Hotel Sous Chef: Elevate Menu, Quality & Team Leadership

Lever, Inc.; Tysons (VA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Health Insurance

Dental & Vision Insurance

Short & Long Term Disability

Vacation Policy

401(k) Retirement Program

Tuition Reimbursement

Discounted Room Rates for Team Members

Complimentary Room Stays

Weekly Payroll

Job summary

The Sous Chef works closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

B. F.

Qualifications

• Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required.
• Serve Safe certification or equivalent is required.
• 5+ years of progressive kitchen supervisory experience.

Responsibilities

• Food Quality and Production: manage staff to ensure highest food quality and production to standards; daily line checks and banquet/outlet service.
• Presentation and Menu Development: ensure outstanding presentation, monitor menu revisions and train on new items.
• Cost Control: manage kitchen expenses, labor, and procurement guidelines to maximize profitability.
• Guest Service: ensure guest satisfaction and address concerns; maintain high food quality.
• Training: train all team members and maintain training records; ensure policy compliance.
• Safety/Risk Management: conduct routine inspections to maintain safety and compliance with regulations.
• People Management: interview, hire, coach, and develop staff; performance management.
• Self/Workload Management: communicate effectively, attend department meetings, and follow SOPs.

Skills

Leadership

Communication

Problem-solving

Attention to detail

Prioritization

Education

High school diploma or GED

College and/or culinary degree or equivalent experience

Serve Safe certification

Job description

The Sous Chef works closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

B. F.