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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $137,000.00
Work Schedule
Standard Hours
Job Description
Gaylord Opryland Resort & Convention Center is a premier hospitality destination located in Nashville, Tennessee. As part of Gaylord Hotels, which operates under the umbrella of Marriott International, the resort combines the spirit of Southern hospitality with world-class facilities and services. Known for its expansive meeting spaces, lush indoor gardens, and diverse dining options, Gaylord Opryland offers guests an extraordinary experience that includes luxurious accommodations, exciting entertainment, and exceptional culinary offerings. The resort is a vibrant hub for business conferences, social gatherings, and leisure vacations, making it a prominent feature in the hospitality industry.
The Culinary Manager role at Gay... Show More
The Culinary Manager role at Gay... Show More
Job Requirements
- High school diploma or GED
- 6 years experience in culinary, food and beverage, or related area
- or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years experience in culinary, food and beverage, or related area
- Ability to lead and supervise kitchen staff
- Knowledge of food safety and sanitation regulations
- Strong communication and leadership skills
- Experience with menu development and food quality monitoring
- Proficient in managing budgets and controlling costs
- Capable of resolving guest complaints and providing excellent customer service
Job Qualifications
- High school diploma or GED with extensive culinary or food and beverage experience
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with relevant experience
- Proven leadership and management skills in culinary operations
- Strong knowledge of food safety, sanitation standards, and inventory control
- Excellent communication and interpersonal skills
- Ability to train and develop culinary staff
- Experience in menu planning and quality control
- Demonstrated ability to handle customer service and guest relations effectively
- Proficient in budgeting and cost management
- Capable of fostering a positive and collaborative work environment
Job Duties
- Provides direction for all day-to-day kitchen operations
- Understands employee positions well enough to perform duties in employees' absence or find replacements
- Provides guidance and sets performance standards for staff
- Utilizes interpersonal and communication skills to lead and encourage team members
- Encourages mutual trust, respect, and cooperation among team members
- Ensures compliance with property policies and safety standards
- Supervises activities of cooks and food workers and demonstrates new cooking techniques
- Develops and implements guidelines for purchasing and receiving
- Establishes culinary performance and budget goals
- Manages food handling, sanitation, and safety compliance
- Oversees menu development and food presentation standards
- Monitors food quality and prepares foods for events and special functions
- Provides and supports superior customer service and handles guest feedback
- Coaches and mentors staff for skill development
- Administers performance appraisals and disciplinary actions
- Communicates effectively with executive teams and subordinates
- Analyzes problems and implements solutions
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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