Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
Career development programs
Employee assistance program
Job Description
Gaylord National Resort and Convention Center, located in National Harbor, Maryland, is a premier destination known for its exceptional hospitality and world-class event spaces. As part of the renowned Gaylord Hotels brand under Marriott International, this establishment combines expert meeting and event management with a commitment to heartfelt guest service. The resort offers an extraordinary experience characterized by spacious accommodations, elegant dining options, and dynamic event capabilities, serving business and leisure travelers alike. Marriott International is dedicated to creating an inclusive workplace where associates from diverse backgrounds can thrive, emphasizing opportunities for career growth, personal development, and empowerment. Employees at... Show More
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 manage kitchen operations
- Strong leadership and communication skills
- Understanding of food safety and sanitation standards
- Ability to work in a fast-paced environment
- Availability to work full time
- Excellent interpersonal skills
- Ability to handle guest complaints and feedback
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary, food and beverage or related professional area
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management or related field with 2 years of related experience
- Experience managing kitchen operations in a high-volume hospitality environment
- Demonstrated culinary skills including food preparation and presentation
- Strong leadership and team management abilities
- Knowledge of food safety, sanitation and regulatory compliance
- Excellent communication, interpersonal and organizational skills
- Ability to train, mentor and develop staff
- Competence in labor scheduling and budget management
- Problem-solving and decision-making capabilities
- Commitment to delivering exceptional guest service
- Experience with kitchen equipment maintenance and inventory control
Job Duties
- Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards and procedures
- Estimate daily production needs and communicate them to kitchen personnel
- Assist Executive Chef with kitchen operations and food preparation
- Prepare and cook food items for regular and special occasions
- Develop new culinary applications and creative food presentations
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling, sanitation and safety regulations
- Perform duties of kitchen managers and employees as needed
- Recognize superior quality products, presentation and flavor
- Supervise and coordinate activities of kitchen staff
- Lead shifts by preparing food items and managing requests
- Use interpersonal and communication skills to lead, influence and encourage team members
- Build trust, respect and cooperation among staff
- Serve as a role model for appropriate behavior
- Maintain employee productivity and ensure understanding of expectations
- Establish and maintain collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations and recognize successful performance
- Provide exceptional customer service to enhance satisfaction and retention
- Manage day-to-day operations ensuring quality and standards are met
- Empower employees to deliver excellent customer service
- Handle guest feedback, problems and complaints
- Achieve and exceed culinary, budget and team goals
- Use labor management system to schedule and track employee time
- Train employees in safety procedures
- Identify development needs and coach team members
- Participate in employee performance appraisals and provide feedback
- Communicate and assist individuals to improve service and skills
- Report issues to department manager and Human Resources as needed
- Provide information to supervisors and coworkers effectively
- Analyze problems and choose best solutions
- Attend and participate in relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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