Sous Chef OEM — Lead High-Volume Kitchen

Aimbridge Hospitality; Lancaster (Lancaster County); On-site; USD 52,000 - 64,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, and Vision Coverage

Short-Term and Long-Term Disability

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Marriott Lancaster Hotel in Lancaster, PA, seeks a Sous Chef OEM through Aimbridge Hospitality. You will work with the Executive Chef to lead culinary teams, create menus, and uphold safety and cleanliness while delivering memorable dining experiences.

This overtime-eligible manager position requires a Bachelor’s degree with 2–4 years in a high-volume restaurant, strong leadership, and excellent communication.

Qualifications

• Bachelor’s degree and 2–4 years of experience in a high-volume, full-service restaurant.
• Strong leadership, coaching, and mentoring skills, with clear communication and effective issue resolution for both coworkers and guests.
• Proficient in Windows and office software; skilled in financial analysis and basic math.
• Handles complex problems independently, maintains composure under pressure, and adapts to flexible schedules.

Responsibilities

• Lead menu creation and culinary creativity.
• Direct kitchen operations and crew collaboration.
• Ensure safety, cleanliness, and food safety standards.
• Manage inventory and control costs, monitor usage and waste.
• Provide hospitality and guest-focused service.

Skills

Menu creation

Leadership

Food safety

Inventory management

Guest service

Team collaboration

Education

Bachelor’s degree

Tools

Windows

Office software

Financial analysis

Job description

Marriott Lancaster Hotel in Lancaster, PA, seeks a Sous Chef OEM through Aimbridge Hospitality. You will work with the Executive Chef to lead culinary teams, create menus, and uphold safety and cleanliness while delivering memorable dining experiences.

This overtime-eligible manager position requires a Bachelor’s degree with 2–4 years in a high-volume restaurant, strong leadership, and excellent communication.