Additional Information: This hotel is owned and operated by an independent franchisee, Chartwell Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

JOB SUMMARY

• Supervise dish/porter team. Coordinate scheduling of team in coordination with Executive and/or Sous Chef.
• Maintain third party vendor relationships and logs as it relates to outside cleaning, kitchen equipment, general maintenance, pest control, grease traps, ventilation, HVAC, plumbing and electrical. Constantly work to procure supplies with reliable vendors and at best pricing.
• Set up, implement, and maintain a requisition system in coordination with management.
• Maintain par levels of supplies and equipment; maintain chemicals and chemical machines. Prepare orders as needed.
• Clean, polish and dust lighting fixtures, windows, furniture surfaces, and equipment.
• Clean public spaces, dining room, private dining spaces, offices, kitchen, restrooms, corridors, stairways, locker rooms and other work areas.
• Ensure that floors are swept and mopped. Keep floors clean and dry, and ensure spills are resolved immediately with wet floor signs.
• Wash and disinfect kitchen appliances and cutlery, work surfaces, floors, walls, mats, disposal area, and walk-ins. 
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver.
• Operate dishwasher and dishwashing equipment.
• Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes, and ceiling vents, according to schedule or as specified by the Executive Chef or Sous Chef.
• Empty wastebaskets and trash bins. Transport waste to disposal areas. Ensure trash receptacles are washed out and returned to appropriate areas. 
• Replenish supplies for restaurant service and guest needs.
• Maintain and organize the storage room and kitchen area.
• Accept, check for accuracy, and unload food, beverage, and equipment deliveries. Ensure kitchen equipment and deliveries are properly stored.
• Set up/move tables and chairs. Ensure proper set-up, breakdown, and maintenance of all banquet functions. Prepare and execute equipment pull sheets for large parties and private events.
• Hold current Food Handlers Permit or DOH Certification.
• Maintain A letter grade for both FOH and BOH.
• Ensuring safe and sanitary working conditions.
• Comply with attendance rules and be available to work regularly. 
• Complete daily checklists and perform other duties as requested by management.

JOB REQUIREMENTS

• Management skills 
• Bilingual ideal but not necessary 
• To be fully conversant with:
• Restaurant fire procedures.
• Restaurant security procedures.
• Restaurant health and safety policy and procedures.
• Current licensing regulations
• Short and long-term marketing promotions.

Description of Pay and Benefits

• Pay: $22.00 – $24.00 per hour 
• Commuter Benefits
• 5 Sick day

This company is an equal opportunity employer.

frnch1