Executive Sous Chef

EOS Hospitality•Washington, DC

5d•$85,000 - $95,000

About The Position

The Executive Sous Chef is a member of the hotel’s culinary leadership team, responsible for overseeing daily kitchen operations and ensuring consistent preparation and presentation of high-quality food across food and beverage outlets and banquet operations. The role may consult with the Executive Chef on menu development, culinary standards, food costs, and efficient kitchen operations. It provides hands-on leadership and development to the culinary team while upholding standards for food quality, cleanliness, sanitation, and service. The Executive Sous Chef leads culinary operations, supports menu and recipe development, coordinates food production and staffing for restaurants, breakfast service, banquets, catering, and special events, and monitors kitchen equipment and maintenance needs. The role also supports staff recruitment, training, scheduling, performance management, food and labor cost controls, inventory and purchasing, safety and regulatory compliance, and coordination with restaurant and front-of-house leadership.

Requirements

At least 5 years of progressive culinary experience.
Previous experience in a sous chef or comparable culinary leadership role.
Strong knowledge of culinary techniques, food preparation, menu development, and food presentation.
Demonstrated understanding of food cost controls, inventory management, purchasing, and labor management.
Strong leadership skills, including the ability to motivate, develop, and hold team members accountable.
Excellent organizational, communication, and problem-solving skills.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs.
Food safety certification required (ServSafe or equivalent).

Nice To Haves

Culinary experience in a full-service hotel, resort, or high-volume restaurant environment.
Experience overseeing multiple food and beverage outlets, banquet operations, and high-volume breakfast service.

Responsibilities

Oversee daily kitchen operations and ensure consistency in food preparation, quality, presentation, and execution across all outlets and meal periods.
Contribute to menu development, recipe creation, and seasonal offerings.
Ensure food is prepared according to established recipes, specifications, portion standards, and presentation guidelines.
Monitor food quality, freshness, flavor, and presentation.
Maintain a hands-on kitchen presence and provide direction and support during preparation and service.
Coordinate food production and staffing for restaurant operations, hotel breakfast service, banquets, catering, and special events.
Ensure preparation, production, and service levels meet business demands.
Monitor kitchen equipment and promptly communicate maintenance or repair needs.
Lead, direct, and support cooks, stewards, and other culinary team members.
Assist with recruiting, interviewing, hiring, training, scheduling, and performance management of culinary staff.
Set expectations and hold team members accountable for performance, productivity, and adherence to standards.
Foster teamwork, communication, and a positive working environment.
Develop team members through training, cross-training, and career advancement opportunities.
Conduct line checks and provide coaching and feedback to ensure consistency and quality.
Manage food costs, labor expenses, and departmental operating budgets.
Monitor inventory, purchasing, receiving, storage, and rotation of food products.
Maintain portion control and minimize waste through production planning and inventory management.
Maintain appropriate product pars and availability based on occupancy, outlet business levels, and banquet forecasts.
Review food costs and production levels and identify opportunities to improve efficiency and profitability.
Ensure products are received, stored, and handled according to established procedures.
Maintain compliance with health department regulations, food safety standards, hotel policies, OSHA guidelines, and applicable safety requirements.
Ensure proper food handling, storage, labeling, temperature control, and sanitation practices.
Inspect kitchen areas, equipment, and storage facilities.
Ensure culinary team members maintain required food handler certifications and follow safe food handling practices.
Keep kitchen workspaces clean, organized, and well maintained.
Align culinary operations with hotel business objectives and collaborate with restaurant leadership on production, staffing, and service requirements.
Participate in culinary meetings, menu tastings, operational planning, and departmental initiatives.
Communicate with front-of-house leadership about guest feedback, service challenges, and operational needs.
Respond professionally and promptly to guest concerns involving food quality or preparation.
Assist with special events, VIP functions, and other hotel initiatives as needed.