Lead Sous Chef: Elevate Kitchen & Guest Experience

Gaylord Hotels; Oxon Hill (MD); On-site; USD 73,000 - 93,000; Full time

Benefits offered by this job

Benefits package

Career growth opportunities

Job summary

Gaylord Hotels in National Harbor, MD, seeks an Executive Kitchen Manager to lead daily kitchen operations, oversee staff development, and manage food-related functions within budget. The role emphasizes high-quality product, sanitation, and guest satisfaction.

The position requires culinary leadership experience, strong budget control, and a proven ability to guide a team while maintaining sanitation and food standards.

Qualifications

• High school diploma or GED; 4 years experience in 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.
• Maintains purchasing, receiving and food storage standards.
• Ensures sanitation standards are achieved.

Skills

Culinary leadership

Budget management

Food safety

Team leadership

Sanitation standards

Labor Management System

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

Tools

Labor Management System

Job description

Gaylord Hotels in National Harbor, MD, seeks an Executive Kitchen Manager to lead daily kitchen operations, oversee staff development, and manage food-related functions within budget. The role emphasizes high-quality product, sanitation, and guest satisfaction.

The position requires culinary leadership experience, strong budget control, and a proven ability to guide a team while maintaining sanitation and food standards.