Executive Sous Chef

EOS•Washington, DC

4d•Onsite

About The Position

The Executive Sous Chef is a key member of the hotel’s culinary leadership team, 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, and food costs, and is responsible for efficient kitchen operations. The Executive Sous Chef provides hands-on leadership and development to the culinary team while maintaining high standards of food quality, cleanliness, sanitation, and service. The position coordinates food production and staffing for restaurant operations, hotel breakfast service, banquets, catering, and special events. It also oversees purchasing, receiving, inventory, food and labor costs, and compliance with health, food safety, hotel, and OSHA requirements. The role collaborates with restaurant and front-of-house leadership, responds to guest concerns about food, and assists with special events and other hotel initiatives as needed. The position is full-time in Washington, D.C., reports to the General Manager, and pays $85,000–$95,000 depending on experience. It requires a flexible schedule that may include mornings, evenings, weekends, and holidays. Physical requirements include standing and walking for extended periods, lifting, carrying, pushing, and pulling up to 50 pounds, and working in a fast-paced kitchen with exposure to heat, cold, and varying temperatures.

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.
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, such as ServSafe or equivalent.
Ability to stand and walk for extended periods.
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to work in a fast-paced kitchen environment with exposure to heat, cold, and varying temperatures.
Ability to bend, reach, stoop, and perform repetitive movements.

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 consistent food preparation, quality, presentation, and execution across outlets and meal periods.
Contribute to menu development, recipe creation, and seasonal offerings.
Ensure food meets 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.
Monitor kitchen equipment and promptly communicate maintenance or repair needs.
Lead, support, and develop cooks, stewards, and other culinary team members.
Assist with recruiting, interviewing, hiring, training, scheduling, and performance management.
Set expectations and hold team members accountable for performance, productivity, and adherence to standards.
Foster teamwork, communication, and a positive working environment; identify cross-training and career development opportunities.
Conduct line checks and provide coaching and feedback.
Manage food costs, labor expenses, and departmental operating budgets.
Monitor inventory, purchasing, receiving, storage, product rotation, portion control, production planning, and waste.
Maintain appropriate inventory pars and product availability based on occupancy, outlet business levels, and banquet forecasts.
Review food costs and production levels to identify efficiency and profitability improvements.
Enforce health department regulations, food safety standards, hotel policies, and OSHA and other safety requirements.
Ensure appropriate food handling, storage, labeling, temperature control, sanitation, and food handler certification practices.
Inspect kitchen areas, equipment, and storage facilities and maintain clean, organized workspaces.
Align culinary operations with hotel business objectives and collaborate with restaurant and front-of-house leadership.
Participate in culinary meetings, menu tastings, operational planning, and departmental initiatives.
Address guest feedback, service challenges, and operational needs, and respond professionally to food-related guest concerns.
Assist with special events, VIP functions, and other hotel initiatives as needed.