Culinary Coordinator

About the role

The Culinary Coordinator supports the kitchen team by preparing ingredients, cooking dishes, and maintaining a clean, safe work environment in a fast‑paced hotel setting.

Key responsibilities

• Portion, chop, wash, peel, weigh, measure and mix ingredients for cooking.
• Prepare and cook food according to recipes, quality and presentation standards.
• Operate ovens, stoves, grills, microwaves, fryers and monitor cooking temperatures.
• Set‑up and break down work stations, serve food in proper portions, and ensure proper storage.
• Clean and disinfect kitchen areas, tools, knives and equipment.
• Follow company safety policies, report incidents and maintain personal hygiene standards.
• Communicate clearly with team members and support a collaborative work environment.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 1 year of related food‑service or kitchen experience.
• No supervisory experience required.
• Ability to perform physical tasks such as standing for long periods and lifting up to 25 lb.

Required skills

• Food preparation and cooking techniques.
• Operation of kitchen equipment (ovens, stoves, grills, microwaves, fryers).
• Knowledge of food safety and sanitation standards.

What we offer

• Full‑time employment with a leading global hospitality brand.
• Opportunities for career growth within Marriott International.
• Inclusive and diverse workplace culture.