We are looking for a culinary manager to oversee daily kitchen operations at Walt Disney World Swan. This role is accountable for the overall success of kitchen operations, ensuring high-quality product production while managing food-related functions.

The ideal candidate will demonstrate culinary talents and lead a team to improve guest and employee satisfaction while adhering to the operating budget. Responsibilities include supervising kitchen areas, guiding and developing staff, and ensuring sanitation and food standards are met.

Key Responsibilities:

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate them to kitchen personnel.
• Assist the Executive Chef with kitchen operations and preparation.
• Prepare and cook foods and create decorative food displays.
• Ensure compliance with food handling and sanitation standards.
• Supervise and coordinate activities of cooks and kitchen staff.
• Provide exceptional customer service and handle guest feedback.
• Achieve and exceed performance goals and budget goals.
• Identify the developmental needs of staff and provide coaching and mentoring.

The salary range for this position is $62,000 to $82,000 annually, along with a comprehensive benefits package.

Marriott International is committed to diversity and inclusion, and we encourage individuals from all backgrounds to apply.

• 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 and tuition assistance.
• Pre-tax commuter benefits.
• Other life and work wellness benefits.
• Possible incentives such as stock awards and deferred compensation plans.

• High school diploma or GED; 4 years of experience in culinary, food and beverage, or related area.
• OR a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary field.
• Strong leadership and communication skills.
• Experience in managing kitchen operations and staff.
• Ability to maintain food safety and sanitation standards.
• Experience in providing exceptional customer service.
• Knowledge of budgeting and financial management in a culinary setting.