Sous Chef - Pastry

Denton, TX, USA|

Job Overview

Compensation

Salary

Range $64,432.00 - $84,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Career advancement opportunities

Job Description

Gaylord Hotels, a part of Marriott International, is a premier hospitality group renowned for providing extraordinary meeting and event experiences. Rooted deeply in expertise and unmatched leadership in the meetings and experiences sector, Gaylord strives to create environments, services, and programs that foster meaningful connections among guests. Their commitment to excellence is embodied in their STARs – team members who are not only creative and entrepreneurial but also dedicated to delivering big-hearted, thoughtful service. Gaylord offers its employees career development opportunities far beyond the scope of conventional hotel roles, all under one roof, incorporating a diverse portfolio of prestigious Marriott International brands. Joining Gaylord means embarking on a journey where you can excel at your craft, begin your purpose-driven career, belong to a supportive global team, and ultimately become the best version of yourself.

The Kitchen Manager role at Gaylord Hotels is critical to the success of daily kitchen operations and overall guest satisfaction. This position holds accountability for the quality, efficiency, and management of all kitchen activities. The Kitchen Manager applies their culinary skills by both executing culinary tasks personally and effectively leading the kitchen team. This role demands a balance between creativity, leadership, and operational oversight to ensure consistent delivery of high-quality food products that meet the brand’s standards and exceed guest expectations. As a vital member of the Food & Beverage department, the Kitchen Manager ensures compliance with food safety, sanitation, and operational policies while maintaining budgetary control. Moreover, the candidate will have responsibilities for training, developing, and motivating staff to foster a collaborative and productive kitchen environment. This position not only nurtures culinary innovation by creating new dishes and decorative food presentations, but also emphasizes superior guest service as a priority and leads efforts to continuously improve both guest and employee satisfaction. The role offers a dynamic and rewarding opportunity for culinary professionals passionate about leadership, quality, and memorable guest experiences within a supportive and growth-oriented company framework.

Job Requirements

high school diploma or GED
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major preferred
at least 2 years of culinary or food and beverage experience
strong leadership and interpersonal skills
ability to manage kitchen operations and staff
knowledge of food safety and sanitation standards
excellent communication skills
ability to handle multiple tasks efficiently
problem-solving abilities
commitment to guest satisfaction

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

Job Duties

manages kitchen shift operations and ensures compliance with all food & 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