Job Summary: Assist in leading staff and managing all food and beverage-related functions, demonstrate culinary skills through hands-on task execution, and commit to enhancing guest and employee satisfaction. Key Highlights: 1. Assist in leading hotel kitchen operations 2. Set and maintain goals for culinary functions and activities 3. Ensure exceptional guest service **Additional Information** **Job Number**26035233 **Job Category**Food and Beverage \& Culinary **Location**The St. Regis Punta Mita Resort, Lote H\-4, Punta de Mita, Nayarit, Mexico, 63734 **Schedule**Full Time **Located Remotely?**N **Position Type** Management **Job Summary** Demonstrate culinary skills through hands-on task execution while assisting in leading staff and managing all food and beverage-related functions. Strive to continuously improve guest and employee satisfaction while maximizing financial performance across all areas of responsibility. Assist in supervising all kitchen areas to ensure consistent delivery of high-quality products. Responsible for guiding and developing staff, including direct reports. Must ensure compliance with sanitation and food safety standards. Where applicable, areas of responsibility include supervision of all food preparation areas (e.g., banquets, room service, restaurants, bars/lounges, and employee cafeterias) and all support areas (e.g., dishwashing and purchasing). **Candidate Profile** **Education and Experience Requirements** * High school diploma or GED; six years of experience in kitchens, food and beverage, or related professional fields. Or * Two-year degree in culinary arts, hospitality and restaurant management, or related field from an accredited college/university; four years of experience in kitchens, food and beverage, or related professional fields. **Core Job Activities** **Assist in Leading Hotel Kitchen Operations** * Provide guidance for all daily operations. * Maintain thorough knowledge of staff positions to assume responsibilities during absences or identify appropriate coverage. * Provide direction and instruction to subordinates, including setting performance standards and monitoring performance. * Use interpersonal and communication skills to lead, influence, and encourage others; promote sound financial/business decisions; demonstrate honesty/integrity; serve as a role model. * Encourage and build mutual trust, respect, and cooperation among team members. * Serve as a role model by demonstrating appropriate behavior. * Ensure fair and consistent enforcement of hotel policies. * Review staffing levels to ensure alignment with guest service expectations, operational needs, and financial objectives. * Establish and maintain open, collaborative relationships with staff and ensure staff do the same within the team. * Solicit staff feedback, implement an “open-door” policy, and review employee satisfaction results to identify and address staff concerns or issues. * Supervise and coordinate activities of prep cooks and kitchen staff. * Demonstrate new cooking techniques and equipment to staff. **Set and Maintain Goals for Culinary Functions and Activities** * Develop and implement guidelines and control procedures for receiving and procurement areas. * Establish goals, including performance goals, budget goals, and team goals. * Communicate the importance of safety procedures, detail procedural specifications, ensure staff understand safety protocols, and monitor safety-related processes and procedures. * Manage department-controllable expenses, including food cost, supplies, uniforms, and equipment. * Participate in the budgeting process for areas of responsibility. * Understand and implement brand safety standards. **Ensure Culinary Standards and Responsibilities Are Met** * Provide guidance for menu development. * Monitor quality of raw and cooked foods to ensure compliance with standards. * Determine how dishes should be presented and execute decorative plating. * Recognize quality products, presentation, and flavor profiles. * Ensure compliance with food handling and sanitation standards. * Follow proper handling methods and temperatures for all food items. * Ensure staff obtain required food handling and sanitation certifications. * Maintain standards for food purchasing, receiving, and storage. * Regularly prepare and cook, or prepare and cook for special guests or occasions, various types of food. **Ensure Exceptional Guest Service** * Exhibit and support service behaviors that exceed expectations to achieve guest satisfaction and retention. * Improve service quality by communicating with and assisting individuals to understand guest needs, and providing guidance, feedback, and personal coaching when necessary. * Manage daily operations to ensure quality and standards are consistently met and guest expectations are fulfilled every day. * Demonstrate leadership in guest reception, embody exceptional guest service, and foster a positive atmosphere for guest relations. * Interact with guests and gather feedback on product quality and service levels. * Respond to and resolve guest issues and complaints. * Empower staff to deliver exceptional guest service. Establish guidelines clarifying expectations and contributing factors. Ensure staff receive ongoing training to understand guest expectations. * Review comment cards, guest satisfaction results, and other data to identify areas for improvement. **Manage and Conduct Human Resources Activities** * Identify developmental needs of others and guide, coach, or otherwise assist them in increasing knowledge or skills. * Ensure staff are treated fairly and equitably. * Train kitchen staff on fundamentals of excellent cooking and visually appealing plating. * Execute performance appraisal processes for direct supervisor managers. * Collaborate with banquet chefs and F\&B departments regarding food knowledge and menu offerings training. * Observe staff service behaviors and provide feedback to individuals and/or managers. * Manage progressive disciplinary procedures for staff within areas of responsibility. * Ensure disciplinary procedures and documentation are completed per Standard Operating Procedures (SOPs) and Local Standard Operating Procedures (LSOPs), and support peer review processes. **Other Responsibilities** * Provide information to the Executive Team, managers and supervisors, colleagues, and subordinates via telephone, written communication, email, or in person. * Analyze information and evaluate results to select the best solution and solve problems. *Marriott International is committed to being an equal opportunity employer and welcomes all applicants. We strive to create a workplace that values and celebrates the diverse backgrounds of our employees. The interplay of our people’s cultures, talents, and experiences is our greatest strength. We pledge not to discriminate based on any protected characteristic, including disability, veteran status, or any other characteristic protected by applicable law.* The St. Regis Hotels \& Resorts brand represents a timeless legacy of elegance and pioneering spirit, with more than 50 luxury hotels and resorts located in major cities around the world, delivering refined and sophisticated accommodations. Since John Jacob Astor IV opened the first St. Regis hotel in New York City in the early 20th century, St. Regis has symbolized refined experiences and bespoke service — delivered by warm, extraordinary butlers and the iconic St. Regis Butler Service — offering guests an unparalleled blend of classic sophistication and modern sensibility. We invite you to launch your career at The St. Regis. Joining The St. Regis means becoming part of Marriott International’s extraordinary portfolio of brands. **Launch Your Career**, realize your personal value, **Pursue** your aspirations, **Belong** to an exceptional global team, and **Be You**.