Sous Chef

Position Summary

The Sous Chef is the second-in-command in the kitchen and plays a critical role in ensuring the smooth and efficient operation of all culinary activities. This position supports the Executive Chef in planning, organizing, and directing kitchen operations, maintaining the highest standards of food quality, safety, and presentation, and supervising kitchen staff to deliver exceptional dining experiences.

• Assist the Executive Chef in menu planning, recipe development, and costing.
• Supervise, train, and mentor kitchen staff, fostering a positive and efficient work environment.
• Oversee daily kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
• Monitor food quality, consistency, and presentation, maintaining the hotel’s culinary standards.
• Manage inventory, ordering, and storage of ingredients, minimizing waste and controlling costs.
• Ensure compliance with health, safety, and sanitation regulations.
• Assist in scheduling staff and coordinating workflow to meet operational demands.
• Step in for the Executive Chef when necessary, maintaining smooth kitchen operations.
• Collaborate with management and service staff to ensure seamless guest experiences.

• Proven experience as a Sous Chef or similar culinary leadership role in a high-volume kitchen.
• Strong leadership, organizational, and communication skills.
• In-depth knowledge of cooking methods, ingredients, kitchen equipment, and safety procedures.
• Ability to work under pressure in a fast-paced environment.
• Culinary degree or equivalent experience preferred.

• Passion for culinary excellence and creativity.
• Ability to motivate and inspire a diverse kitchen team.
• Strong problem‑solving and decision‑making abilities.
• Attention to detail and commitment to maintaining high standards.

Mid‑Senior level

Full‑time

Management and Manufacturing

Location:

Washington, DC Salary: $85,000.00–$