Lead Kitchen Mastery: Manage, Create, Elevate

Gaylord Hotels; Chula Vista (CA); On-site; USD 73,000 - 93,000; Full time

Job summary

Gaylord Hotels in Chula Vista, CA, is seeking an accomplished Kitchen Manager to oversee daily kitchen operations, drive culinary excellence, and manage staff to deliver high-quality meals while maintaining budget and safety standards.

The role requires leadership, hands-on cooking, and collaboration with the culinary team to ensure guest satisfaction, sanitation, and consistent product quality across all kitchen stations.

Qualifications

• 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.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

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 in Chula Vista, CA, is seeking an accomplished Kitchen Manager to oversee daily kitchen operations, drive culinary excellence, and manage staff to deliver high-quality meals while maintaining budget and safety standards.

The role requires leadership, hands-on cooking, and collaboration with the culinary team to ensure guest satisfaction, sanitation, and consistent product quality across all kitchen stations.