Senior Sous Chef Commissary

Nashville, TN, USA|Remote

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $79,950.00 - $100,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

bonus eligible

401(k) Plan

Employee Discounts

Career Development

Job Description

Gaylord Hotels, a premier hospitality brand within Marriott International, is renowned for delivering extraordinary experiences and exceptional service in the meetings and hospitality industry. Located at 2800 Opryland Dr, Nashville, Tennessee, this establishment combines the rich legacy of Marriott International's global brand with its own unique culture and commitment to creativity, entrepreneurship, and heartfelt service. Gaylord Hotels stands out by fostering an environment where employees—known as STARs—are encouraged to thrive, innovate, and contribute meaningful, big-hearted service to guests. This is a full-time management opportunity with an annual salary range of $79,950 to $100,000, including eligibility for bonuses.

The role of Commissary Manager at Gaylord Hotels centers on taking full accountability for the success of daily kitchen operations, ensuring a blend of culinary excellence, staff leadership, and operational efficiency. The manager is expected to personally contribute to culinary tasks while simultaneously guiding and developing a skilled kitchen team to maintain high-quality food production. With direct oversight of all kitchen areas, the manager ensures consistent delivery of superior food products that meet established standards for taste, presentation, and safety. The role demands a keen focus on maintaining sanitation and food safety compliance, as well as achieving budgetary targets to optimize operational profitability.

This position plays a vital role in shaping the guest experience, boasting responsibilities that range from supervising food preparation and presentation to fostering an environment that encourages open communication, mutual respect, and continuous improvement among team members. The Commissary Manager strategically leads staff through example, promoting exceptional customer service and employee satisfaction. This role requires a dynamic leader capable of managing team schedules, staffing needs, and payroll issues, as well as participating in employee development, coaching, and performance evaluations.

At Gaylord Hotels, you join more than a team; you become part of a diverse community committed to non-discrimination and equal opportunity. The company values the unique contributions of its associates and strives to create an inclusive workplace that supports professional growth and personal achievement. For candidates passionate about culinary leadership and hospitality management, this role presents a remarkable chance to advance your career in a setting designed to provide not just a job, but a purposeful and fulfilling career path. Join Gaylord Hotels and Marriott International where you can belong, begin, and become the best version of yourself.

Job Requirements

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area
Must be available to work full time
Ability to lead and manage kitchen staff effectively
Proven knowledge of food safety and sanitation standards
Strong communication and leadership skills
Ability to handle multiple tasks and work under pressure
Commitment to guest satisfaction and high-quality food production

Job Qualifications

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 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
Proven leadership and team management skills
Strong interpersonal and communication abilities
Knowledge of food safety and sanitation regulations
Ability to manage budget and operational goals
Experience with employee training and development
Capability to work in fast-paced culinary environments
Familiarity with scheduling and labor management systems

Job Duties

Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Supervises and manages employees
managing all day-to-day operations
understanding employee positions well enough to perform duties in employees' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Ensures and maintains the productivity level of employees
Solicits employee feedback
utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Celebrates successes by publicly recognizing the contributions of team members
Leads shifts while personally preparing food items and executing requests based on required specifications
Supervises and coordinates activities of cooks and workers engaged in food preparation
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Recognizes superior quality products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures employees maintain required food handling and sanitation certifications
Assists Executive Chef with all kitchen operations
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in determining how food should be presented and creates decorative food displays
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Observes service behaviors of employees and provides feedback to individuals
Strives to improve service performance
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Sets a positive example for guest relations
Achieves and exceeds goals including performance goals, budget goals, team goals, etc
Develops specific goals and plans to prioritize, organize, and accomplish your work
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Trains employees in safety procedures
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
Manages payroll administration
Brings issues to the attention of the department manager and Human Resources as necessary
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Participates in employee progress discipline procedures
Participates in the employee performance appraisal process, providing feedback as needed
Participates in the development and implementation of corrective action plans
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose the best solution and solve problems
Attends and participates in all pertinent meetings