Sous Chef - Holiday Inn Dulles

B.

F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental, Marriott, Hilton, and Best Western, as well as the Watermark Hotel, Hay‑Adams Hotel, and Perch Putt.

These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals.

We are looking for a phenomenal leader to become our new Sous Chef
, working with Loudoun County’s largest hospitality owner and operator at the Holiday Inn Dulles. The Sous Chef works closely with the Executive Chef to ensure the culinary department operates effectively, including adherence to health regulations, brand standards, menus, presentation, food quality, and timely delivery to meet client needs.

• Food Quality and Production: Accountable for managing staff to ensure the highest level of food quality and production standards, performing daily line checks, expediting quality control, and ensuring food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and à la carte service.
• Presentation and Menu Development: Ensures outstanding presentation through use records and photographs, monitors plate set‑ups against photo‑record standards, meets menu revision timelines, conducts internal and competitive set analysis, and drives menu engineering. Trains staff on menu changes and coordinates with other hotel managers to ensure timely implementation.
• Cost Control: Manages kitchen expenses to maximize hotel profitability, oversees labor management through scheduling and adjustments, follows procurement guidelines, controls food costs while maximizing revenue, assists with the department budget, and maintains company assets within budget guidelines.
• Guest Service: Ensures guest satisfaction by meeting food and beverage standards, addresses guest concerns promptly, trains kitchen staff on operational standards, and models adherence to ticket times while maintaining high quality.
• Training: Provides training for all team members, maintains training records, identifies quality issues, and implements improvements. Adheres to training policies and ensures all company, brand, and department‑specific requirements are met.
• Safety/
  
  Risk Management:
  
  Conducts routine inspections of food and beverage operations to maintain standards per company, brand, local, state, and federal regulations; ensures a clean and safe work environment and follows incident procedures.
• People Management: Interviews, hires, coaches, and develops staff; evaluates performance and takes corrective action; motivates staff through goal setting, feedback, and recognition.
• Self/Workload Management: Demonstrates effective communication skills, promotes collaboration, attends meetings, and adheres to standard operating procedures.

• Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required.
• Experience/Knowledge/Skills/Abilities: Five or more years of progressive kitchen supervisory experience required. Must be detail oriented, able to communicate effectively across all levels, problem solve with team members, and manage multiple priorities in a fast‑paced environment.
• Physical Requirements: Ability to lift, push, and pull up to 50 pounds; ability to work extended hours with walking, standing, carrying, and lifting throughout the shift.

• Experience/Knowledge/Skills/Abilities: Prefer 2 or more years as a chef in a hotel setting of similar size, brand, and reputation for outstanding service.

• Health Insurance
• Dental & Vision Insurance
• Short & Long Term Disability
• Vacation Policy

• 401(k) Retirement Program
• Paid Life Insurance
• Tuition Reimbursement

• Our Big 3 Mission Statement Leaders of the Month/Year
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Banquets
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays
• Weekly Payroll

We are proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer / Veterans / Disabled