Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $189,000.00 - $254,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligibility
Stock options
Job Description
Gaylord National Resort and Convention Center, situated at 201 Waterfront St, National Harbor, Maryland, is a premier destination known for its expansive convention spaces, luxurious accommodations, and exceptional dining experiences. As part of Marriott International's portfolio, Gaylord National Resort offers a unique blend of opportunities for employees to grow professionally within a renowned, global hospitality company. The resort prides itself on its commitment to outstanding guest experiences, innovative services, and supportive work culture that emphasizes diversity, inclusion, and personal development. Employees at Gaylord National Resort are known as STARs, reflecting the brand’s core values of creativity, entrepreneurship, and dedication to... Show More
Job Requirements
- High school diploma or GED
- six years experience in culinary, food and beverage, or related area
- or two-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- four years experience in culinary, food and beverage, or related area
- ability to lead and manage kitchen operations
- strong communication and interpersonal skills
- knowledge of safety and sanitation standards
- ability to manage budgets and control expenses
- capability to train and develop staff
- proficiency in menu development and food quality monitoring
Job Qualifications
- High school diploma or GED with six years of relevant experience
- or two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with four years of relevant experience
- proven leadership abilities in culinary management
- excellent interpersonal and communication skills
- knowledge of food safety and sanitation standards
- experience in budget management and cost control
- ability to develop and implement culinary programs
- strong problem-solving skills
- commitment to exceptional customer service
- experience in staff training and development
Job Duties
- Lead kitchen management team
- provide direction for all day-to-day operations
- supervise and coordinate activities of cooks and food preparation workers
- develop and implement purchasing and receiving guidelines
- establish performance, budget, and team goals
- ensure compliance with safety and food handling standards
- provide menu development direction
- monitor quality of food products
- create decorative food displays
- maintain sanitation certifications
- prepare and cook food
- manage guest satisfaction and service quality
- interact with guests and handle complaints
- coach and mentor culinary staff
- administer performance appraisals
- manage disciplinary procedures
- communicate with executive teams and staff
- analyze and solve operational problems
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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