As the Senior Sous Chef at Gaylord Hotels, Jordan Vandiver brings over 15 years of extensive experience in the food and beverage industry, showcasing a remarkable blend of culinary expertise and leadership acumen. In his current role, Jordan has taken on the challenge of managing...
As the Senior Sous Chef at Gaylord Hotels, Jordan Vandiver brings over 15 years of extensive experience in the food and beverage industry, showcasing a remarkable blend of culinary expertise and leadership acumen. In his current role, Jordan has taken on the challenge of managing the Mountain Pass Sports Bar, a high-volume outlet where he has successfully elevated the establishment’s Average Experience Score (AES) by an impressive 29% within his first year. This achievement reflects his commitment to customer retention and satisfaction, ensuring that every guest enjoys a memorable dining experience.
Jordan's strategic approach to restaurant management is evident in his adept handling of food cost budgets, where he skillfully reduced costs from 34% to 27% year-to-date during a significant renovation period. This not only demonstrates his financial acumen but also his ability to maintain quality and efficiency in a fast-paced environment. With a focus on culinary staff training and development, he effectively leads a diverse team, managing two Sous Chefs, two Assistant Sous Chefs, and 28 cooks. His hands-on leadership style fosters a culture of excellence, encouraging his team to hone their culinary skills and attention to detail.
In addition to his operational responsibilities, Jordan is passionate about creating innovative menus that reflect current culinary trends while also catering to the diverse tastes of guests. His expertise in hiring and staff development ensures that the kitchen operates smoothly, with a well-trained team ready to deliver exceptional service. As he continues to seek new challenges and opportunities for growth, Jordan remains dedicated to achieving greatness in every aspect of his culinary career, making a lasting impact at Gaylord Hotels and in the broader food and beverage industry.
