Sous Chef

Marriott International is a leading global hospitality company known for its commitment to exceptional guest experiences and a diverse portfolio of renowned brands. Among its prestigious properties is Old Hickory Fine Dining Steakhouse, located at 6000 W Osceola Parkway, Kissimmee, Florida, a distinguished establishment that offers guests a premium steakhouse dining experience. As part of Marriott's Gaylord Hotels portfolio, Old Hickory blends high-quality culinary craftsmanship with an inviting atmosphere, making it an ideal destination for those seeking refined food and beverage services. Marriott International is dedicated to creating an inclusive environment where the backgrounds, talents, and experiences of their employees — called STARs — are valued and celebrated. The company emphasizes non-discrimination and equal opportunity employment, fostering a work culture based on respect, creativity, and personal growth.

The role of Kitchen Manager at Old Hickory Fine Dining Steakhouse is a full-time management position with an annual salary range of $67,000 to $84,000 and eligibility for bonuses. This role is crucial for the success of the kitchen’s daily operations and requires a comprehensive set of culinary skills combined with effective leadership abilities. The Kitchen Manager is accountable for supervising all kitchen areas, ensuring that high standards are consistently maintained in food quality, presentation, sanitation, and safety. The individual will personally perform culinary tasks, support the Executive Chef in kitchen operations, and lead the team to deliver exceptional culinary experiences.

The Kitchen Manager is responsible for estimating production needs, managing purchasing and food storage standards, and ensuring compliance with all food handling regulations and Marriott’s food and beverage policies. Leading by example, the manager will engage in preparing and cooking a variety of food items, including special events and functions, and contribute creatively to the development of new menu ideas and decorative food displays. A critical component of this role is guiding, mentoring, and developing kitchen staff to uphold productivity and strong teamwork while fostering a positive work environment.

Additionally, the Kitchen Manager focuses on exceeding culinary goals including performance, budget, and team targets. This includes effective scheduling through the Labor Management System, managing employee time and attendance tracking, and training staff in safety procedures. The position also involves managing human resource activities such as identifying development needs, coaching, and participating in employee performance appraisals. The manager must maintain open communication with employees and manage conflict resolution promptly, facilitating a collaborative and respectful workplace.

Customer service excellence is another vital element of this role. The Kitchen Manager ensures the delivery of above-and-beyond service standards to build guest satisfaction and retention. They interact with guests for feedback, promptly address complaints, and empower employees to provide outstanding service. By performing all duties with integrity, leadership, and a commitment to quality, the Kitchen Manager significantly contributes to the brand’s reputation and the overall guest experience.

This challenging and rewarding position offers relocation assistance, making it an attractive opportunity for culinary professionals seeking career advancement within a prestigious hospitality group. The successful candidate will join a dynamic team dedicated to excellence, innovation, and providing unmatched hospitality under the Marriott International umbrella.