Executive Sous Chef | Lead High-Volume Hotels & Banquets

Embassy Suites Washington D.C. Georgetown; Washington (District of Columbia); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Paid Parental Leave

Health Insurance

Dental Insurance

Vision Insurance

Vacation, Sick and Holiday Pay

Company Basic Life Insurance

Company paid Accidental Death & Dismem

Company paid Short Term Disability

Company paid Long term Disability

401k Retirement Plan

Job summary

EOS Hospitality in Washington, D.C. is seeking an Executive Sous Chef to lead the culinary vision and BOH team, reporting to the General Manager.

You will drive daily kitchen operations, ensure high quality across outlets and banquets, and partner with the FOH team to deliver memorable dining experiences. This role requires hands-on leadership, experience across multiple outlets and events, and a strong focus on food safety, cost controls, and staff development.

Qualifications

• Minimum 5 years of progressive culinary experience, preferably in full-service hotel/resort/high-volume restaurant.
• Strong knowledge of culinary techniques, menu development, and presentation.
• Experience overseeing multiple outlets, banquet operations, and high-volume breakfast service.
• Food cost controls, inventory management, purchasing, and labor management are understood.

Responsibilities

• Oversee daily kitchen operations across outlets and events to ensure consistent food quality and presentation.
• Lead, develop, and coach culinary staff; recruit, train, and schedule as needed.
• Manage food costs, labor, inventory, and par levels to meet budgets.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with restaurant leadership and events teams for menus and service planning.

Skills

Culinary leadership

Communication

Food cost controls

Inventory management

Team development

Adaptability

ServSafe certification

Job description

EOS Hospitality in Washington, D.C. is seeking an Executive Sous Chef to lead the culinary vision and BOH team, reporting to the General Manager.

You will drive daily kitchen operations, ensure high quality across outlets and banquets, and partner with the FOH team to deliver memorable dining experiences. This role requires hands-on leadership, experience across multiple outlets and events, and a strong focus on food safety, cost controls, and staff development.