As a Chef Tournant at Marriott in Food & Beverage Operations, you are a versatile culinary leader who rotates through key kitchen stations-supporting hot line, banquets, and specialty outlets to maintain consistent quality and presentation. You'll execute menus to brand standards, coach cooks, uphold food safety, and help drive smooth service during peak periods. In Marriott's people-first, inclusive culture, you'll receive structured training, growth opportunities, and competitive benefits while elevating guest dining experiences across a global hospitality brand. Responsibilities Rotate through hot line, cold kitchen, banquets, and other stations to ensure consistent food quality and presentation Support the Executive Chef and Sous Chefs in daily kitchen operations and service execution Train, guide, and support cooks across multiple stations, modeling Marriott culinary standards Maintain strict food safety, sanitation, and HACCP procedures in all preparation areas Assist with menu execution, prep lists, and production planning for both a la carte and banquet operations Monitor product quality, portion control, and waste to support cost and sustainability goals Collaborate with the Food & Beverage team to deliver outstanding guest dining experiences Help onboard new culinary team members and foster a respectful, inclusive kitchen culture Required Skills Line cooking Sauce and garde manger preparation Butchery and fish fabrication Menu execution and plating standards Food safety and sanitation (HACCP) Hotel banquet and a la carte production Inventory and waste control Knife skills Kitchen equipment operation Staff training and station supervision