We are seeking a culinary management professional to lead the kitchen operations at the Gaylord Palms Resort & Convention Center. The role involves overseeing daily Food and Beverage outlet kitchen operations, including food preparation, sanitation, and inventory management. You will manage the performance and activities of the culinary staff, execute strategic plans, and ensure food items are prepared according to established standards.

The ideal candidate will verify compliance with food handling and sanitation standards, maintain strong knowledge of food and beverage trends, and interact with guests to promote satisfaction.

Responsibilities include:

• Leading the kitchen management team and daily operations.
• Managing food purchasing, receiving, and cost control.
• Partnering with Senior Management to develop special menus and presentations.
• Providing exceptional customer service and addressing guest feedback.
• Conducting employee interviews, training, and performance appraisals.

The salary range for this position is $91,000 to $118,000 annually, with various benefits including a bonus program, health care benefits, and a 401(k) plan.

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

• Bonus program.
• 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.
• Adoption assistance and paid parental leave.
• Health savings account (except for positions based out of or performed in Hawaii).
• Flexible spending accounts.
• Tuition assistance.
• Pre-tax commuter benefits.
• Other life and work wellness benefits.

• High school diploma or GED; 7 years experience in culinary, food and beverage, or related area.
• OR Bachelor's degree in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in culinary, food and beverage, or related area.
• Strong leadership and management skills.
• Knowledge of food purchasing, receiving, and cost control.
• Experience in menu development and culinary standards.
• Ability to respond to and handle guest problems and complaints.
• Understanding of Hazard Analysis and Critical Control Points (HACCP) and sanitation guidelines.