Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $110,000.00 - $153,000.00
Work Schedule
Standard Hours
Benefits
Relocation assistance
bonus eligibility
Health Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Training and Development
Job Description
Gaylord Pacific Resort & Convention Center, located in Chula Vista, California, is a renowned hospitality establishment known for delivering exceptional meetings and experiences. As part of the Gaylord Hotels portfolio under Marriott International, the resort emphasizes creativity, entrepreneurship, and heartfelt service, creating a dynamic and supportive work environment. With Marriott's commitment to diversity and inclusion, employees at Gaylord Pacific Resort enjoy a culture that values unique backgrounds, talents, and experiences, fostering respect and equal opportunity. The resort offers expansive career growth opportunities beyond those of a traditional hotel, making it an ideal workplace for professionals looking to grow within the... Show More
Job Requirements
- High school diploma or GED
- six years experience in culinary, food and beverage, or related professional area
- or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- four years experience in culinary, food and beverage, or related professional area
- ability to lead a team
- excellent communication skills
- strong creative baking and decorating skills
- understanding of food safety and sanitation standards
- ability to manage budgets and inventories
- experience in coaching and mentoring
- customer service focus
- knowledge of culinary trends
- compliance with laws and regulations
- willingness to work flexible hours
Job Qualifications
- High school diploma or GED with six years of experience in culinary, food and beverage, or related professional area
- or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with four years experience in culinary, food and beverage, or related professional area
- ability to lead and manage a team effectively
- strong communication and interpersonal skills
- creative baking and decorating talents
- knowledge of food handling and sanitation standards
- experience in managing budgets and inventories
- ability to coach and mentor employees
- customer service orientation
- familiarity with culinary trends and menu development
- strong problem-solving skills
- commitment to compliance with laws and regulations
- ability to work flexible hours including weekends and holidays
Job Duties
- Supervises and manages employees
- understands employee positions well enough to perform duties in employees' absence
- supervises and coordinates activities of cooks and workers engaged in pastry preparation
- exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- encourages and builds mutual trust, respect, and cooperation among team members
- serves as a role model to demonstrate appropriate behaviors
- promotes and maintains the productivity level of employees
- supervises pastry preparation shift operations
- communicates performance expectations in accordance with job descriptions for each position
- creates and maintains open, collaborative relationships with employees and ensures employees do the same within the team
- verifies that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results
- leads shifts while personally preparing food items and executing requests based on required specifications
- represents the property in media events as needed
- facilitates pastry classes for customers and the community
- develops, designs, or creates new ideas and items for pastry kitchen
- follows proper handling and right temperature of all food products
- maintains food preparation handling and correct storage standards
- recognizes superior quality products, presentations and flavor
- verifies employees maintain required food handling and sanitation certifications
- promotes compliance with all applicable laws and regulations
- assists the Executive Chef with menu development associated with pastry
- operates and maintains all department equipment and reports malfunctions
- prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- assists in determining how food should be presented and creates decorative food displays
- maintains and demonstrates knowledge of food and beverage trends within the hospitality industry
- executes cooking shows and educational programs to guest audiences
- monitors and provides service behaviors that are above and beyond for customer satisfaction
- manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis
- supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed
- sets a positive example for guest relations
- empowers employees to provide excellent customer service
- responds to and handles guest problems and complaints
- interacts with guests to obtain feedback on product quality and service levels
- emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
- sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
- provides specific guidance to prioritize, organize, and accomplish daily pastry operations work
- supports procedures for food and beverage portion and waste controls
- purchases appropriate supplies and manage inventories according to budget
- trains employees in safety procedures
- creates cost cards, recipe cards, photographs, and catalogues for utilization during taste presentations
- identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- participates in training staff on menu items including ingredients, preparation methods and unique tastes
- verifies property policies are administered fairly and consistently
- verifies disciplinary procedures and documentation are completed according to standard and local operating procedures and support the peer review process
- reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- uses all available on the job training tools for employees
- solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
- provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- analyzes information and evaluating results to choose the best solution and solve problems
- attends and participates in all pertinent meetings
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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