RWWDC - Sous Chef
About The Position
Rosewood Washington, D.C. is hiring a Sous Chef to manage kitchen operations and kitchen personnel. The role ensures the quality preparation of menu items and the proper handling and storage of food in accordance with standards. It coordinates food purchasing and menu development while maintaining approved food and labor costs. The Sous Chef oversees operations across outlets, in-room dining, banquets, private events, and associate dining, and helps maintain consistent food quality, service, safety, and sanitation standards. The position supports the culinary team through training, scheduling, coaching, onboarding, menu creation, inventory, ordering, and invoicing. It also works with outlet managers and other hotel teams to communicate feedback, improve menus and the work environment, and provide professional guest service. The role requires flexible availability for days, evenings, overnight shifts, weekdays, weekends, and holidays. The salary is $72,000–$75,000 per year.
Requirements
- At least two years of experience in a similar capacity at a four- or five-star hotel or restaurant.
- High school diploma or equivalent education.
- Valid ServSafe Food Protection Manager Certificate.
- Ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; remain calm and resolve problems using good judgment; follow directions; understand guest service needs; work cohesively with coworkers; work with minimal supervision; and maintain confidentiality.
- Ability to enforce hotel standards, policies, and procedures; prioritize, organize, and delegate work; direct kitchen associates and correct performance as needed; motivate staff; promote positive working relationships; identify training needs and provide training; work under pressure to meet production schedules; and maintain good coordination.
- Ability to transport cases of goods and pots and pans of food, work varied shifts in noisy and sometimes close conditions, handle food products and ingredients, use senses to ensure quality, differentiate dates, operate and maintain required equipment, plan and develop menus and recipes, expand and condense recipes, work without direct supervision, and ensure kitchen security.
- Ability to speak, read, and write English.
- Ability to exert physical effort transporting supplies, restaurant equipment, furniture, plates, and flatware; perform various physical movements; stand stationary for long periods; and reach up and down to lift, pull, or push a minimum of 35 pounds.
Nice To Haves
- Formal culinary training, or an equivalent combination of education and work-related experience.
- Fluency in other languages.
Responsibilities
- Support, maintain, train, and adhere to safety, health, and sanitary guidelines issued by Rosewood, the CDC, OSHA, and federal and local DC government.
- Ensure consistent preparation of à la carte and buffet menu items according to property recipes and standards.
- Communicate effectively with the culinary team and other hotel and restaurant teams, and encourage guest feedback.
- Share ideas and suggestions to improve the environment and menus.
- Provide professional, friendly, and proactive guest service while supporting fellow associates.
- Oversee daily operations of outlets, in-room dining, banquets, private events, and the associate dining area.
- Conduct daily shift briefings for kitchen and stewarding associates.
- Ensure kitchen associates understand standards and expectations, including butchers, cooks, tournants, and stewards.
- Maintain open communication with outlet managers regarding guest and kitchen feedback.
- Maintain and enhance food products through creative menu development and presentation.
- Maintain full knowledge of menu items, daily features, and promotions.
- Assist in creating new menu dishes.
- Balance operational, administrative, and associate needs, including annual reviews, scheduling, coaching, onboarding, and training.
- Assist with food ordering, monthly inventory, and daily invoicing.
- Ensure staffing and scheduling meet productivity guidelines.
- Ensure cleanliness and maintenance of work areas, utensils, and equipment.
- Follow kitchen policies, procedures, service standards, and food and beverage safety and sanitation policies.
- Perform other duties as assigned by the Executive Chef.
Benefits
- Medical, dental, and vision benefits through United Healthcare.
- 401(k) plan with up to a 3% match after one year.
- Paid time off, including vacation, holidays, and sick time.
- Up to 12 complimentary room nights per year.
- 50% restaurant discount on food and beverage.
- Complimentary meal during shifts.
- Life insurance and AD&D.
- Complimentary short-term disability.
- Long-term disability.
- Pre-tax commuter benefits.
- Flexible schedules.
- Tuition reimbursement up to $500 per year.
- Career advancement opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
