Sous Chef

Donohoe Hospitality Services

About The Position

Are you ready to elevate your culinary career and deliver outstanding hospitality in an exciting, ever-evolving environment? We're seeking a meticulous, passionate, and disciplined Sous Chef for our banquet & catering operation, Seven & Syn Restaurant and Rooftop Bar, located within the sophisticated AC Hotel by Marriott® and Residence Inn in Reston. Inspired by Reston's Guiding Principles: Our culinary operation is founded on the same "guiding principles" that shape the Reston community. We aim to provide a quality of life that encourages our guests and staff to live, work, and play within their own community. Our establishment is designed to foster stronger community ties, where common ground and scenic beauty are shared equally. This commitment to inclusivity and community building is at the heart of everything we do. Why You'll Love Working with Us: Location, Location, Location: Our hotels, restaurants, and bars are situated at the heart of Reston, adjacent to the Reston Town Center Metro Station and the vibrant Reston Town Center. Enjoy the convenience of being in a prime location with easy access to transportation, entertainment, and shopping. Innovative Culinary Experience: Be part of a team that works with a seasonally chef-created menu that changes with the seasons, offering our guests a fresh and exciting dining experience every time they visit. Dynamic Work Environment: Contribute to the success of a vibrant kitchen team that values collaboration, efficiency, and excellence in every task. Position Summary: The Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene.

Requirements

Culinary degree or equivalent experience.
Previous experience as a Sous Chef or in a similar role in a high-end hotel or restaurant.
Meticulous attention to detail.
Strong passion for food and culinary excellence.
Discipline and ability to thrive in a fast-paced, high-pressure environment.
Excellent leadership and team management skills.
Strong communication and organizational skills.

Responsibilities

Supervise and coordinate the activities of cooks and kitchen staff.
Ensure consistent and high-quality food preparation and presentation.
Assist in menu planning and development, considering seasonal ingredients and guest preferences.
Monitor inventory levels and assist in ordering supplies.
Maintain the cleanliness and organization of kitchen areas.
Train and mentor kitchen staff to foster a positive and productive work environment.
Ensure compliance with all health and safety regulations and procedures.
Manage kitchen operations in the Executive Chef's absence.

Benefits

Donohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance, leaves of absence, retirement plans, paid time off, and MORE! Through this selection of benefits and perks, we strive to provide employees with options that enhance their quality of life at work and beyond.
Competitive salary commensurate with experience.

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