Kitchen Manager - Marriott Detroit Metro Airport

What you will be doing:

Kitchen Operations Management:

• Oversee daily kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality.
• Coordinate with restaurant, bar, and banquet teams to ensure smooth service.
• Monitor and enforce portion control, food presentation, and sanitation standards.
• Ensure compliance with health, safety, and sanitation regulations (HACCP, local health codes, etc.).

Staff Management & Development:

• Recruit, train, schedule, and supervise kitchen staff, including cooks, prep staff, and dishwashers.
• Provide ongoing coaching and development to maintain a high-performing team.
• Foster a positive and collaborative kitchen culture.

Inventory & Cost Control:

• Monitor food costs, labor costs, and waste to ensure profitability.
• Manage inventory levels, order supplies, and work with vendors for cost-effective purchasing.
• Develop and implement portion control and waste reduction strategies.

Menu Planning & Quality Control:

• Assist in menu development, including seasonal updates and special event menus.
• Ensure food quality meets or exceeds brand standards and guest expectations.
• Collaborate with the Executive Chef to introduce new dishes and refine existing recipes.

Banquet & Event Support:

• Work closely with banquet staff to ensure seamless execution of catered events and large functions.
• Ensure kitchen readiness for high-volume event service.
• Coordinate special requests and dietary accommodations as needed.

Due to the high volume of applications, we are not able to respond to individual requests for updates.

Qualifications

What we are looking for:

• Minimum 3-5 years of experience in a similar role, preferably in a hotel or high-volume kitchen setting.
• Proven experience in restaurant, banquet, and bar food operations.
• Strong leadership and team management skills with the ability to train and develop staff.
• Knowledge of food safety and sanitation regulations (ServSafe certification preferred).
• Proficiency in inventory management and cost control strategies.
• Excellent communication and organizational skills.
• Ability to work in a fast-paced, high-pressure environment while maintaining quality standards.
• Culinary degree or equivalent work experience preferred.
• Flexible schedule, including weekends, evenings, and holidays, as required.

Physical Requirements:

• Ability to stand for extended periods and work in a hot, fast-paced environment.
• Must be able to lift up to 50 lbs.
• Ability to move and transport food items and kitchen equipment as needed.