Sous Chef

Donohoe Hospitality Services•Washington, DC

24d•$65,000 - $75,000•Onsite

About The Position

The Sous Chef oversees daily kitchen operations and leads the culinary team in maintaining high standards of food quality, safety, presentation, and creativity while ensuring an exceptional dining experience for every guest. The role supports kitchen operations at Cambria Hotel Washington D.C. Navy Yard Riverfront, including its restaurant and event services.

Requirements

A two- or four-year degree in Culinary Arts or completion of a formal culinary apprenticeship.
Meticulous attention to detail.
In-depth knowledge of food preparation, handling, and modern culinary techniques.
Ability to thrive in a fast-paced, high-pressure kitchen environment.
Excellent leadership and team management skills.
Strong communication and organizational skills.
Commitment to excellence, innovation, and guest satisfaction.

Responsibilities

Coordinate daily preparation and brief kitchen staff on service expectations.
Maintain appropriate inventory levels with attention to quality, freshness, and cost control.
Enforce health, safety, and sanitation regulations, including HACCP and ServSafe practices.
Report and promptly follow up on kitchen maintenance and equipment issues.
Ensure effective communication and collaboration between kitchen and front-of-house teams.
Verify stations receive accurate orders and execute them efficiently.
Monitor food quality, presentation, portion control, and temperature accuracy.
Promote cleanliness, safety, and sanitation across the kitchen team.
Support planning and execution of banquet and event production.
Train and develop culinary staff through hands-on leadership.
Assist in managing food and non-food costs to meet budget targets.
Oversee compliance with food issuing and check-handling procedures.
Support administrative tasks, including inventory, food cost tracking, and vendor coordination.
Train and monitor staff on food safety and sanitation best practices.
Conduct daily inspections of kitchen and storage areas for cleanliness and maintenance.
Help develop and maintain plating standards and portion control for menu items.
Maintain and update recipe cards and preparation documentation.
Ensure HACCP procedures are followed in food handling and storage.
Train staff on modern culinary techniques and presentation styles.
Encourage creativity and consistency in dish execution and presentation.
Contribute to developing innovative menu items and seasonal offerings.
Assist in standardizing recipes and plating instructions.
Stay informed about products and ingredients that may improve quality or reduce costs.
Follow hotel policies, procedures, and employee handbook guidelines.