Pastry Sous Chef

Kissimmee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $84,000.00

Work Schedule

Standard Hours

Benefits

Relocation assistance

Health Insurance

Dental Insurance

Paid Time Off

bonus eligible

Career development opportunities

Employee Discounts

Job Description

Marriott International is a globally recognized hospitality leader known for its exceptional guest services and innovative hotel experiences. Among its diverse portfolio of brands, Gaylord Hotels stands out as a unique destination that combines the warmth of heartfelt service with dynamic meeting and event environments. Located at 6000 W Osceola Pkwy, Kissimmee, Florida, Gaylord Hotels offer guests an immersive experience that goes beyond traditional hospitality. They are dedicated to fostering a culture where creativity, entrepreneurship, and genuine care define every interaction with guests and associates alike. As a part of Marriott International, Gaylord Hotels provide a pathway to endless career opportunities with a strong focus on associate growth and an inclusive environment that celebrates diversity and individual strengths.

The position of Kitchen Manager at Gaylord Hotels plays an essential role in ensuring culinary excellence and operational efficiency within a high-volume kitchen environment. This full-time management role offers an annual salary ranging from $67,000 to $84,000, along with bonus eligibility and relocation assistance, underscoring the commitment to attracting top-tier culinary leadership. The Kitchen Manager will oversee all daily kitchen operations, guiding and motivating a team of culinary professionals while directly contributing to food preparation and presentation. The role demands a strong balance between hands-on culinary skills and effective leadership to maintain the highest food quality standards and guest satisfaction.

The Kitchen Manager will be responsible for implementing food safety and sanitation protocols, managing inventory and purchasing processes, and ensuring compliance with all applicable laws and internal policies. This position encourages innovation by developing new menu items and decorative food displays. Furthermore, it requires collaboration with the Executive Chef to streamline kitchen functions and elevate guest experiences. Exceptional communication and interpersonal skills are vital as the Kitchen Manager fosters a positive work environment, builds employee trust, and drives team performance toward achieving culinary and business goals.

As a leader, the Kitchen Manager advocates for guest-centric service, empowering employees to exceed expectations in every interaction. Regular engagement with guests to obtain feedback and resolve any service issues will be integral to sustaining the property’s reputation for excellence. A strategic approach to labor management and employee development ensures productivity and safety standards are met while promoting professional growth among staff members through mentoring and coaching. This is a growth-oriented role ideal for candidates passionate about culinary arts and seeking to make a significant impact within a world-class hospitality setting. Gaylord Hotels, with Marriott International’s backing, provide an inspiring workplace where innovative culinary leaders can thrive and shape memorable dining experiences for diverse clientele.

Job Requirements

High school diploma or GED
4 years 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
2 years experience in culinary, food and beverage, or related professional area
Ability to lead and manage kitchen staff
Knowledge of food safety regulations and sanitation standards
Strong organizational and communication skills
Ability to work full time and manage kitchen operations
Willingness to relocate
Eligible to work in the United States

Job Qualifications

High school diploma or GED with four 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 with two years experience in culinary, food and beverage, or related professional area
Strong leadership and team management skills
Excellent communication and interpersonal abilities
Proficiency in food safety and sanitation standards
Ability to manage budgets and operational costs
Experience with labor management systems and employee scheduling
Skilled in menu development and food presentation
Demonstrated commitment to customer service excellence
Capable of coaching, mentoring, and staff development

Job Duties

Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Operates and maintains all department equipment and reports malfunctions
Checks the quality of raw and cooked food products to ensure that standards are met
Supervises and coordinates activities of cooks and workers engaged in food preparation
Leads shifts while personally preparing food items and executing requests based on required specifications
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
Maintains the productivity level of employees
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Ensures property policies are administered fairly and consistently
Communicates performance expectations in accordance with job descriptions for each position
Recognizes success performance and produces desired results
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Sets a positive example for guest relations
Empowers employees to provide excellent customer service
Interacts with guests to obtain feedback on product quality and service levels
Handles guest problems and complaints
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
Trains employees in safety procedures
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Participates in the employee performance appraisal process, providing feedback as needed
Brings issues to the attention of the department manager and Human Resources as necessary
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