Banquets Kitchen Lead - High-Volume, Relocation Support

Gaylord Hotels; Aurora (CO); On-site; USD 72,239 - 93,000; Full time

Benefits offered by this job

Relocation assistance

Bonus eligible

Job summary

Gaylord Hotels is seeking a Kitchen Manager to be accountable for the overall success of daily kitchen operations at the Aurora property. The role requires hands-on culinary leadership, supervision of staff, and the ability to maintain quality products while managing the budget and sanitation standards.

You will guide and develop staff, ensure compliance with food handling standards, and collaborate with the Executive Chef on operations and special events.

Qualifications

• High school diploma or GED with 4 years experience in culinary/F&B or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary/F&B or related area.

Responsibilities

• Oversee daily kitchen operations and staff, ensuring high quality food and sanitation standards.
• Estimate daily production needs and communicate with kitchen personnel.
• Assist Executive Chef with kitchen operations and preparation; supervise cooks and workers.
• Prepare and cook foods, create new applications, and design food presentations.
• Maintain purchasing, receiving and storage standards; ensure compliance with food safety laws.

Education

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area

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 description

Gaylord Hotels is seeking a Kitchen Manager to be accountable for the overall success of daily kitchen operations at the Aurora property. The role requires hands-on culinary leadership, supervision of staff, and the ability to maintain quality products while managing the budget and sanitation standards.

You will guide and develop staff, ensure compliance with food handling standards, and collaborate with the Executive Chef on operations and special events.