Description
The role leads a kitchen management team and oversees daily food and beverage outlet kitchen operations, including food preparation, sanitation, inventory, purchasing, cost control, menu development, quality standards, HACCP and OSHA compliance, guest service, and culinary staff performance. It requires either a high school diploma or GED with seven years of culinary, food and beverage, or related experience, or a bachelor's degree in a relevant field with three years of experience. The posting is associated with Marriott International but does not specify a location or posting date.
