Director, Culinary Design and Development
Company Name:
Marriott International
Position Type:
Full-time
Director, Culinary Design and Development
It's a powerful feeling, to belong. It's inspiring people to do more than they thought they could. It's leading the way by rolling up your sleeves to accomplish a common goal. It's taking a passion and turning it into your vision. Belonging is what it feels like to work at Marriott. If this sounds like the place for you, join us.
The Marriott International HQ located at
10400 Fernwood Road,
Bethesda,MD,20817
is currently hiring a
Director, Culinary Design and Development.
Responsibilities include:
CANDIDATE PROFILE
Education and
Experience:
Required Education:
- 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, Industrial Design, or related major plus 4 years' experience in Operations or related professional area;
OR
- 4 year bachelor's degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, Industrial Design, or related major plus 2 years' experience in Operations or related professional area.
Required
Experience:
- Bachelor degree in Hotel Management, Hospitality Management, Culinary Science or other
related area or graduation from a Culinary Apprenticeship System or Technical Culinary
School or an equivalent combination of education and experience from which comparable
knowledge and skills can be acquired
Preferred
Experience:
- Elevated sense of design
- Five years experience as an Executive Chef
- Five to ten years experience as a culinary department leader managing a culturally diverse
workforce
- Experience using a variety of spreadsheet, presentation, and word processing software
- Ability to discern color, taste, and texture
- Experience reading and interpreting blueprints and floor plans
- Experience with all aspects of foods, food preparation techniques, and food presentation
- Excellent written, verbal and platform communications skills
- Prior experience in regional, corporate, or multi-unit culinary operations preferred
- A.C.F. Certified (or international equivalent) preferred
- Active membership in Culinary Society or related trade organization preferred
- Comfortable working as a collaborator and/or strategic consultant, and able to effectively
share their point of view and expertise
- Able to envision and create new products and services from scratch and also be able to
extend and refresh existing offerings to take them in new directions
- Equipped with strong presentation, verbal and written skills; attention to detail
- Able to influence through an ability to articulate concepts clearly and in a compelling way and
with solid design skills to support it
- Be self-directed toward excellent work outcomes
- Passion for design, with finger on the pulse of current trends
- Ability to think about challenges from multiple angels to come up with the best design
- Unique drive to continue pushing the product or service forward
CORE WORK ACTIVITIES
Design & Development
- Work in both small and large multi-disciplinary project teams to build products and service
that are beneficial to the company and to guests
- Translate requirements into compelling customer driven and profitable product or service
solutions
- Deliver high quality design solutions and tailor global products and services
- Take a concept from initial idea all the way through to a production ready product or service
- Build exceptional models, polished visuals, frameworks, storyboards and prototypes as
needed to best serve the project
- Be hands on with the project
- Collaborate closely across design and disciplines teams
- Find ways to make complex information and interaction as simple as possible
- Consistently hit project commitments, dates and deliverables
- Use systematic processes to solve design challenges
- Understand and navigate technical constraints and opportunities
- Be a thoughtful voice for the guest experience; constantly think about new and improved
features that will create value
- Be nimble, working to define requirement while simultaneously designing for those
requirements
- Give and take constructive feedback to improve designs and the development process
- Establish project milestones and objectives
- Ensure revenue and guest satisfaction goals are met
Specific Expected Discipline Contributions
- Subject Matter Expert Culinary and Hotel F&B
- Supervises culinary associates, development and operations, insuring timely completion of
Global Brand initiated and GLT projects.
- Leads and directs culinary sustainability teams culinary efforts.
- Develops, implements and oversees culinary training to include electronic, video, and hands
on mediums.
- Supervises and initiates culinary strategies globally, with GLT.
- Develops yearly project and task list and corresponding budgets needed to support their
fulfillment.
- Manages department scheduling and resource allocation for routine and project work.
- Using spreadsheet software, prepares cost analysis for each initiative and project roll-out
- Interacts with Department VPs, peer Senior Directors and Brand VPs to develop and
accomplish new initiatives.
- Delivers and designs presentations internally and externally in support of program or strategic
development work.
- Works with VP Culinary in management of A&L Accounts.
- Domestic and International travel, as needed, to various meetings, openings, training, and
events.
- Represents Marriott on certain industry boards and organizations.
- Conducts and facilitates market driven events/meetings in support of CLS.
- Develops and maintains sustainability process for culinary programs specific and unique to
each brand.
- Develops methods and alternative methods for product distribution for products unique to
each Brand.
- Oversees test kitchen staff and general test kitchen activities.
- Conducts research and analysis on the development of new culinary concepts and designs.
- Identifies industry trends, and competitive situations and opportunities relevant to F&B.
- Evaluates creative approaches and develops solutions to complex creative issues that have
compelling value to Marriott International.
- Performs culinary functions in the hotel test kitchen and hotel properties for various internal
and external projects or meetings.
- Leads and directs creative culinary product and design projects.
- Provides input on concept development and kitchen designs for all brands.
To submit your application for this job, please go to:
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Requirements:
See Job DescriptionEstimated Salary: $20 to $28 per hour based on qualifications.
Marriott International
Position Type:
Full-time
Director, Culinary Design and Development
It's a powerful feeling, to belong. It's inspiring people to do more than they thought they could. It's leading the way by rolling up your sleeves to accomplish a common goal. It's taking a passion and turning it into your vision. Belonging is what it feels like to work at Marriott. If this sounds like the place for you, join us.
The Marriott International HQ located at
10400 Fernwood Road,
Bethesda,MD,20817
is currently hiring a
Director, Culinary Design and Development.
Responsibilities include:
CANDIDATE PROFILE
Education and
Experience:
Required Education:
- 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, Industrial Design, or related major plus 4 years' experience in Operations or related professional area;
OR
- 4 year bachelor's degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, Industrial Design, or related major plus 2 years' experience in Operations or related professional area.
Required
Experience:
- Bachelor degree in Hotel Management, Hospitality Management, Culinary Science or other
related area or graduation from a Culinary Apprenticeship System or Technical Culinary
School or an equivalent combination of education and experience from which comparable
knowledge and skills can be acquired
Preferred
Experience:
- Elevated sense of design
- Five years experience as an Executive Chef
- Five to ten years experience as a culinary department leader managing a culturally diverse
workforce
- Experience using a variety of spreadsheet, presentation, and word processing software
- Ability to discern color, taste, and texture
- Experience reading and interpreting blueprints and floor plans
- Experience with all aspects of foods, food preparation techniques, and food presentation
- Excellent written, verbal and platform communications skills
- Prior experience in regional, corporate, or multi-unit culinary operations preferred
- A.C.F. Certified (or international equivalent) preferred
- Active membership in Culinary Society or related trade organization preferred
- Comfortable working as a collaborator and/or strategic consultant, and able to effectively
share their point of view and expertise
- Able to envision and create new products and services from scratch and also be able to
extend and refresh existing offerings to take them in new directions
- Equipped with strong presentation, verbal and written skills; attention to detail
- Able to influence through an ability to articulate concepts clearly and in a compelling way and
with solid design skills to support it
- Be self-directed toward excellent work outcomes
- Passion for design, with finger on the pulse of current trends
- Ability to think about challenges from multiple angels to come up with the best design
- Unique drive to continue pushing the product or service forward
CORE WORK ACTIVITIES
Design & Development
- Work in both small and large multi-disciplinary project teams to build products and service
that are beneficial to the company and to guests
- Translate requirements into compelling customer driven and profitable product or service
solutions
- Deliver high quality design solutions and tailor global products and services
- Take a concept from initial idea all the way through to a production ready product or service
- Build exceptional models, polished visuals, frameworks, storyboards and prototypes as
needed to best serve the project
- Be hands on with the project
- Collaborate closely across design and disciplines teams
- Find ways to make complex information and interaction as simple as possible
- Consistently hit project commitments, dates and deliverables
- Use systematic processes to solve design challenges
- Understand and navigate technical constraints and opportunities
- Be a thoughtful voice for the guest experience; constantly think about new and improved
features that will create value
- Be nimble, working to define requirement while simultaneously designing for those
requirements
- Give and take constructive feedback to improve designs and the development process
- Establish project milestones and objectives
- Ensure revenue and guest satisfaction goals are met
Specific Expected Discipline Contributions
- Subject Matter Expert Culinary and Hotel F&B
- Supervises culinary associates, development and operations, insuring timely completion of
Global Brand initiated and GLT projects.
- Leads and directs culinary sustainability teams culinary efforts.
- Develops, implements and oversees culinary training to include electronic, video, and hands
on mediums.
- Supervises and initiates culinary strategies globally, with GLT.
- Develops yearly project and task list and corresponding budgets needed to support their
fulfillment.
- Manages department scheduling and resource allocation for routine and project work.
- Using spreadsheet software, prepares cost analysis for each initiative and project roll-out
- Interacts with Department VPs, peer Senior Directors and Brand VPs to develop and
accomplish new initiatives.
- Delivers and designs presentations internally and externally in support of program or strategic
development work.
- Works with VP Culinary in management of A&L Accounts.
- Domestic and International travel, as needed, to various meetings, openings, training, and
events.
- Represents Marriott on certain industry boards and organizations.
- Conducts and facilitates market driven events/meetings in support of CLS.
- Develops and maintains sustainability process for culinary programs specific and unique to
each brand.
- Develops methods and alternative methods for product distribution for products unique to
each Brand.
- Oversees test kitchen staff and general test kitchen activities.
- Conducts research and analysis on the development of new culinary concepts and designs.
- Identifies industry trends, and competitive situations and opportunities relevant to F&B.
- Evaluates creative approaches and develops solutions to complex creative issues that have
compelling value to Marriott International.
- Performs culinary functions in the hotel test kitchen and hotel properties for various internal
and external projects or meetings.
- Leads and directs creative culinary product and design projects.
- Provides input on concept development and kitchen designs for all brands.
To submit your application for this job, please go to:
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Requirements:
See Job DescriptionEstimated Salary: $20 to $28 per hour based on qualifications.
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