The following descriptions are for kitchen management positions across multiple marriott brands in mexico.
courtyard by marriott mazatlan beach resort, av. Playa gaviotas 214, mazatlan, sinaloa, mexico
job summary
accountable for the overall success of daily kitchen operations. Leads staff, manages food‑related functions, maintains operating budgets, and ensures consistent, high‑quality products. Supervises all kitchen areas, guides and develops staff, and upholds sanitation and food standards.
candidate profile – education & experience
- high school diploma or ged and 4 years of experience in culinary, food and beverage, or related area.
- or a 2‑year degree in culinary arts, hotel and restaurant management, or related major with 2 years of experience.
* ensuring culinary standards and responsibilities
o prepare and cook foods for general service, special guests, and functions.
o review and adjust kitchen systems and procedures.
o develop new menus and recipes.
o ensure compliance with food handling, sanitation, and safety standards.
o supervise kitchen shift operations and enforce all food & beverage policies.
o maintain purchasing, receiving, storage, and waste‑control procedures.
o operate kitchen equipment and report malfunctions.
o implement environmentally friendly processes.
o check quality of raw and cooked products.
o create decorative food displays.
* leading culinary team
o supervise and coordinate staff activities.
o use interpersonal skills to lead, influence, and encourage staff.
o manage day‑to‑day operations and stand in for absent employees.
o promote trust, respect, and cooperation.
o maintain productivity and adherence to menu standards.
o communicate production needs and manage scheduling.
o lead shifts, preparing food according to specifications.
* maintaining culinary goals
o achieve performance, budget, and team goals.
o prioritize and organize work plans.
o read budget documents and assist financial management.
o solve staffing and inventory issues.
o order uniforms within budget turns and inventory.
* ensuring exceptional customer service
o deliver service beyond expectations for satisfaction and retention.
o improve service through communication and coaching staff.
o handle guest problems and complaints effectively.
o encourage employees to provide excellent customer service.
* managing human resources activities
o develop programs for staff growth and training.
o assist in hiring and interviewing candidates.
o participate in performance appraisals.
o solicit employee feedback and address concerns.
o train staff on menu items and service standards.
* additional responsibilities
o communicate with supervisors and colleagues via phone, e‑mail, or in person.
o analyze information and solve problems.
o attend departmental meetings.
solaz a luxury collection resort los cabos, km 18.5 carretera transpeninsular csl‑sjc access b, san jose del cabo, baja california sur, mexico
job summary
lead pastry and baking production while managing staff to deliver consistent pastries for all areas. Maintain budgets, sanitation standards, and guest satisfaction.
candidate profile – education & experience
- high school diploma or ged and 4 years of culinary, food and beverage, or related experience.
- or a 2‑year degree in culinary arts, hotel and restaurant management, or related major with 2 years of experience.
* leading pastry culinary team
o lead, influence, and encourage staff with integrity and business judgment.
o manage day‑to‑day operations, compensating for absent staff.
o build trust and cooperation, serving as a role model.
o maintain productivity and enforce expectations.
o maintain open collaborative relationships with staff.
o solicit feedback, use open‑door policy, and review satisfaction data.
o lead shifts, preparing pastries per specifications.
o supervise and coordinate pastry preparation activities.
* ensuring culinary standards and responsibilities
o create new pastry applications and designs.
o maintain proper handling, storage, and temperature of all food.
o freshen purchasing, receiving, and storage standards.
o support portion control and waste-control procedures.
o ensure compliance with food laws and regulations.
o cook foods for general service and special events.
o check quality of raw and cooked products.
o develop decorative food displays.
* ensuring exceptional customer service
o provide service above expectations for retention.
o communicate and coach staff to improve service.
o set positive example and empower staff.
o handle guest problems and complaints.
* maintaining culinary goals
o achieve performance and budget goals.
o prioritize and organize work plans.
o train staff on safety, loss prevention, and inventory control.
o purchase supplies according to budget.
* supporting training & development activities
o complete disciplinary procedures under sops.
o train staff on menu items.
o ensure appropriate staffing to meet service and financial objectives.
* additional responsibilities
o communicate with supervisors and team via phone, e‑mail, or in person.
o analyze information and solve problems.
o notify department manager and hr as necessary.
o attend departmental meetings.
generic kitchen management – multiple locations
* responsibilities
o oversee food preparation, purchasing, storage, and inventory.
o develop and execute menus that meet cost and revenue objectives.
o maintain sanitation, food safety, and quality standards.
o manage budgets and financial statements for the kitchen.
o train and supervise kitchen staff; promote a positive culture.
o plan and schedule staffing to meet demand.
o address guest concerns and maintain service standards.
* qualifications
o 3–5 years’ experience in a similar culinary leadership role.
o strong knowledge of food safety and sanitation.
o ability to work under pressure and multitask.
o proficiency in english communication.
o valid culinary training or related educational credentials.
o certifications in hygiene and food safety (preferred).
westin santa fe mexico city, javier barros sierra 540, mexico city, ciudad de mexico, mexico
position summary
prepare and cook meals, monitor portioning, and manage food logs. Assist in hiring, training, scheduling, and motivating staff. Comply with safety and security policies and address guest service needs.
* preferred qualifications
o technical, trade, or vocational school degree.
o at least 3 years of related work experience.
o no supervisory experience required.
almare a luxury collection resort isla mujeres, carretera garrafon vista alegre, isla mujeres, quintana roo, mexico
job summary
accountable for daily kitchen operations, culinary talent, and staff development. Maintain budgets, quality, and sanitation standards.
candidate profile – education & experience
- high school diploma or ged and 4 years of culinary experience.
- or a 2‑year culinary degree and 2 years of experience.
* ensuring culinary standards
o manage kitchen shift operations and policy compliance.
o communicate production needs to staff.
o assist executive chef with operations.
o cook foods for service and events.
o create decorative displays and ensure quality.
o maintain purchasing, receiving, and storage standards.
* leading kitchen operations
o supervise cooks, coordinate activities, and lead shifts.
o use communication skills to guide staff.
o build trust and professionalism within the team.
o implement performance expectations and recognize achievements.
o maintain fair policy application.
* ensuring exceptional customer service
o deliver high‑quality service and retention.
o empower staff and engage guests.
o handle complaints and feedback.
* maintaining culinary goals
o achieve performance, budget, and team goals.
o use labor management systems for scheduling.
o train staff on safety.
* managing human resources
o develop staff through coaching and mentoring.
o participate in performance appraisal process.
o address issues with the department manager and hr.
* additional responsibilities
o communicate information with supervisors and team members.
o analyze data to select solutions.
o attend meetings.
equal employment opportunity statement
we are an equal‑opportunity employer and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship or any other group protected by law.
all employees are expected to maintain a clean, professional appearance, uphold confidentiality, and comply with all safety and security policies. They should be prepared for the physical demands of the role and perform other reasonable duties as assigned.
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