Job Description

Kitchen Operations & Food Production

• Supervise and coordinate the activities of cooks and kitchen staff engaged in food preparation and service.
• Ensure food is prepared according to recipes, brand standards, portion sizes, presentation guidelines, and quality expectations.
• Determine food presentation and create decorative food displays when required.
• Oversee plating to ensure correct portions, garnishes, temperature, and appearance before service.
• Monitor preparation levels and portion control to minimize waste and maximize yield.
• Prepare special meals and substitute items to accommodate guest requests and dietary requirements.
• Assist cooks during service by providing ingredients, tools, and operational support as needed.
• Inform the Head Chef of excess food suitable for daily specials or alternate use.
• Communicate menu specials, changes, and out-of-stock items to Food & Beverage service staff throughout service periods.

Quality Assurance, Food Safety & Compliance

• Ensure all food items meet quality, freshness, and specification standards, escalating issues to management when required.
• Maintain full compliance with HACCP, company Food Safety Programs, and all local, regional, and federal regulations.
• Ensure correct food storage, labeling, dating, rotation (FIFO), and cold chain compliance.
• Prepare potentially hazardous foods at correct temperatures in accordance with HACCP guidelines.
• Monitor and record temperatures of food, refrigeration, freezer systems, and kitchen equipment using thermometers and thermostats.
• Maintain accurate kitchen logs, production charts, and food safety records (e.g., HACCP, QA, A1/A2 logs).
• Follow and enforce personal hygiene standards, including hand sanitation, proper uniform, footwear, and hair restraints.

Safety, Security & Sanitation

• Follow all company, department, and brand-related safety and security policies and procedures.
• Report accidents, injuries, unsafe work conditions, and maintenance issues immediately to management.
• Identify and correct unsafe work practices or escalate them appropriately.
• Ensure safe operation and storage of tools, equipment, and machinery.
• Use appropriate personal protective equipment (PPE) and proper lifting techniques at all times.
• Participate in and complete all mandatory safety training and certifications.
• Follow property-specific emergency procedures (evacuations, medical incidents, natural disasters).
• Ensure compliance with sanitation, cleaning, and pest control procedures across all kitchen areas.

Leadership, Training & Team Management

• Serve as a role model by working alongside team members and demonstrating professional standards.
• Assist management in hiring, onboarding, training, coaching, motivating, and evaluating kitchen employees.
• Ensure staff understand job responsibilities, food standards, safety requirements, and service expectations.
• Assign work tasks, monitor performance, and ensure duties are completed on time and to required quality levels.
• Encourage accountability, initiative, teamwork, and continuous improvement within the kitchen team.
• Assist in conducting short training sessions and implementing documented procedures.

Financial, Inventory & Administrative Support

• Monitor kitchen stock levels, inventory rotation, and storage organization.
• Communicate anticipated shortages, excess stock, or price changes to management.
• Assist in developing and implementing purchasing, receiving, and cost control procedures.
• Support management in controlling food cost, supplies, uniforms, and equipment expenses.
• Participate in budgeting and financial planning for assigned areas of responsibility.
• Understand operating statements, budgets, payroll, and productivity reports to support departmental financial goals.
• Schedule staff based on business volumes and monitor time and attendance.
• Order, track, and maintain employee uniforms in line with budget and inventory procedures.

Guest Relations & Communication

• Support colleagues to ensure adequate staffing and prompt, professional guest service.
• Address guest needs, concerns, and special requests in a timely and courteous manner.
• Communicate clearly and professionally with guests, coworkers, and management.
• Exchange information accurately with team members, actively listening and responding appropriately.
• Discuss operational matters discreetly, avoiding public areas when appropriate.
• Handle internal and guest-related matters with tact, diplomacy, and confidentiality.

Tools, Equipment & Food Preparation

• Operate kitchen equipment safely, including ovens, stoves, grills, fryers, and microwaves.
• Use knives, measuring tools, and kitchen equipment correctly and safely at all times.
• Weigh, measure, mix, chop, portion, and prepare ingredients according to recipes and production needs.
• Taste, smell, and visually inspect food to ensure proper cooking and quality.
• Set up and break down workstations with correct mise en place, tools, and supplies.
• Maintain clean, organized, and sanitary work and food storage areas.

Physical & Working Conditions

• Ability to stand, walk, or remain on feet for extended periods or entire shifts.
• Frequent bending, kneeling, stooping, reaching overhead and below the knees.
• Ability to lift, carry, push, or pull items up to approximately 15 kg (25–30 lbs).
• Ability to climb ladders and stairs and work in a fast-paced, high-temperature environment.
• Resilient to stress and capable of maintaining performance during peak service times.

CRITICAL COMPETENCIES

Technical & Operational

• Food safety & HACCP compliance
• Basic cookery and production standards
• Stock control and inventory rotation
• Kitchen equipment and temperature control

Personal & Interpersonal

• Teamwork and collaboration
• Clear communication and active listening
• Adaptability and flexibility
• Customer-focused mindset
• Integrity, professionalism, and confidentiality

Organizational & Leadership

• Planning and organizing
• Time management and multitasking
• Decision-making and problem-solving
• Coaching and mentoring

Languages

• English: Basic Working Proficiency
• Spanish: Fluent

Preferred Qualifications

• Education: High school diploma or equivalent

Experience

• 4–6 years of related culinary experience
• Minimum 2 years in a supervisory or leadership role

Certifications (Preferred / Required)

• HACCP Certification
• Allergen Awareness Certification

Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.