ICE! Seasonal Cook III - Quick Hire!

Gaylord Hotels, part of the Marriott International portfolio, is a leading hospitality company known for its exceptional commitment to guest experiences, creative environments, and a workplace culture that thrives on diversity, inclusion, and employee growth. Located at the Gaylord National Resort & Convention Center in National Harbor, Maryland, Gaylord Hotels specializes in delivering large-scale meetings, conventions, and leisure stays with a distinctive blend of comfort, innovation, and service excellence. As a brand rooted in leadership within the meetings and experience sector, Gaylord Hotels provides a broad spectrum of career opportunities beyond the typical hotel environment. The organization values and actively supports its associates, referred to as STARs, who are the heart of the brand and embody creativity, entrepreneurship, and a dedication to delivering thoughtful, big-hearted guest service. Associates at Gaylord Hotels enjoy a workplace culture that not only celebrates their unique backgrounds and perspectives but also offers a comprehensive benefits package including health care, paid time off, life insurance, and wellness programs. The company is firmly committed to equal opportunity employment and inclusivity on all protected bases, fostering a respectful and supportive work environment for all employees. The Culinary III position at Gaylord Hotels plays a vital role within the Food and Beverage department, specifically in the Banquet Kitchen and Food & Beverage Outlets. This full-time, non-management role is focused on advanced food production, preparation, and a la carte line cooking performed according to the company's high standards. The specialist will report directly to the Executive Chef for Restaurant operations and the Senior Sous Chef for Banquet services. Responsibilities span an array of culinary skills including cooking techniques like saute, braising, wood fire grilling, frying, blanching, emulsifying, flat bread oven baking, poaching, and steaming. The role also requires proficiency in pastry baking techniques such as measuring, tempering, and proofing. Advanced knife skills are essential, including roll cuts, brunoise, and macedoine for preparation and production of various food items. The Culinary III position requires coordination and communication with other kitchen stations to ensure synchrony in food preparation and timely delivery of banquet orders, according to prescribed recipes and presentation guidelines. Additionally, the role demands rigorous cleaning and organizational abilities to maintain walk-in coolers, kitchen equipment, and food production areas in impeccable condition. Employees must follow all health and safety regulations including HACCP, OSHA, and sanitation standards. Flexibility to work multiple stations within the kitchen is required. This seasonal position offers a competitive wage starting at $22.95 per hour along with health insurance, earned paid time off, life and disability insurance, and other wellness benefits aligning with Marriott International’s commitment to its staff welfare. The role demands physical stamina with frequent lifting up to over 50 lbs, standing for extended periods, and exposure to varying environmental conditions such as extreme heat, cold, outdoor weather, and certain hazardous kitchen exposures. Candidates must hold an Associate’s degree in Culinary Arts or possess equivalent experience and demonstrate fluency in English. A Food Handler’s Card may be required. Working schedules include evenings, holidays, and overtime as business dictates, providing opportunities to grow and excel in a dynamic hospitality setting. Joining Gaylord Hotels means becoming part of an innovative brand with a global presence where you can advance your career and thrive in an environment that encourages you to be your best self.

• associates degree in culinary arts or equivalent experience required
• must be able to read and write in english
• food handler’s card may be required
• ability to perform advanced cooking and baking techniques
• knowledge of HACCP, OSHA and sanitation guidelines
• ability to lift and carry up to and over 50 lbs
• ability to stand for long periods and walk extended distances
• willingness to work varying schedules including evenings, holidays and overtime
• ability to communicate effectively with kitchen team
• ability to follow recipes and presentation standards