Luxury Hotel Sous Chef — Lead High-End Kitchen

Bfsaulhotels; Washington (District of Columbia); On-site; USD 60,000 - 75,000; Full time

Job summary

The Hay-Adams, a luxury hotel in downtown Washington, D.C., seeks a Sous Chef to oversee all aspects of the kitchen operation. You will work with the Executive Chef and fellow chefs to ensure top-quality food production, cost controls, and adherence to sanitation standards.

Requirements include a high school diploma or equivalent, sanitation certification, ServSafe/Hygiene license, and 1–2 years of sous chef experience in luxury hotels. Excellent English communication is essential.

Qualifications

• Experience supervising culinary staff and operations in luxury hotels.
• Strong knowledge of sanitation, health regulations, and safety standards.
• Ability to plan and manage kitchen production, inventory, and cost controls.

Responsibilities

• Oversee day-to-day kitchen functions and coordinate with executive leadership.
• Supervise culinary staff, facilities, and cost control to maximize F&B profitability.
• Maintain sanitation and equipment standards and ensure compliance with regulations.
• Meet with executive chefs to review assignments and forecast business levels.
• Open shifts: ensure staff show up, secure areas, and complete opening duties.
• Prepare menu items per recipes and yield guides to department standards.
• Minimize waste and monitor food cost through quality control and presentation.

Skills

Leadership

Culinary operations

Sanitation knowledge

Education

High School diploma or equivalent; culinary training or apprenticeship preferred; Sanitation certificate required

Job description

The Hay-Adams, a luxury hotel in downtown Washington, D.C., seeks a Sous Chef to oversee all aspects of the kitchen operation. You will work with the Executive Chef and fellow chefs to ensure top-quality food production, cost controls, and adherence to sanitation standards.

Requirements include a high school diploma or equivalent, sanitation certification, ServSafe/Hygiene license, and 1–2 years of sous chef experience in luxury hotels. Excellent English communication is essential.