Lead Sous Chef — Luxury Hotel Kitchen

B.-F.-Saul-Hospitality-Group-; Washington (District of Columbia); On-site; USD 67,000 - 69,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) plan

Disability coverage

Job summary

The Hay-Adams in Washington, DC seeks an experienced Sous Chef to oversee all kitchen operations and provide direction in the absence of the Executive Chef. You will work with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to maintain quality and efficiency across restaurant, catering, bar, and room service.

This role requires 1–2 years of sous-chef experience in luxury hotels, strong knowledge of English (Spanish a plus), and a commitment to sanitation and high standards of

Qualifications

• Education: High School diploma or equivalent; culinary training or apprenticeship preferred.
• Sanitation and Hygiene Certificate required; ServSafe license is mentioned in requirements.
• Experience: 1–2 years as Sous Chef in hotels with luxury standards.

Responsibilities

• Oversee day-to-day kitchen operations and staff.
• Coordinate with Executive Chef, Executive Sous Chef and Chef de Cuisine.
• Ensure compliance with sanitation/health regulations and hotel requirements.
• Prepare menu items following recipes and yield guides.
• Monitor food costs and minimize waste; control quality and presentation.
• Lead opening shifts, supervise staff schedules and secure areas.
• Train staff and promote department Standards of Excellence.
• Engage in administrative tasks as required.

Skills

English language

Spanish language

Education

High school diploma

Culinary training/certification

Sanitation & Hygiene Certificate

Job description

The Hay-Adams in Washington, DC seeks an experienced Sous Chef to oversee all kitchen operations and provide direction in the absence of the Executive Chef. You will work with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to maintain quality and efficiency across restaurant, catering, bar, and room service.

This role requires 1–2 years of sous-chef experience in luxury hotels, strong knowledge of English (Spanish a plus), and a commitment to sanitation and high standards of