We are seeking a Culinary Manager for the Renaissance Orlando at SeaWorld. This position is accountable for the overall success of the daily kitchen operations, exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The role involves continually improving guest and employee satisfaction while maintaining the operating budget.

The candidate will supervise all kitchen areas to ensure a consistent, high-quality product is produced and will be responsible for guiding and developing staff, including direct reports. It is essential to ensure sanitation and food standards are achieved.

Core Work Activities:

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate these to kitchen personnel.
• Prepare and cook a variety of foods for guests and special functions.
• Maintain purchasing, receiving, and food storage standards.
• Recognize superior quality products, presentations, and flavors.
• Provide above-and-beyond services for customer satisfaction and retention.
• Set and achieve performance, budget, and team goals.
• Identify developmental needs of others and provide coaching and mentoring.

The salary range for this position is $62,000 to $82,000 annually. Marriott offers a bonus program and various benefits, including comprehensive health care, a 401(k) plan, paid time off, and more.

Marriott International is an equal opportunity employer, committed to a diverse workforce and inclusive culture.

• Comprehensive health care benefits.
• 401(k) plan with up to 5% company match.
• Employee stock purchase plan at 15% discount.
• Accrued paid time off, including sick leave where applicable.
• Life insurance and group disability insurance.
• Travel discounts and adoption assistance.
• Paid parental leave and health savings account.
• Flexible spending accounts and tuition assistance.
• Pre-tax commuter benefits and other wellness benefits.

• High school diploma or GED; 4 years of culinary experience, or a 2-year degree in Culinary Arts with 2 years of experience.
• Strong leadership and interpersonal skills.
• Experience in managing kitchen operations and staff.
• Knowledge of food safety and sanitation standards.
• Ability to develop and implement culinary goals.
• Excellent customer service skills.