Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $29.33 - $36.06
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
bonus eligibility
Job Description
Gaylord Rockies Resort & Convention Center, located in Aurora, Colorado, is part of the renowned Gaylord Hotels portfolio under Marriott International. Known for its impressive meeting and event spaces, this resort combines distinctive architecture, stunning natural surroundings, and exceptional guest services to create memorable experiences for both leisure and business travelers. As a full-service resort and convention center, Gaylord Rockies offers an array of dining options, luxurious accommodations, and unique amenities, contributing to its status as a premier destination in the region. The resort is well-regarded for fostering a welcoming and inclusive environment that values diversity and promotes career growth for its associates.
The role available is a full-time management position within the culinary team, based on-site at the resort. This position is pivotal in ensuring the daily kitchen operations run smoothly, maintaining high culinary standards while contributing to guest satisfaction and the efficient use of resources. The compensation ranges from $29.33 to $36.06 per hour, with eligibility for bonuses, reflecting the importance and responsibilities associated with this role.
In this management role, the candidate will lead and mentor kitchen staff while actively participating in food production, purchasing, and maintaining sanitation standards. The responsibilities demand an individual who is adept at coordinating culinary operations, ensuring the quality and presentation of food, and collaborating with other hotel departments to synchronize service efforts. The position also involves strategic tasks such as managing inventories in line with budget constraints, supporting menu development, and fostering an environment focused on operational excellence and exemplary customer service.
The ideal candidate will possess a blend of culinary expertise, leadership skills, and operational acumen. This role requires overseeing not only the culinary output but also the productivity and development of staff members through coaching, training, and performance appraisals. The position demands a proactive approach to problem-solving, teamwork, and communication, ensuring that both guest and employee experiences exceed expectations. This opportunity allows the successful candidate to be a key contributor to one of Marriott International's prestigious properties, known for its exceptional guest experiences and dynamic team-oriented culture.
The role available is a full-time management position within the culinary team, based on-site at the resort. This position is pivotal in ensuring the daily kitchen operations run smoothly, maintaining high culinary standards while contributing to guest satisfaction and the efficient use of resources. The compensation ranges from $29.33 to $36.06 per hour, with eligibility for bonuses, reflecting the importance and responsibilities associated with this role.
In this management role, the candidate will lead and mentor kitchen staff while actively participating in food production, purchasing, and maintaining sanitation standards. The responsibilities demand an individual who is adept at coordinating culinary operations, ensuring the quality and presentation of food, and collaborating with other hotel departments to synchronize service efforts. The position also involves strategic tasks such as managing inventories in line with budget constraints, supporting menu development, and fostering an environment focused on operational excellence and exemplary customer service.
The ideal candidate will possess a blend of culinary expertise, leadership skills, and operational acumen. This role requires overseeing not only the culinary output but also the productivity and development of staff members through coaching, training, and performance appraisals. The position demands a proactive approach to problem-solving, teamwork, and communication, ensuring that both guest and employee experiences exceed expectations. This opportunity allows the successful candidate to be a key contributor to one of Marriott International's prestigious properties, known for its exceptional guest experiences and dynamic team-oriented culture.
Job Requirements
- High school diploma or GED
- 5 years of experience in culinary, food and beverage, or related professional area
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 3 years experience in culinary, food and beverage, or related professional area
- Strong leadership and communication skills
- Ability to work flexible hours including holidays and weekends
- Physical stamina to perform kitchen duties
- Knowledge of food safety regulations
- Proficiency in inventory and budget management
- Commitment to guest satisfaction and team development
- Ability to handle multiple tasks efficiently
Job Qualifications
- High school diploma or GED with 5 years experience in culinary or food and beverage
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 3 years experience
- Proven leadership and staff management skills
- Strong knowledge of food safety and sanitation standards
- Excellent interpersonal and communication skills
- Ability to oversee food production and quality control
- Experience coordinating with multiple departments
- Demonstrated problem-solving and decision-making abilities
- Capable of coaching and developing team members
- Familiarity with inventory management and budgeting
- Commitment to providing exceptional customer service
- Ability to work under pressure and during high demand periods
- Understanding of culinary presentation and menu development
Job Duties
- Develops, designs, or creates new culinary applications, ideas, systems, or products
- Maintains food handling and sanitation standards
- Ensures all employees have proper supplies, equipment, and uniforms
- Performs duties of culinary and kitchen area employees during high demand times
- Oversees production and preparation of culinary items
- Ensures employees keep their work areas clean and sanitary
- Works with Restaurant and Banquet departments to coordinate service and timing
- Communicates areas needing attention to staff and follows up
- Supports new menus, concepts, and promotions for restaurant and banquets
- Assists in food presentation and decorative displays
- Prepares and cooks foods for regular and special functions
- Checks quality of raw and cooked food products
- Ensures and maintains productivity levels
- Coordinates activities of cooks and kitchen staff
- Leads shifts while preparing food items
- Handles employee questions and concerns
- Identifies developmental needs and coaches staff
- Conducts employee performance appraisals and provides feedback
- Communicates performance expectations
- Participates in employee recognition programs
- Monitors progress towards performance goals
- Conducts training when appropriate
- Follows goals and plans to prioritize and organize work
- Monitors staffing levels to meet service and financial objectives
- Places orders and manages food and supply inventories
- Participates in department meetings and communicates goals
- Provides exceptional customer service and retention
- Manages day-to-day kitchen operations
- Improves service by coaching and feedback
- Sets positive examples for guest relations
- Handles guest complaints
- Empowers employees for excellent service
- Provides information to supervisors and coworkers
- Serves as a role model for behaviors
- Analyzes information to solve problems
- Complies with loss prevention policies
- Reports equipment malfunctions
- Attends relevant meetings
- Encourages mutual trust and cooperation among team members
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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