Luxury Hotel Kitchen Lead — Sous Chef

The Hay-Adams; Washington (District of Columbia); On-site; USD 67,000 - 69,000; Full time

Job summary

The Hay-Adams in Washington, DC, is seeking an experienced Sous Chef to oversee kitchen operations and support the Executive Chef. You will supervise culinary staff, manage costs, and ensure high-quality production and presentation of all menu items.

Requirements include 1–2 years of sous chef experience in luxury hotels, a high school diploma or equivalent, Sanitation and Hygiene certification, and ServSafe/Hygiene licenses. Strong English skills are essential, Spanish a plus.

Qualifications

• Education: High School diploma or equivalent certificate; sanitation/hygiene cert required.
• Certification: ServSafe and Hygiene License.
• Experience: 1–2 years as Sous Chef in luxury hotels.
• Basic capabilities: plan and prepare for restaurant, catering, bar and room service operations.
• Supervisory: manage kitchen staff and promote standards of excellence.
• Language: good English; Spanish a plus.

Responsibilities

• Oversee day-to-day culinary operations and assist Executive Chef and team.
• Supervise cooks, pantry, banquet, and pastry staff; control costs and waste.
• Ensure adherence to sanitation regulations and hotel standards.
• Prepare menu items per recipes and yield guides; monitor quality and presentation.
• Confirm staffing and opening shift duties; inspect tools and equipment.
• Train staff and maintain department Standards of Excellence.

Skills

English language proficiency

Spanish language (a plus)

Education

High School diploma or equivalent vocational training certificate

Sanitation and Hygiene Certificate

Certification of culinary training or apprenticeship preferred

Job description

The Hay-Adams in Washington, DC, is seeking an experienced Sous Chef to oversee kitchen operations and support the Executive Chef. You will supervise culinary staff, manage costs, and ensure high-quality production and presentation of all menu items.

Requirements include 1–2 years of sous chef experience in luxury hotels, a high school diploma or equivalent, Sanitation and Hygiene certification, and ServSafe/Hygiene licenses. Strong English skills are essential, Spanish a plus.