Lopez v. Marriott International, Inc.

CourtDistrict Court, D. Colorado
DecidedFebruary 27, 2025
Docket1:23-cv-03308
StatusUnknown

This text of Lopez v. Marriott International, Inc. (Lopez v. Marriott International, Inc.) is published on Counsel Stack Legal Research, covering District Court, D. Colorado primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Lopez v. Marriott International, Inc., (D. Colo. 2025).

Opinion

IN THE UNITED STATES DISTRICT COURT FOR THE DISTRICT OF COLORADO

Civil Action No. 23-cv-03308-RMR-KAS

DANIEL ESTEBAN CAMAS LOPEZ, individually and on behalf of all similarly situated persons,

Plaintiff,

v.

MARRIOTT INTERNATIONAL, INC.,

Defendant. _____________________________________________________________________

RECOMMENDATION OF UNITED STATES MAGISTRATE JUDGE _____________________________________________________________________ ENTERED BY MAGISTRATE JUDGE KATHRYN A. STARNELLA This matter is before the Court on Defendant’s Motion to Dismiss Plaintiff’s First Amended Class Action Complaint [#36] (the “Motion”). Plaintiff filed a Response [#39] in opposition to the Motion [#36], and Defendant filed a Reply [#40]. The Motion [#36] has been referred to the undersigned pursuant to 28 U.S.C. § 636(b) and Fed. R. Civ. P. 72. See Order Referring Motion [#37]. The Court has reviewed the briefs, the entire case file, and the applicable law. For the reasons stated below, the Court RECOMMENDS that the Motion [#36] be GRANTED IN PART, as to Claims One through Three, and DENIED IN PART, as to Claims Four through Six. I. Background1 Plaintiff Daniel Esteban Camas López is a Mexican citizen who studied culinary arts. First Am. Compl. [#33], ¶ 2. As part of his studies, in the fall of 2020, he came to Colorado for a J-1 visa internship.2 Id., ¶¶ 3-4. After closure of the hotel where Plaintiff’s

internship began, he transferred to the St. Regis Aspen, an upscale hotel in Aspen, Colorado, and its owner Defendant Marriott International, Inc. (“Marriott”) became the “host organization” for his visa internship. Id., ¶¶ 5-6. Defendant allegedly works with J-1 visa sponsors, including Plaintiff’s sponsor Alliance Abroad Group, LP (“Alliance”), “to recruit and obtain labor for the St. Regis Aspen and other hotels and resorts” it owns. ¶¶ 31-32. Through its participation in the J-1 program, Defendant, through St. Regis’s human resources director, made Plaintiff (and the State Department) various promises about what his internship would entail in the form of a Training/Internship Placement Plan. Id., ¶¶ 59, 85; see also Internship Plan [#33-1]. Plaintiff was promised a five-phase internship.

First Am. Compl. [#33], ¶ 61. Phase One would be a week-long orientation, supervised by the human resources director, to include a company internship and an initial kitchen

1 For the purposes of resolving the Motion [#36], the Court accepts as true all well-pleaded, as opposed to conclusory, allegations made in Plaintiff's First Amended Class Action Complaint [#33] and the Internship Plan [#33-1] he attached to it. See Shero v. City of Grove, Okla., 510 F.3d 1196, 1200 (10th Cir. 2007) (citing Bell Atl. Corp. v. Twombly, 550 U.S. 544, 570 (2007)); see also Hall v. Bellmon, 935 F.2d 1106, 1112 (10th Cir. 1991) (“A written document that is attached to the complaint as an exhibit is considered part of the complaint and may be considered in a Rule 12(b)(6) dismissal.”).

2 The purpose of J-1 visa program, administered by the State Department, is to “enhance the skills and expertise of exchange visitors in their academic or occupational fields through participation in structured and guided work-based training and internship programs and to improve participants’ knowledge of American techniques, methodologies, and technology.” 22 C.F.R. § 62.22(b)(1)(i). However, these interns may “not be used as substitutes for ordinary employment or work purposes; nor may they be used under any circumstances to displace American workers.” 22 C.F.R. § 62.22(b)(1)(ii). orientation. Id., ¶ 62; Internship Plan [#33-1] at 3. Phases Two through Five would be supervised by the executive chef and would respectively focus on the following areas: food preparation and presentation; saucier/garde manager department rotation; hot line station and other culinary skills; and project learning and cultural immersion. First Am.

Compl. [#33], ¶¶ 63, 66, 68, 71; Internship Plan [#33-1] at 5, 7, 8, 11. During Phases Two through Four, Plaintiff could be asked to assist in other areas of the culinary department to ensure he received a minimum of 32 hours per week, but all training would be “relevant to the participant’s Training Plan and [would] not include any unskilled activities as defined by the Code of Federal Regulations – 22 CFR 62 Exchange Visitor Program.” First Am. Compl. [#33], ¶¶ 72-73 (quoting Internship Plan [#33-1] at 7, 9, 11). Plaintiff’s training was capped at a maximum of 40 hours per week, though overtime was permitted so long as it was optional, it complied with local wage and labor requirements, and the assigned tasks were in-line with the Training Plan’s content. Id., ¶¶ 76-77 (citing Internship Plan [#33-1] at 3).

Plaintiff began working at St. Regis in May 2021 but quickly determined that the program was not what had been promised. Id., ¶¶ 93, 98-99. For example, while Plaintiff was paid a stipend of $14/hour for regular hours and $21/hour for overtime, Defendant deducted $800 each month for housing “in a dilapidated house shared with other J-1 interns that worked for St. Regis.” Id., ¶¶ 94-95. The house was far away and, while Defendant provided a bus pass, it also deducted that cost from his paycheck. Id., ¶ 96. Additionally, Plaintiff was “required to work substantially as a general kitchen laborer.” Id., ¶ 99. His first week in the kitchen was spent doing “pre-season” work, i.e. helping prepare for the kitchen to open, setting up the line, and preparing ingredients. Id., ¶¶ 103-04. While some of these tasks were listed in the Phase Two description, Plaintiff was unable to work closely with the executive chef. Id., ¶ 105. At that time, Plaintiff worked approximately 48 hours per week and overtime was mandatory. Id., ¶¶ 107-08. Once the kitchen opened, Plaintiff’s work further diverged from the Plan. Instead

of Phase Two’s focus on food preparation and presentation, he was assigned to work on the hot line station, which was anticipated to occur in Phase Four. Id., ¶¶ 109-10. He worked primarily at the sauté station preparing, cooking, and plating food, under a sous chef rather than the executive chef, and he continued to work 48 hours per week. Id., ¶¶ 111-13. On days when no other J-1 intern worked, Plaintiff was responsible for both the sauté station and the cold station. Id., ¶ 115. A few weeks later, non-J-1 workers were reassigned to work on banquets, leaving Plaintiff’s section understaffed and forcing him to do “all of his usual work running the line plus all of the prep work necessary for his station.” Id., ¶ 116. During this time, Plaintiff worked at least 72 hours per week and, on four occasions, he was asked to work 14- or 15-hour days. Id., ¶ 117.

Despite these long hours, Plaintiff never received the promised training or supervision from the executive chef. Id., ¶¶ 118-19. When Plaintiff asked the executive chef if he would be trained on other areas in the Plan, he was ignored. Id., ¶ 119. When Plaintiff complained about the heavy workload and asked for additional days off, the executive chef told him that might be possible once they had more staffing in August. Id., ¶ 120.

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Lopez v. Marriott International, Inc., Counsel Stack Legal Research, https://law.counselstack.com/opinion/lopez-v-marriott-international-inc-cod-2025.