Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,239.00 - $93,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Career development opportunities
Relocation assistance
Job Description
Marriott International is a globally recognized leader in the hospitality industry, renowned for its commitment to excellent service, diverse work environment, and robust career development opportunities. As part of its portfolio, Gaylord Hotels delivers extraordinary meeting places and guest experiences that blend the expertise of Marriott's hospitality with a creative, entrepreneurial spirit. Located in Aurora, Colorado, the Gaylord Rockies Resort & Convention Center offers a vibrant setting where guests experience unmatched services, innovative programming, and thoughtful, big-hearted service provided by dedicated associates known as STARs. These associates are the heart of the brand and are supported with a comprehensive range of career growth opportunities and benefits, embodying Marriott's commitment to fostering an inclusive, respectful, and dynamic workplace.
This role focuses on the pivotal function of a culinary management position within the kitchen operations at Gaylord Rockies. The position encompasses full-time management responsibilities with a competitive salary ranging from $72,239 to $93,000 annually and eligibility for bonuses. The core mission is to ensure the success of daily kitchen operations by leading the culinary team, managing food preparation standards, and maintaining exceptional quality and sanitation in all food service areas. This position requires a hands-on leader who actively participates in food preparation while inspiring and directing staff towards consistent excellence. The manager will be responsible for maintaining compliance with food handling regulations, optimizing production processes, and enhancing guest and employee satisfaction through superior culinary services. The role demands strong leadership skills to coach and develop kitchen staff, enforce policies fairly and consistently, and spearhead operational efficiency through effective labor management and budget oversight. The ideal candidate will be adept at creating innovative culinary presentations, managing kitchen shifts, and ensuring that both culinary standards and customer expectations are continually exceeded. Additionally, this management position emphasizes building collaborative and respectful team relationships, driving high performance, and being a role model for integrity and professionalism in a fast-paced hospitality environment. Marriott's inclusive culture and commitment to equal opportunity employers ensure that all candidates are welcomed and valued for their unique backgrounds and contributions, making this a rewarding career move for culinary professionals passionate about leadership and service excellence.
This role focuses on the pivotal function of a culinary management position within the kitchen operations at Gaylord Rockies. The position encompasses full-time management responsibilities with a competitive salary ranging from $72,239 to $93,000 annually and eligibility for bonuses. The core mission is to ensure the success of daily kitchen operations by leading the culinary team, managing food preparation standards, and maintaining exceptional quality and sanitation in all food service areas. This position requires a hands-on leader who actively participates in food preparation while inspiring and directing staff towards consistent excellence. The manager will be responsible for maintaining compliance with food handling regulations, optimizing production processes, and enhancing guest and employee satisfaction through superior culinary services. The role demands strong leadership skills to coach and develop kitchen staff, enforce policies fairly and consistently, and spearhead operational efficiency through effective labor management and budget oversight. The ideal candidate will be adept at creating innovative culinary presentations, managing kitchen shifts, and ensuring that both culinary standards and customer expectations are continually exceeded. Additionally, this management position emphasizes building collaborative and respectful team relationships, driving high performance, and being a role model for integrity and professionalism in a fast-paced hospitality environment. Marriott's inclusive culture and commitment to equal opportunity employers ensure that all candidates are welcomed and valued for their unique backgrounds and contributions, making this a rewarding career move for culinary professionals passionate about leadership and service excellence.
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area
- OR 2-year degree in Culinary Arts or Hotel and Restaurant Management
- 2 years related experience
- Ability to manage kitchen operations and lead staff
- Knowledge of food safety and sanitation standards
- Strong communication and leadership skills
- Ability to handle guest complaints professionally
- Proficiency in scheduling and labor management
- Willingness to relocate if necessary
- Eligibility to work in the United States
Job Qualifications
- High school diploma or GED with 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 with 2 years experience in culinary, food and beverage, or related professional area
- Strong leadership and interpersonal skills
- Proven ability to manage kitchen operations effectively
- Experience in food preparation and presentation
- Knowledge of food safety, sanitation, and compliance regulations
- Effective communication skills
- Ability to coach and mentor kitchen staff
- Skilled in scheduling and labor management
- Problem-solving and decision-making abilities
- Experience with employee performance evaluations and development
Job Duties
- Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards and procedures
- Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily
- Assist Executive Chef with all kitchen operations and food preparation
- Prepare and cook foods of all types, both regularly and for special guests or functions
- Develop and create new culinary applications, ideas, and systems including artistic contributions
- Assist in determining food presentation and create decorative food displays
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling and sanitation standards
- Perform duties of kitchen managers and employees as necessary
- Recognize superior quality products, presentations and flavors
- Ensure compliance with all applicable laws and regulations related to food service
- Follow proper handling and temperature controls for all food products
- Operate and maintain all kitchen equipment and report malfunctions
- Check the quality of raw and cooked food products to meet standards
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead shifts while preparing food items and executing requests per specifications
- Utilize interpersonal and communication skills to lead, influence and encourage team members
- Build mutual trust, respect, and cooperation among team members
- Serve as a role model to demonstrate appropriate behaviors
- Maintain employee productivity levels
- Ensure employees understand expectations and work parameters
- Establish and maintain open, collaborative employee relationships
- Administer property policies fairly and consistently
- Communicate performance expectations based on job descriptions
- Recognize successful performance and produce desired outcomes
- Provide exceptional customer service to enhance satisfaction and retention
- Manage day-to-day operations ensuring quality, standards and customer expectations
- Set a positive example for guest relations
- Empower employees to provide excellent customer service
- Interact with guests to obtain feedback on product quality and service levels
- Handle guest complaints and problems professionally
- Achieve and exceed culinary, budget and team goals
- Develop specific goals and plans to organize and accomplish work
- Use Labor Management System to schedule staffing and track attendance
- Train employees in safety procedures
- Identify developmental needs and coach staff to improve skills
- Communicate and assist individuals to understand guest needs
- Participate in employee performance appraisal process
- Report issues to department manager and Human Resources
- Provide information to supervisors and co-workers through various communication channels
- Analyze information and evaluate results to choose best solutions
- Attend and participate in all relevant meetings
Job Criteria
Experience
No experience required
Job Location
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