Open Jobs at Marriott International

JOB SUMMARY 

• The Director of IT contributes advanced skills, expert knowledge and problem resolution in technology and general hospitality business knowledge to support business and technology objectives. 
• The Director of IT is responsible for assisting hotel management with technology implementation, support, compliance and preventative maintenance. The role holder has line management of Property Systems and provides work direction and leadership as required. Provides support as part of a defined support plan and establishes/participates in appropriate coverage for emergency support of systems 24 hours a day, 7 days a week.
• This role is responsible for ensuring hotel-based technology is installed and operated to Marriott’s required standards and to always maintain security compliance. The Director of IT interfaces with the Marriott service desks in both the region and globally, hotel associates, hotel executive teams and service providers, along with various above property and Global Technology resources.

SCOPE

• Number of Properties: 1
• Interacts with various levels within the organization and key vendors.
• Number of FTE Associates: 1-3
• Control or Influence of Budget (Y or N): Yes
• Role is based on property

BUSINESS CONTEXT/RESPONSIBILITY

• Hotel technology compliance with appropriate Marriott International Policy and Information Security Manual. Makes recommendations on practices and processes in line with deployed SOPs (Standard Operating Procedures)
• Has direct reports (PSM)
• Assigns tasks to PSMs as necessary ensuring on-property presence in alignment with operational needs.
• Responsible for hiring, training, development, performance management of direct reports and team
• Accountable for coverage models and scheduling of team to ensure adequate technology support.
• Project management (including resource assignments)
• Maintains Inventory of applications and hardware
• Hotel Liaison for information technology vendors providing support and services.
• Provides escalation support for out of SLA (Service Level Agreements) issues for 3rd party vendors.
• Ensures problems are correctly reported, routed, tracked, and resolved; ensuring the business client remains informed through the process.
• Assists property in resolving complex support issues that may involve multiple vendors and systems as part of our defined support process.
• Reinforces communication to property management relating to IT policies / projects / issues and plans.
• Provides status reports to property management teams as requested.
• Assist in managing technology/asset life cycle for each property.
• Assists in the management and implementation of property systems upgrades. 
• Manages Active Directory environment for each property.
• Provides end user support to hotel associates as defined by support processes.
• Accountable for coverage models and scheduling of team to ensure adequate cover is provided.
• Moves/adds/changes for PCs/peripherals, migrating/restoring data when necessary.
• Creates and maintains a secure and clean computer room.
• Applies security and operating systems patches as directed by corporate and divisional technical leads.
• Helps create and assists in execution of IT related disaster recovery plans.
• Works with EMEA IT Infrastructure team to ensure effective operation is maintained at properties.
• Assist with providing data analysis and recommendations for annual process for ensuring costs effectiveness associated with Software licenses and subscriptions, such as Microsoft 365 
• Manages backups and technology disaster recovery planning and execution.
• Ensures the information technology needs of Marriott International are met in a manner that is consistent with MI systems and technology standards.
• Ensures compliance with all Marriott International Policies (MIP) and Information Security Manual (IT-SEC) requirements.
• Works with Continent Information Security Partners, Field Support Service team and IT Infrastructure team to ensure IT security compliancy is achieved and maintained in all hotels within area.
• Ensures that all properties within area complete annual or periodically required IT or Data audits, including internal and externally commissioned.
• Maintain availability of current documentation for cabling, network systems, and applications
• Ensures that property management have realistically budgeted and prioritized department operating budgets based on anticipated information technology projects and property support/needs requirements.
• Possesses in-depth understanding of the financial dynamics of property operations and applies knowledge/judgment to assist management in achieving technology-related goals.
• Reviewing operating statements; researches and resolves discrepancies in technology charges.
• Advises and ensures the property has adequately addressed technology needs in short- and long-term planning.

CANDIDATE PROFILE

Experience       

• 5-10 years IT management experience gained in the hospitality industry.
• Excellent problem-solving skills. 
• Hotel operations experience and demonstrated hospitality management skills.
• Experienced in network hardware, desktop, peripherals, protocols, communications, operating systems, and the Company internal applications (MARSHA, Opera, Sales & Catering etc.)
• Project management (desirable)
• Information Technology Infrastructure Library, ITIL (desirable)

Personal Attributes and Competencies

• Relationship builder; networker
• Acts as a role model.
• Collaborative; team player
• Demonstrated Leadership skills.
• Engages in fixing the problem.
• Analytical; makes decisions using data. 
• Subject matter expert offers solutions to identified issues.
• Demonstrated skills in support of applications, hardware, operating systems, and telecommunications.
• Demonstrated skills in troubleshooting and resolving problems around PCs, operating systems, servers, peripherals, etc.

Education or Certification

• Bachelor's degree required or equivalent work experience. 

Technical Skills/Computer:

• Appropriate knowledge of Marriott’s EMEA continent standard applications and supporting infrastructure.
• Understanding and working knowledge of Marriott’s IT policies and processes.
• Good understanding and skills of Marriott International’s standard office automation applications
• Microsoft Windows Server
• Microsoft Active Directory
• Microsoft Windows 10 / 11
• Virtualisation Technologies (Inc. VMWare and VDI)
• Edge Managed Network Switching
• Working knowledge of WAN/LAN & VPN technologies including MPLS
• Working knowledge Microsoft Terminal Services
• Internet Security Technologies
• Voice IP telephony including Hosted.
• Marriott International desktop & server (physical and virtual) build process.

Technical Skills/Other:

• Knowledge of Marriott datacenter environments
• Marriott Security Compliancy & PCI-DSS requirements
• Oracle Opera Property Management Systems/Sales & Catering
• Oracle Simphony Point of Sale
• Shiji InfraSys Point of Sale
• Golf, Leisure, Spa and other Marriott Operational Systems
• Marriott Global Property Network Standards (GPNS)
• Marriott Guest Room Entertainment Standards (GRE)
• Marriott Digital and Contactless Experience Solutions including Mobile Key, Mobile Check-in, Mobile Dining, Empower GXP
• Marriott approved Backup Solutions
• EFT Credit Card Systems
• Trouble shooting & resolution skills for PCs, operating systems, servers, peripherals, etc.
• Excellent written and verbal communication skills, with ability to communicate technical solutions to non-technical managers.
• PCI-DSS / PII security compliance

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POSITION SUMMARY

• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.
• Address guests' service needs in a professional, positive, and timely manner.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Provide assistance to coworkers, ensuring they understand their tasks.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare special meals or substitute items, where possible, to satisfy guest requests.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

Maintenance, Sanitation, and Cleaning Activities

• Ensure food storage areas are clean.

CRITICAL COMPETENCIES

Interpersonal Skills

• Team Work
• Interpersonal Skills
• Diversity Relations

Communications

• Listening

Personal Attributes

• Dependability
• Stress Tolerance
• Positive Demeanor
• Safety Orientation
• Adaptability/Flexibility
• Presentation
• Integrity
• Initiative

Organization

• Multi-Tasking
• Detail Orientation

Stock and Inventory

• Food Storage and Rotation

Equipment and Tools

• Thermometer and Thermostat
• Temperature Standards
• Kitchen Tools
• Kitchen Equipment
• Cleaning Kitchen Tools/Equipment

Basic Cookery

• Cooking Standards
• Thawing Food
• Recipe
• Fish Storage

Butcher

• Protein Storage Guidelines

Set-up

• Station Setup

Bussing

• Food Handling

PREFERRED QUALIFICATIONS

Education

• Technical, Trade, or Vocational School Degree

Related Work Experience

• At least 3 years of related work experience

Supervisory Experience

• No supervisory experience is required

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POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education:

• High school diploma or G.E.D. equivalent.

Related Work Experience:

• At least 1 year of related work experience.

Supervisory Experience:

• No supervisory experience.

License or Certification:

• None

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POSITION SUMMARY

• Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education:

• High school diploma or G.E.D. equivalent.

Related Work Experience:

• At least 1 year of related work experience.

Supervisory Experience:

• No supervisory experience.

License or Certification:

• None

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JOB SUMMARY

• Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

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JOB SUMMARY

• Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen.  Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES 

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Maintains performance level under pressure or when experiencing changes or challenges in the workplace. 
• Communication - Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
• Problem Solving and Decision Making - Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
• Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Actively participates as a member of a team to move the team toward the completion of goals.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. 
• Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
• Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability 

• Organizational Capability - Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management - Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen - Understands and utilizes business information to manage everyday operations.

Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.

• Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
• Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
• Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out").  This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
• Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
• Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
• Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
• Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.
• Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
• Writing - Communicates effectively in writing as appropriate for the needs of the audience.