About Us

TWO HOTELS. AT FRANKFURT AIRPORT. PERFECTLY COMBINED.

The Frankfurt Airport Marriott Hotel and the Sheraton Frankfurt Airport Hotel & Conference Center are the world's first dual-brand hotel combination of two premium Marriott International brands under one roof and one of the largest airport hotels in Europe. Its prime location between the check-in counters of Frankfurt Airport Terminal 1 and the AIRrail ICE long-distance train station makes the hotel a sought-after address for business meetings, conferences, and corporate events in the economic heart of the Rhine-Main region.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and maintaining an inclusive, people-centered culture. We are committed to non-discrimination on any protected basis, such as disability, origin, religion, sexual orientation, or any other basis covered by applicable law.

Your tasks

Be you.

At our dual-brand Sheraton & Marriott Frankfurt Airport Hotel, two premium brands unite under one employer! Have you discovered your passion for cooking and want to create exceptional culinary moments with your team? Then become part of our kitchen team as a Kitchen Associate - Kitchen Assistant/Commis/Demi Chef/Chef de Partie (m/f/d) . Two brands – endless opportunities!

Your most important tasks include, among others:

General tasks (all levels):

• Preparation, presentation and serving of high-quality dishes  for international guests throughout all service hours
• Consistent application of HACCP  and hygiene: labeling, temperature control, allergen management and cleaning routines
• A well-maintained, safe, and organized workplace ; proper maintenance of equipment and tools.
• Close collaboration with service, stewarding, purchasing  and other departments for smooth operations
• Flexible deployment in: The Eatery Kitchen & Bar, Flavors, Tavern, Banquet Kitchen and Main Kitchen

Level-dependent activities:

• Mise en Place: Ingredient preparation,  basic preparations and station readiness
• Support and/or execution of à la carte and banquet production  according to recipes/specifications.
• Plating and presentation according to brand standards  with consistent portion size and timing.
• Goods receipt, inspection and storage ; inventory rotation (FIFO); active contribution to reducing food waste
• Creating  " wow" moments – e.g. in our open show kitchen and in live situations

Extended responsibilities (Demi Chef / Chef de Partie):

• Independent station management during mise en place and service ; ensuring quality, timing and HACCP documentation.
• Guidance, training and support  of junior team members at their posts
• Contributing to the development of new dishes , seasonal menus, and culinary concepts for our outlets.
• Support with ordering, inventory and cost awareness ; ensuring kitchen standards and processes.
• Promote continuous improvement of workflows , hygiene, and team training.

Your profile

Be able.

• You have completed culinary training and possess sound professional knowledge.
• Enthusiasm for the hospitality industry - whether you're a newcomer to the profession or an experienced professional
• Calm and clarity in dynamic kitchen environments
• Teamwork skills, a sense of responsibility, and a passion for high-quality cuisine
• Good German and English skills; additional languages ​​are a plus.