Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,000.00 - $92,000.00
Work Schedule
Standard Hours
Benefits
Relocation assistance
competitive salary
bonus eligibility
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Job Description
Gaylord Rockies Resort & Convention Center, located in Aurora, Colorado, is a premier destination known for its exceptional hospitality and outstanding service in the food and beverage industry. As part of Marriott International’s prestigious portfolio, the resort is recognized for delivering unique and memorable experiences through its comprehensive meeting spaces, extraordinary guest services, and inclusive community atmosphere. Marriott International prides itself on being an equal opportunity employer committed to fostering a diverse and inclusive work environment where every associate’s background and viewpoints are valued. The resort’s expansive facilities and vibrant culture provide associates with unmatched career advancement opportunities in a... Show More
Job Requirements
- High school diploma or GED
- Four 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
- Two years of relevant culinary or food and beverage experience
- Ability to work full time in a fast-paced kitchen environment
- Strong leadership and communication skills
- Willingness to relocate if necessary
- Commitment to enforcing food safety and sanitation standards
- Proficiency in labor management and scheduling systems
- Capability to mentor and develop staff
- Effective problem-solving skills
- Ability to handle guest interactions
Job Qualifications
- High school diploma or GED with four years of culinary or food and beverage experience
- OR two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with two years of relevant experience
- Proven experience managing kitchen operations
- Strong leadership and interpersonal skills
- Knowledge of food safety and sanitation regulations
- Ability to prepare and cook diverse food items
- Excellent communication and organizational skills
- Experience in employee coaching and performance management
- Ability to handle guest feedback and resolve complaints professionally
- Familiarity with labor management systems
- Demonstrated ability to develop culinary presentations and new food ideas
- Commitment to maintaining high quality standards and budget management
Job Duties
- Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
- Estimates daily production needs and communicates production requirements to kitchen personnel
- Assists executive chef with kitchen operations and food preparation
- Prepares and cooks a variety of foods for regular service and special functions
- Develops and creates new culinary applications, ideas, and decorative food presentations
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs duties of kitchen managers and employees as necessary
- Supervises and coordinates activities of kitchen staff engaged in food preparation
- Leads kitchen shifts while personally preparing food items according to specifications
- Utilizes communication skills to lead and motivate staff, advocating sound financial and business decisions
- Encourages trust, respect and cooperation among team members
- Serves as a role model demonstrating appropriate behaviors
- Maintains employee productivity and ensures understanding of job expectations
- Establishes open, collaborative relationships within the team
- Administers property policies fairly and consistently
- Communicates performance expectations and recognizes successful performance
- Provides exceptional customer service and manages day-to-day operations to meet customer quality and satisfaction standards
- Empowers employees to deliver excellent service
- Interacts with guests to collect feedback and handles complaints
- Achieves and exceeds culinary and budget goals
- Develops plans to prioritize and organize workload
- Utilizes labor management systems for scheduling and attendance tracking
- Trains employees in safety procedures
- Coaches and mentors employees to improve knowledge and skills
- Participates in employee performance appraisals
- Reports issues to department manager and human resources
- Provides information and communicates effectively with supervisors and staff
- Analyzes information for problem solving
- Attends and participates in relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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