’re hungry for impact and ready to build something extraordinary with a passionate, fast-moving team - join us.

Let’s change the game for chefs, together.

Your responsibilities

• Support your creators in their growth
• Win new creators and onboard them to their chef page
• Manage your creator pool
• Stay up-to-date with the trends in the industry

Your profile

Must-haves

• High motivational drive and initiative
• Strong relationship building skills
• Strong interest in food and cooking
• Passion for the creator economy
• High level of self-organisation and proficiency with digital tools
• Native in Italian and fluent in English

Good-to-haves

• Chef background
• Previous experience as Creator Manager
• Additional languages (e.g. such as Spanish, French.)

Salary: Min. €45,000 (overpay based on skills)

Other benefits: Tech and learning budget, two team offsites a year etc.

Mandarin Oriental Punta Negra, Mallorca is looking for a Chef de Cuisine to join our Culinary Team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Set against the stunning backdrop of Puerto Portals, Mandarin Oriental Punta Negra pulses with the vibrant spirit of Mallorca. Here, subtle and emotional luxury seamlessly blend with the island's natural beauty and energy, offering a place where inspiration flows effortlessly. Celebrate the essence of Mallorca through bespoke experiences, dynamic culinary journeys, and rejuvenating wellness - each designed to immerse you in the island's vibrant atmosphere and extraordinary offerings.

About the job

Based at Mandarin Oriental Punta Negra, Mallorca, as the Chef de Cuisine you will be responsible for overseeing the daily operations of the kitchen under the direction of the Executive Sous Chef. This includes managing kitchen staff, maintaining food quality standards, and ensuring smooth workflow in specific sections of the kitchen. The Chef de Cuisine will focus on efficient food preparation, consistent presentation, and maintaining a high level of cleanliness and organization. This role ensures the kitchen runs efficiently and contributes to delivering an exceptional guest dining experience.

As Chef de Cuisine, you will be responsible for the following duties:

• Assist the Executive Sous Chef in overseeing the daily operations of the kitchen, including food preparation and service.

• Supervise and lead kitchen staff within assigned sections, ensuring high standards of food preparation and presentation.

• Ensure that food quality, hygiene, and safety standards are consistently met.

• Maintain stock levels and manage inventory within the designated section of the kitchen.

• Participate in menu planning and the creation of new dishes and specials in collaboration with the Executive Sous Chef.

• Monitor and maintain kitchen equipment, ensuring proper use and maintenance.

• Train and develop junior kitchen staff, offering guidance and support to improve performance and efficiency.

• Maintain cleanliness and organization within your section of the kitchen, adhering to health and safety guidelines.

• Handle food preparation during peak times, ensuring that meals are delivered on time without compromising quality.

• Assist in managing food costs and minimizing waste within your assigned section.

• Assist the Sous Chef in maintaining kitchen supplies, ordering products, and ensuring that necessary ingredients are available.

• Assist with resolving customer complaints or concerns related to food quality or presentation.

As Chef de cuisine, we expect from you:

Experience and education

• 3-5 years of experience in a professional kitchen, with at least 1-2 years in a leadership role (e.g., Chef de Partie or Demi Chef de Partie).

• Experience managing kitchen operations, food preparation, and staff supervision.

Technical Skills

• Proficiency in advanced cooking techniques, including food preparation, cooking methods, and presentation.

• Ability to execute and maintain consistency in the daily menu, ensuring all dishes meet high-quality standards.

• Solid understanding of food safety and sanitation practices to ensure a clean and safe working environment.

• Experience in managing inventory, controlling stock levels, and minimizing food waste.

• Strong leadership skills to supervise and train kitchen staff, ensuring efficient workflow and high performance.

• Capability to monitor the quality of food production and ensure all dishes are prepared according to set standards.

• Excellent time management skills to efficiently handle multiple tasks and meet deadlines during peak service hours.

• Strong communication skills to effectively coordinate with kitchen staff and other departments.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.

• MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Health & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

We're Fans. Are you?

Company Description
Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain.

Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5-star hotel and branded residences, showcasing breathtaking sea views.

Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces.

Surrounded by two of southern Europe's most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers.

Job Description
A chef in a luxury hotel has a range of key responsibilities and functions that go beyond just cooking. Their role involves ensuring that every aspect related to gastronomy is of the highest quality, maintaining a high level of service and creativity.

Responsibilities
Menu Design and Planning

• Create exclusive menus: Develop innovative and sophisticated menus that reflect the identity of the hotel, considering guest preferences and culinary trends.
• Adapt the menu to special needs: Create options for people with dietary restrictions (vegetarian, vegan, gluten-free, etc.) and ensure there are choices for all tastes.

Kitchen Team Management and Supervision

• Lead the kitchen team: Supervise, motivate, and coordinate the kitchen staff (sous chefs, cooks, pastry chefs, etc.), fostering cooperation and a good work environment.
• Train the staff: Ensure that the entire team is trained in cooking techniques, hygiene and food safety standards, and maintain a professional attitude.
• Manage team performance: Evaluate the performance of staff and provide feedback to improve service quality.

Quality Control and Standards

• Maintain the hotel's culinary standards: Ensure that all dishes leaving the kitchen meet the hotel's luxury standards in terms of flavor, presentation, and ingredient quality.
• Review and adjust: Oversee the preparation and presentation of food, ensuring it meets customer expectations.

Inventory and Supplier Management

• Control food and beverage inventories: Manage the stock of fresh ingredients, ensuring there is always an adequate supply of high-quality products without wastage.
• Select quality suppliers: Negotiate with suppliers to obtain the best available ingredients, ensuring product quality, freshness, and exclusivity.

Compliance with Safety and Hygiene Regulations

• Ensure food safety: Implement and oversee hygiene policies in the kitchen to comply with local and international food safety regulations.
• Control allergens: Ensure food is properly labeled and minimize the risk of cross-contamination, protecting guests with food allergies.

Cost Optimization and Profitability

• Manage the kitchen budget: Control ingredient costs, reduce waste, and ensure the team maintains profitability without compromising quality.
• Maximize kitchen service profitability: Look for ways to improve kitchen efficiency, increasing profitability through proper resource management.

Customer Service And Culinary Experience

• Personalize the culinary experience: In a luxury hotel, the chef may design custom menus for VIP clients, private dinners, or special events, providing an exclusive experience.
• Interact with guests: Occasionally, the chef may be present during special dinners or events, offering a more direct experience with clients.

Special Event Management

• Organize banquets and events: Supervise the preparation and execution of special events such as weddings, gala dinners, or conferences, ensuring everything meets the client's expectations.
• Exclusive catering services: Offer luxury catering services, adapting to the specific needs of each event, such as private dinners or exclusive menus.

Culinary Innovation

• Develop new recipes: Create new techniques, flavors, and presentations to surprise guests and keep their interest in the culinary offerings.
• Stay on top of culinary trends: Keep informed about the latest culinary trends and adapt them to meet the needs and expectations of luxury hotel guests.

Collaboration With Other Departments

• Coordinate with other departments: Work closely with other hotel departments, such as customer service, sales, and events, to ensure that the culinary experiences align with the hotel's image.
• Advice on the drinks menu: Collaborate with the sommelier and bar team to create proper food and beverage pairings.

Development and Maintenance of the Hotel's Reputation

• Manage guest relationships: Ensure that each guest's culinary experience is exceptional so that the hotel maintains its luxury reputation.
• Maintain consistent quality: Ensure that the kitchen's quality level remains high and consistent at all times so that guests always receive a memorable experience.

Participation in Marketing and Promotion

• Collaborate in promoting culinary offerings: The chef may collaborate on promotional campaigns for the hotel, such as launching special menus, culinary events, or promotions to attract more customers.
• Develop culinary identity: Contribute to the development of the hotel's culinary identity to stand out in the competitive luxury hotel market.

Qualifications

• Previous experience in high-level events and fine dining service.
• 3 years of experience in a similar role.
• A degree in gastronomy or a related field.
• A natural leader with communication and teamwork skills.
• A hands-on, operational profile with great kitchen work capacity.
• Ability to report directly to the Executive Chef or Sous Chef and effectively manage various teams and operations.

Candidate must be a citizen of the European Union or possess a valid work permit for Spain.
Additional Information

What Is In It For You

• Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world

Company Description

Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain.

Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5-star hotel and branded residences, showcasing breathtaking sea views.

Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces.

Surrounded by two of southern Europe's most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers.

Job Description

A chef in a luxury hotel has a range of key responsibilities and functions that go beyond just cooking. Their role involves ensuring that every aspect related to gastronomy is of the highest quality, maintaining a high level of service and creativity.

Responsibilities

Menu Design and Planning

• Create exclusive menus: Develop innovative and sophisticated menus that reflect the identity of the hotel, considering guest preferences and culinary trends.
• Adapt the menu to special needs: Create options for people with dietary restrictions (vegetarian, vegan, gluten-free, etc.) and ensure there are choices for all tastes.

Kitchen Team Management and Supervision

• Lead the kitchen team: Supervise, motivate, and coordinate the kitchen staff (sous chefs, cooks, pastry chefs, etc.), fostering cooperation and a good work environment.
• Train the staff: Ensure that the entire team is trained in cooking techniques, hygiene and food safety standards, and maintain a professional attitude.
• Manage team performance: Evaluate the performance of staff and provide feedback to improve service quality.

Quality Control and Standards

• Maintain the hotel's culinary standards: Ensure that all dishes leaving the kitchen meet the hotel's luxury standards in terms of flavor, presentation, and ingredient quality.
• Review and adjust: Oversee the preparation and presentation of food, ensuring it meets customer expectations.

Inventory and Supplier Management

• Control food and beverage inventories: Manage the stock of fresh ingredients, ensuring there is always an adequate supply of high-quality products without wastage.
• Select quality suppliers: Negotiate with suppliers to obtain the best available ingredients, ensuring product quality, freshness, and exclusivity.

Compliance with Safety and Hygiene Regulations

• Ensure food safety: Implement and oversee hygiene policies in the kitchen to comply with local and international food safety regulations.
• Control allergens: Ensure food is properly labeled and minimize the risk of cross-contamination, protecting guests with food allergies.

Cost Optimization and Profitability

• Manage the kitchen budget: Control ingredient costs, reduce waste, and ensure the team maintains profitability without compromising quality.
• Maximize kitchen service profitability: Look for ways to improve kitchen efficiency, increasing profitability through proper resource management.

Customer Service and Culinary Experience

• Personalize the culinary experience: In a luxury hotel, the chef may design custom menus for VIP clients, private dinners, or special events, providing an exclusive experience.
• Interact with guests: Occasionally, the chef may be present during special dinners or events, offering a more direct experience with clients.

Special Event Management

• Organize banquets and events: Supervise the preparation and execution of special events such as weddings, gala dinners, or conferences, ensuring everything meets the client's expectations.
• Exclusive catering services: Offer luxury catering services, adapting to the specific needs of each event, such as private dinners or exclusive menus.

Culinary Innovation

• Develop new recipes: Create new techniques, flavors, and presentations to surprise guests and keep their interest in the culinary offerings.
• Stay on top of culinary trends: Keep informed about the latest culinary trends and adapt them to meet the needs and expectations of luxury hotel guests.

Collaboration with Other Departments

• Coordinate with other departments: Work closely with other hotel departments, such as customer service, sales, and events, to ensure that the culinary experiences align with the hotel's image.
• Advice on the drinks menu: Collaborate with the sommelier and bar team to create proper food and beverage pairings.

Development and Maintenance of the Hotel's Reputation

• Manage guest relationships: Ensure that each guest's culinary experience is exceptional so that the hotel maintains its luxury reputation.
• Maintain consistent quality: Ensure that the kitchen's quality level remains high and consistent at all times so that guests always receive a memorable experience.

Participation in Marketing and Promotion

• Collaborate in promoting culinary offerings: The chef may collaborate on promotional campaigns for the hotel, such as launching special menus, culinary events, or promotions to attract more customers.
• Develop culinary identity: Contribute to the development of the hotel's culinary identity to stand out in the competitive luxury hotel market.

Qualifications

• Previous experience in high-level events and fine dining service.
• 3 years of experience in a similar role.
• A degree in gastronomy or a related field.
• A natural leader with communication and teamwork skills.
• A hands-on, operational profile with great kitchen work capacity.
• Ability to report directly to the Executive Chef or Sous Chef and effectively manage various teams and operations.

Candidate must be a citizen of the European Union or possess a valid work permit for Spain.

Additional Information

What is in it for you:

• Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world

Description du poste

Le recrutement de ce poste répond à la nécessité d'accroître notre capacité à proposer des repas équilibrés et délicieux.

• L'un des principaux objectifs sera de concevoir et de préparer des plats variés utilisant des produits frais.
• Nous recherchons quelqu'un capable de participer activement à l'entretien quotidien des locaux et du matériel.
• L'accent sera mis sur le développement d'une relation client conviviale, respectueuse et compétente.
• Répondre aux normes de sécurité alimentaire et d'hygiène en milieu professionnel.

Ce poste est un appel en faveur d'un individu motivé, proactif et qui se sent chez lui dans un environnement de travail collectif.

Description du poste

Le recrutement de ce poste répond à la nécessité d'accroître notre capacité à proposer des repas équilibrés et délicieux.

• L'un des principaux objectifs sera de concevoir et de préparer des plats variés utilisant des produits frais.
• Nous recherchons quelqu'un capable de participer activement à l'entretien quotidien des locaux et du matériel.
• L'accent sera mis sur le développement d'une relation client conviviale, respectueuse et compétente.
• Répondre aux normes de sécurité alimentaire et d'hygiène en milieu professionnel.

Ce poste est un appel en faveur d'un individu motivé, proactif et qui se sent chez lui dans un environnement de travail collectif.

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day- to- day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross- trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows- up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day- to- day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co- workers, and subordinates by telephone, in written form, e- mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 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.

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
Hotel Arts Barcelona, Marina 19-21, Barcelona, Spain, Spain, 8005VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Management

Job Summary
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE
Education And Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 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.

CORE WORK ACTIVITIES
Ensuring Culinary Standards And Responsibilities Are Met For Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International.
Be
where you can do your best work,
begin
your purpose,
belong
to an amazing global team, and
become
the best version of you.