Lead Sous Chef - High-Volume Hotel Kitchen

DoubleTree by Hilton; Pikesville (MD); On-site; USD 45,000 - 60,000; Full time

Job summary

OTH Hotels Resorts is seeking a Sous Chef to support the Executive Chef in managing daily kitchen operations, ensuring quality, safety, and efficiency across all outlets. The role leads culinary staff, oversees production, and participates hands-on to uphold standards during service periods.

The position requires strong leadership, attention to detail, and the ability to balance hands-on production with supervisory duties in a fast-paced kitchen environment.

Qualifications

• High school diploma or equivalent required.
• 3–5 years of culinary experience in a hotel or resort required; demonstrated experience in kitchen supervision and production operations required.
• Food safety certification preferred (or required per local regulations).

Responsibilities

• Oversee daily kitchen production operations to ensure timely and high-quality food execution.
• Supervise and actively participate in food preparation alongside culinary staff.
• Monitor food quality, consistency, and presentation across all menu items.
• Support execution of banquet, CMP (Conference Meal Plan), and Garde Manger production.

Skills

Culinary leadership

Food safety

Kitchen supervision

Operational efficiency

Communication

Team development

Budgeting basics

Sanitation standards

Education

High school diploma or equivalent

Formal culinary training (3 years)

Job description

OTH Hotels Resorts is seeking a Sous Chef to support the Executive Chef in managing daily kitchen operations, ensuring quality, safety, and efficiency across all outlets. The role leads culinary staff, oversees production, and participates hands-on to uphold standards during service periods.

The position requires strong leadership, attention to detail, and the ability to balance hands-on production with supervisory duties in a fast-paced kitchen environment.