Executive Sous Chef: Hotel Kitchen Leader & Menus

Wequassett; Bethesda (MD); Sur place; USD 85 000 - 95 000; Plein temps

Avantages offerts par ce poste

Health Insurance

Vision Insurance

Vacation, Sick and Holiday Pay

Company Basic Life Insurance

Company paid Accidental Death & Dismeb

Company paid Short Term Disability

Company paid Long term Disability

401k Retirement Plan

Résumé du poste

EOS Hospitality of Washington, D.C. is seeking an Executive Sous Chef to lead daily kitchen operations across all outlets and banquets, ensuring high-quality food and service. You will develop menus, manage costs, and mentor a culinary team under the General Manager.

You will foster a hands-on leadership style, maintain safety and sanitation standards, and collaborate with the FOH team to deliver exceptional guest experiences in a luxury hotel setting.

Qualifications

• Minimum 5 years in progressive culinary roles within luxury/hotels
• Sous chef or equivalent leadership experience required
• Experience across multiple F&B outlets, banquets, and high-volume breakfast is preferred
• Strong knowledge of culinary techniques, menu development, and food presentation
• Understanding of food cost controls, inventory, purchasing, and labor management
• Strong leadership with ability to develop and hold teams accountable
• Able to work mornings, evenings, weekends, and holidays as needed
• Food safety certification is required (ServSafe or equivalent)

Responsabilités

• Oversee daily kitchen operations across all outlets and banquets ensuring quality and consistency
• Lead menu development, recipe creation, and seasonal offerings
• Ensure all food is prepared to recipes and presentation standards
• Maintain high standards of cleanliness, sanitation, and safety in the kitchen
• Provide hands-on leadership, direction, and development to culinary team
• Manage food costs, labor, inventory, and equipment maintenance
• Collaborate with FOH leadership to coordinate food production and service
• Mentor and train staff, conduct line checks, and drive performance improvements

Connaissances

Leadership

Team management

Organization

Communication

Problem solving

Flexibility

Food safety culture

Outils

ServSafe Certification

Description du poste

EOS Hospitality of Washington, D.C. is seeking an Executive Sous Chef to lead daily kitchen operations across all outlets and banquets, ensuring high-quality food and service. You will develop menus, manage costs, and mentor a culinary team under the General Manager.

You will foster a hands-on leadership style, maintain safety and sanitation standards, and collaborate with the FOH team to deliver exceptional guest experiences in a luxury hotel setting.