Lead Sous Chef — Menu, Training & Kitchen Leadership

The Watermark Hotel; McLean (VA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Health Insurance

Room discount for staff

Paid vacation

Job summary

The Watermark Hotel is seeking a professional Sous Chef to lead culinary operations in our hotel, reporting to the Executive Chef. This role emphasizes quality, consistency, and brand standards across all outlets and events.

The successful candidate will work closely with the Executive Chef to drive menu innovation, maintain cost controls, and develop a high-performing kitchen team, while upholding safety and sanitation requirements.

Qualifications

• 5+ years of progressive kitchen supervisory experience.
• Detail oriented with strong communication and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.

Responsibilities

• Manage staff to ensure highest level of food quality and production to standards.
• Lead presentation and menu development; train team on new items and photo-record standards.
• Control costs; manage labor and procurement to maximize profitability within budget.
• Ensure guest satisfaction by meeting food and beverage standards and timely service.
• Oversee training records and staff development; ensure adherence to SOPs.
• Conduct routine safety inspections and maintain clean, safe operations per regulations.
• Hire, coach, and evaluate team members; promote collaboration and effective communication.

Skills

Kitchen supervision

Attention to detail

Communication

Problem solving

Multitasking

Education

High school diploma or GED

Culinary degree or equivalent experience

Serve Safe certification

Job description

The Watermark Hotel is seeking a professional Sous Chef to lead culinary operations in our hotel, reporting to the Executive Chef. This role emphasizes quality, consistency, and brand standards across all outlets and events.

The successful candidate will work closely with the Executive Chef to drive menu innovation, maintain cost controls, and develop a high-performing kitchen team, while upholding safety and sanitation requirements.