Lead Sous Chef: Elevate Kitchen Ops & Service

Gaylord Hotels; Grapevine (TX); On-site; USD 70,000 - 100,000; Full time

Job summary

Marriott International is seeking a seasoned kitchen leader to oversee daily operations, ensure high-quality culinary output, and manage a team of cooks and staff. Emphasis on sanitation, cost control, and staff development to deliver exceptional guest experiences.

The role focuses on maintaining standards, guiding staff performance, and ensuring compliance with all food safety regulations while meeting budgetary goals and deadlines.

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 policies, standards and procedures.
• Executes daily production planning and communicates needs to kitchen staff.
• Assists Executive Chef with operations and preparation.
• Prepares and cooks foods; handles special guest requests.
• Leads shifts while personally preparing items to specification.
• Ensures sanitation and food handling standards are met.
• Trains and develops staff; maintains relationships with employees.
• Provides exceptional customer service and handles guest feedback and problems.

Skills

Leadership

Team management

Budgeting

Sanitation standards

Guest satisfaction

Education

High school diploma or GED

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

Job description

Marriott International is seeking a seasoned kitchen leader to oversee daily operations, ensure high-quality culinary output, and manage a team of cooks and staff. Emphasis on sanitation, cost control, and staff development to deliver exceptional guest experiences.

The role focuses on maintaining standards, guiding staff performance, and ensuring compliance with all food safety regulations while meeting budgetary goals and deadlines.