• Job Description

  Req#: 23213007

  Additional Information: This hotel is owned and operated by an independent franchisee, KSL Resorts. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

  JOB SUMMARY

  Why work for The Sheraton San Diego Hotel & Marina?

  If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Hotel and Marina is a fit for you! We are soon to be one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay and our associates love to work!

  The Sheraton San Diego Hotel & Marina is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a very complete benefit package; health insurance, paid time off, retirement plan, dental insurance, vision insurance, life insurance, employee discount, employee assistant program, food provided.

  JOB REQURIMENTS

  Education/Experience

  • Minimum 5 years' experience in culinary management preferably in a hotel.
  • Culinary degree preferred or equivalent combination of education and experience.

  Work Hours

  • Will be required to work flexible scheduled shifts based on business needs.
  • Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

  An exciting culinary opportunity has presented itself at the Sheraton San Diego Hotel and Marina! We are looking for a driven and passionate culinarian to curate uniquely local and seasonally inspired menus and support the culinary operation.

  • Fulfill all supervisory duties of the hotel's outlet and banquet kitchens.
  • Ensure that all kitchen personnel fulfill their job functions appropriately.
  • Create menus and food presentation.
  • Developing resultsoriented associates through effective training, evaluation, motivation, coaching and counseling in accordance with brand standards
  • Leading the culinary effort to achieve guest service standards by constantly seeking ways to improve products and services.
  • Controlling labor costs with effective scheduling and cross training
  • Producing and conveying methods of production of culinary items for a la carte and banquet functions
  • Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control
  • Creating menus to enhance quality, consistency and concept.
  • Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met
  • Maintain all kitchen inventories
  • Assist in the achievement of departmental objectives and goals
  • Expedite peak meal periods by maintaining a 'hands on' approach.
  • Monitors food outlets and food displays for creativity quality cleanliness and food safety
  • Assures timely set up schedules well trained cooks in all areas in proper uniform.
  • Review food sales for accuracy daily
  • Oversee all outlets and banquet food display merchandising including prop use and buffet decoration.
  • Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs
  • Accountable for the financial performance of the department
  • Prepare and control hotel budget for the department.
  • Monitor departmental, payroll and supply expenses in accordance with budgetary goals.
  • Consistently monitor the performance of associates on an ongoing basis and provide feedback.
  • Reward, discipline and document associate performance and provide timely counseling.
  • Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff
  • Select qualified, goal and serviceoriented individuals and develop these individuals with clear guidelines to associates.
  • Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
  • Prepare and post weekly schedules in accordance to guest needs and staff availability.
  • Carries out supervisory responsibilities in accordance with hotel policy and applicable laws.
  • Facilitate departmental training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates
  • Participate in Hotel Manager on Duty Program
  • Must be Food Safety certified as required
  • Solicits employee feedback, utilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
  • Ensures employees are treated fairly and equitably.
  • Manages employee progressive discipline procedures for staff.
  • Administers the performance appraisal process for direct report managers.
  • Celebrates successes and publicly recognizes the contributions of team members
  • Fosters open channels of communication between all employees
  • Encourages and builds mutual trust, respect, and cooperation among associates
  • Follow all additional duties as assigned by management

  The Salary range for this position is $150,000.00 to $170,000.00 annually.

  This company is an equal opportunity employer.

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• About the company

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