Fine-Dining Sous Chef — Lead Kitchen & Menu Excellence

BENCHMARK; United States; On-site; USD 72,000 - 88,000; Full time

Job summary

The Potomac Hotel, Autograph Collection, part of Pyramid Global Hospitality, in Washington, DC, seeks a talented Sous Chef to lead the Dōgon kitchen under Chef Kwame Onwuachi. Train, supervise and collaborate with culinary staff to deliver dishes that meet brand standards.

This full-time role requires strong kitchen leadership, close adherence to safety and cost controls, and the ability to schedule staff while maintaining quality.

Qualifications

• High school or equivalent education required.
• Minimum of two years of culinary school preferred.
• 3 to 5 years of culinary experience in a fine dining restaurant preferred.
• Food Safety Certification (SERV Safe) preferred.

Responsibilities

• Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
• Visually inspect, select and use food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for following recipes.
• Process requisitions for supplies.
• Select, train and supervise Dōgon kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.
• Adherent to control procedures for cost and quality.

Education

High school or equivalent

Minimum of culinary school (2 years) preferred

3 to 5 years of culinary experience in a fine dining restaurant preferred

Food Safety Certification (SERV Safe) preferred

Job description

The Potomac Hotel, Autograph Collection, part of Pyramid Global Hospitality, in Washington, DC, seeks a talented Sous Chef to lead the Dōgon kitchen under Chef Kwame Onwuachi. Train, supervise and collaborate with culinary staff to deliver dishes that meet brand standards.

This full-time role requires strong kitchen leadership, close adherence to safety and cost controls, and the ability to schedule staff while maintaining quality.