Sous Chef - $69000 to $92000 per YEAR

Gaylord Rockies Resort & Convention Center, located in Aurora, Colorado, is a premier destination known for its exceptional hospitality and outstanding service in the food and beverage industry. As part of Marriott International’s prestigious portfolio, the resort is recognized for delivering unique and memorable experiences through its comprehensive meeting spaces, extraordinary guest services, and inclusive community atmosphere. Marriott International prides itself on being an equal opportunity employer committed to fostering a diverse and inclusive work environment where every associate’s background and viewpoints are valued. The resort’s expansive facilities and vibrant culture provide associates with unmatched career advancement opportunities in a supportive, creative, and growth-oriented environment. With an established reputation in the hospitality industry, Gaylord Rockies Resort & Convention Center invites skilled professionals to join their talented team known as STARs, who embody creativity, dedication, and big-hearted service in all their endeavors. This leadership role offers the exciting opportunity to contribute to the daily operations of one of the most dynamic culinary teams in the industry. The position is full-time and based on-site with a competitive annual salary range of $69,000 to $92,000, along with eligibility for bonuses, reflecting the significant responsibility and impact expected from this role. Relocation assistance is also provided, ensuring a smooth transition for qualified candidates moving to the Aurora area. As a Kitchen Manager at the Gaylord Rockies Resort & Convention Center, the individual will be accountable for the overall success of daily kitchen operations, overseeing food production, staff development, and guest satisfaction while adhering to budgetary guidelines. This role requires hands-on involvement in culinary activities, including preparing and cooking diverse food items, developing innovative food presentations, and maintaining strict sanitation and safety standards. The Kitchen Manager leads by example, working alongside the culinary team to ensure consistent delivery of high-quality food products that meet the resort's exacting standards. A key aspect of the position is staff leadership and mentoring, where the Kitchen Manager supervises kitchen personnel, coordinates schedules, and fosters a positive work environment built on mutual respect and open communication. The role necessitates strong interpersonal skills to influence, encourage, and maintain high productivity levels, as well as the ability to effectively manage performance and provide coaching to meet both individual and team goals. Customer service excellence is central to this position, with an emphasis on exceeding guest expectations through personalized service and proactive problem-solving. The Kitchen Manager interacts with guests to gather feedback and promptly addresses concerns to enhance the overall dining experience. Additionally, this role supports human resource activities by identifying developmental needs, participating in performance appraisals, and collaborating with management and HR departments to resolve issues. Operating in a fast-paced, high-volume kitchen environment, the Kitchen Manager is expected to manage all facets of food handling, storage, and presentation, ensuring compliance with all applicable food safety laws and Marriott’s exacting culinary policies. They will also utilize labor management systems for efficient scheduling and resource allocation while maintaining equipment and reporting any malfunctions. Joining Gaylord Rockies Resort means becoming part of a global team dedicated to creative excellence and career growth, with comprehensive benefits designed to support employees and their families. This unique position empowers individuals eager to make a lasting impact by delivering extraordinary culinary experiences and fostering a culture of professionalism and continuous improvement.

• High school diploma or GED
• Four years of experience in culinary, food and beverage, or related professional area
• OR two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• Two years of relevant culinary or food and beverage experience
• Ability to work full time in a fast-paced kitchen environment
• Strong leadership and communication skills
• Willingness to relocate if necessary
• Commitment to enforcing food safety and sanitation standards
• Proficiency in labor management and scheduling systems
• Capability to mentor and develop staff
• Effective problem-solving skills
• Ability to handle guest interactions