Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,000.00 - $86,000.00
Work Schedule
Standard Hours
Benefits
Relocation assistance
Annual bonus
Health Insurance
Paid Time Off
employee recognition programs
Training and Development
401(k) retirement plan
Job Description
JW Marriott Orlando Grande Lakes is a distinguished luxury hotel located in the vibrant city of Orlando, Florida. As part of Marriott International's esteemed luxury portfolio, JW Marriott boasts over 100 properties situated in prime gateway cities and exclusive resort destinations worldwide. The brand is renowned for its commitment to exceptional hospitality, where guests experience comfort, elegance, and personalized service in equal measure. JW Marriott places its associates at the forefront, fostering an environment where employees feel valued, supported, and motivated to excel. This approach reflects the legacy of J. Willard Marriott, the company’s founder, whose philosophy emphasized putting people first as the cornerstone of impeccable service.
JW Marriott Orlando Grande Lakes offers a unique luxury work environment where camaraderie, diversity, and community are celebrated. Associates have access to extensive training, professional development, recognition programs, and holistic well-being initiatives that encourage them to pursue their passions within the hospitality industry. The hotel prides itself on creating what it calls The JW Treatment™, an employee experience that ensures associates are happy, confident, genuine, and intuitive—all qualities that translate into outstanding guest experiences.
The Culinary Manager role at JW Marriott Orlando Grande Lakes is a full-time management position, offering an annual salary range of $64,000 to $86,000 with eligibility for bonuses. This role is integral to the success of daily kitchen operations, requiring a skilled culinary professional who thrives in a luxury hotel setting. The Culinary Manager is accountable for overseeing all food-related functions, exhibiting culinary talents by personally performing tasks, and leading the kitchen staff to consistently deliver high-quality food products and services.
In this role, the Culinary Manager collaborates closely with the Executive Chef to manage kitchen operations, production needs, and food presentation, ensuring the highest standards in food quality, sanitation, and safety are maintained. The manager is responsible for budgeting and labor management, applying sound business decisions to balance operational efficiency and guest satisfaction. They play a critical role in staff development, including coaching, mentoring, and conducting performance appraisals to cultivate a motivated and proficient culinary team.
Leading the kitchen team also involves fostering positive interpersonal relationships, encouraging mutual respect, trust, and collaboration among employees. The Culinary Manager serves as a role model, setting expectations and empowering employees to provide exceptional customer service that exceeds guest expectations. By actively engaging with guests, handling concerns effectively, and gathering feedback, the manager ensures continuous improvement in service and cuisine.
Overall, the Culinary Manager at JW Marriott Orlando Grande Lakes contributes significantly to maintaining and elevating the culinary standards of one of Orlando’s premier hospitality destinations. The role offers a meaningful opportunity for culinary professionals committed to excellence and hospitality to grow within a respected global brand dedicated to innovation, tradition, and guest satisfaction.
JW Marriott Orlando Grande Lakes offers a unique luxury work environment where camaraderie, diversity, and community are celebrated. Associates have access to extensive training, professional development, recognition programs, and holistic well-being initiatives that encourage them to pursue their passions within the hospitality industry. The hotel prides itself on creating what it calls The JW Treatment™, an employee experience that ensures associates are happy, confident, genuine, and intuitive—all qualities that translate into outstanding guest experiences.
The Culinary Manager role at JW Marriott Orlando Grande Lakes is a full-time management position, offering an annual salary range of $64,000 to $86,000 with eligibility for bonuses. This role is integral to the success of daily kitchen operations, requiring a skilled culinary professional who thrives in a luxury hotel setting. The Culinary Manager is accountable for overseeing all food-related functions, exhibiting culinary talents by personally performing tasks, and leading the kitchen staff to consistently deliver high-quality food products and services.
In this role, the Culinary Manager collaborates closely with the Executive Chef to manage kitchen operations, production needs, and food presentation, ensuring the highest standards in food quality, sanitation, and safety are maintained. The manager is responsible for budgeting and labor management, applying sound business decisions to balance operational efficiency and guest satisfaction. They play a critical role in staff development, including coaching, mentoring, and conducting performance appraisals to cultivate a motivated and proficient culinary team.
Leading the kitchen team also involves fostering positive interpersonal relationships, encouraging mutual respect, trust, and collaboration among employees. The Culinary Manager serves as a role model, setting expectations and empowering employees to provide exceptional customer service that exceeds guest expectations. By actively engaging with guests, handling concerns effectively, and gathering feedback, the manager ensures continuous improvement in service and cuisine.
Overall, the Culinary Manager at JW Marriott Orlando Grande Lakes contributes significantly to maintaining and elevating the culinary standards of one of Orlando’s premier hospitality destinations. The role offers a meaningful opportunity for culinary professionals committed to excellence and hospitality to grow within a respected global brand dedicated to innovation, tradition, and guest satisfaction.
Job Requirements
- High school diploma or GED
- Minimum of 4 years experience in culinary, food and beverage or related field
- Or 2-year degree in culinary arts, hotel and restaurant management or related major
- Minimum of 2 years experience in culinary, food and beverage or related professional area
- Ability to lead and manage kitchen staff
- Strong knowledge of food handling and sanitation regulations
- Excellent communication and leadership abilities
- Capability to maintain high standards of food quality and presentation
- Willingness to work full time, including weekends and holidays
Job Qualifications
- High school diploma or GED
- Four years experience in the 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 experience in the culinary, food and beverage, or related professional area
- Strong leadership and interpersonal skills
- Knowledge of food safety and sanitation standards
- Ability to work in a fast-paced environment
- Excellent communication and problem-solving skills
- Experience with budgeting and labor management systems
- Culinary creativity and attention to detail
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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