Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,100.00 - $91,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
bonus program
401(k) Plan
Employee stock purchase plan
Paid Time Off
Life insurance
Travel Discounts
Job Description
Gaylord Hotels, part of the renowned Marriott International portfolio, stands as a leader in the hospitality industry, specializing in delivering extraordinary meetings, experiences, and accommodations. With a legacy rooted in expertise and visionary service, Gaylord Hotels provides guests with a hospitable environment where creativity and thoughtful service are at the core. The hotel brand caters to a diverse clientele who seek exceptional quality and memorable experiences. At Gaylord, employees, referred to as STARs, embody a culture of entrepreneurship, creativity, and dedication to excellence, making the workplace not just about jobs but about meaningful careers. Working at Gaylord Hotels means joining... Show More
Job Requirements
- high school diploma or GED
- 7 years experience in the culinary, food and beverage or related professional area
- or bachelor’s degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 3 years experience in the culinary, food and beverage, or related professional area
- strong communication and interpersonal skills
- ability to manage budgets and perform cost control
- knowledge of food safety and sanitation standards
- experience in training and developing culinary staff
- proficiency with inventory and purchasing processes
Job Qualifications
- high school diploma or GED
- 7 years experience in culinary, food and beverage, or related professional area
- or bachelor’s degree in Culinary Arts, Hotel and Restaurant Management, or related major
- 3 years experience in culinary, food and beverage, or related professional area
- strong knowledge of food and beverage trends
- ability to develop and execute marketing strategies
- leadership and team management skills
- familiarity with HACCP and OSHA guidelines
Job Duties
- lead kitchen management team
- lead daily food and beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory
- manage performance and daily activities of culinary staff
- execute strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories
- verify food production areas meet quality, taste, presentation, and portion standards
- manage all phases of food purchasing, receiving and cost control
- partner with senior management to develop special menus, items and presentations
- create cost cards, recipe cards and photos for taste presentations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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