Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Performance bonus
Career Development
Job Description
Gaylord Pacific Resort & Convention Center, located in Chula Vista, California, is a renowned hospitality establishment recognized for delivering exceptional guest experiences through its comprehensive meeting and event services. As part of the Marriott International portfolio, Gaylord Hotels combines innovative environments, thoughtful programming, and big-hearted service to create memorable moments for guests and visitors. This resort is not just a place to stay but a destination where creativity, entrepreneurship, and dedication to service excellence are core values. The resort’s commitment to fostering an inclusive and diverse workplace environment highlights its dedication to equal opportunity and employee development, making it a respected leader in the hospitality industry.
We are currently seeking a skilled and passionate Culinary Manager to join the dynamic team at Gaylord Pacific Resort & Convention Center. This full-time management position offers an annual salary range of $71,000 to $95,000, complemented by eligibility for performance bonuses. The Culinary Manager is a pivotal role accountable for the overall success of daily kitchen operations. This position requires a hands-on leader who not only exhibits culinary talents by performing tasks but also excels in guiding and developing kitchen staff. The role demands a focus on maintaining high-quality food products and ensuring guest satisfaction while adhering to budgetary constraints.
The Culinary Manager at Gaylord Pacific Resort & Convention Center is entrusted with supervising all kitchen areas to ensure consistent food quality and presentation. This involves managing kitchen shift operations, estimating production needs, and assisting the Executive Chef with kitchen preparation. The role also includes culinary innovation, such as designing new menu items and decorative food displays that enhance the guests’ dining experience. Maintaining sanitation and food handling standards is paramount, ensuring compliance with all applicable laws and Marriott International’s policies.
Key leadership responsibilities include coordinating activities of kitchen staff, fostering communication, and encouraging teamwork to build a respectful and efficient work environment. This position involves setting clear performance expectations, recognizing achievements, and addressing employee development through coaching and mentoring. The Culinary Manager serves as a role model for professionalism and integrity, promoting fairness in policy administration and excellence in customer service.
Customer service excellence is central to this role. The Culinary Manager is responsible for ensuring that day-to-day kitchen operations meet and exceed guest expectations, actively engaging with guests to obtain feedback and resolve any issues promptly. The position also requires proficiency in labor management for effective scheduling alongside upholding safety procedures within the kitchen.
The ideal candidate will possess a strong culinary background with relevant education and experience, combined with the capability to manage both people and operations effectively in a fast-paced resort environment. Joining Gaylord Pacific Resort means being part of a vibrant community of professionals dedicated to creating extraordinary experiences and advancing careers within a global hospitality leader. This role offers a unique opportunity to leverage culinary expertise while developing leadership skills in a supportive and inspiring setting.
We are currently seeking a skilled and passionate Culinary Manager to join the dynamic team at Gaylord Pacific Resort & Convention Center. This full-time management position offers an annual salary range of $71,000 to $95,000, complemented by eligibility for performance bonuses. The Culinary Manager is a pivotal role accountable for the overall success of daily kitchen operations. This position requires a hands-on leader who not only exhibits culinary talents by performing tasks but also excels in guiding and developing kitchen staff. The role demands a focus on maintaining high-quality food products and ensuring guest satisfaction while adhering to budgetary constraints.
The Culinary Manager at Gaylord Pacific Resort & Convention Center is entrusted with supervising all kitchen areas to ensure consistent food quality and presentation. This involves managing kitchen shift operations, estimating production needs, and assisting the Executive Chef with kitchen preparation. The role also includes culinary innovation, such as designing new menu items and decorative food displays that enhance the guests’ dining experience. Maintaining sanitation and food handling standards is paramount, ensuring compliance with all applicable laws and Marriott International’s policies.
Key leadership responsibilities include coordinating activities of kitchen staff, fostering communication, and encouraging teamwork to build a respectful and efficient work environment. This position involves setting clear performance expectations, recognizing achievements, and addressing employee development through coaching and mentoring. The Culinary Manager serves as a role model for professionalism and integrity, promoting fairness in policy administration and excellence in customer service.
Customer service excellence is central to this role. The Culinary Manager is responsible for ensuring that day-to-day kitchen operations meet and exceed guest expectations, actively engaging with guests to obtain feedback and resolve any issues promptly. The position also requires proficiency in labor management for effective scheduling alongside upholding safety procedures within the kitchen.
The ideal candidate will possess a strong culinary background with relevant education and experience, combined with the capability to manage both people and operations effectively in a fast-paced resort environment. Joining Gaylord Pacific Resort means being part of a vibrant community of professionals dedicated to creating extraordinary experiences and advancing careers within a global hospitality leader. This role offers a unique opportunity to leverage culinary expertise while developing leadership skills in a supportive and inspiring setting.
Job Requirements
- High school diploma or GED
- 4 years experience in the 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 the culinary, food and beverage, or related professional area
- Ability to lead and manage kitchen operations
- Strong communication and leadership skills
- Knowledge of food safety and sanitation regulations
- Ability to work full time in a fast-paced kitchen environment
- Flexibility to work various shifts
- Commitment to upholding company policies and standards
Job Qualifications
- High school diploma or GED
- 4 years experience in the 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 the culinary, food and beverage, or related professional area
- Proven leadership and supervisory skills
- Strong culinary and food preparation skills
- Excellent communication and interpersonal skills
- Ability to manage budget and labor costs effectively
- Knowledge of food safety and sanitation standards
- Ability to develop and design new food applications and presentations
- Experience with labor management systems
- Commitment to delivering exceptional customer service
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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