Luxury Hotel Sous Chef — Lead the Kitchen & Menu

Rosewood Washington, D.C.; Washington (District of Columbia); Sur place; USD 72 000 - 75 000; Plein temps

Avantages offerts par ce poste

Competitive pay rates

401k plan with 3% match after 1 year

Paid time off (vacation, holidays, etc

Complimentary room nights - up to 12 /

Restaurant discount - 50% off F&B

Tuition reimbursement up to $500 per年

Résumé du poste

Rosewood Washington, D.C. is seeking a Sous Chef to manage the kitchen, lead the culinary team, and ensure the high quality and proper handling of all menu items in accordance with standards.

Coordinates food purchasing and develops menus while maintaining approved food and labor costs. Responsibilities include ensuring safety and sanitation, daily kitchen operations across all outlets and events, and training staff.

Qualifications

• Two years' experience in a similar capacity for a 4- or 5-star hotel or restaurant.
• High School Diploma/ equivalent education required; formal culinary training preferred.
• Must be able to perform job functions with attention to detail, speed and accuracy; work with minimal supervision.

Responsabilités

• Support, maintain and adhere to safety, health and sanitary guidelines.
• Ensure consistency in preparation for a la carte / buffet menus.
• Communicate effectively with culinary and hotel teams and guest feedback.
• Oversee daily operations of Outlets, In Room Dining, Banquets, Private Events and Associate Dining.
• Conduct daily shift briefings to kitchen and stewarding associates.
• Balance staffing, scheduling, and training; assist with food ordering and inventory.

Connaissances

Attention to detail

Speed and accuracy

Teamwork

Calm under pressure

Formation

High School Diploma / equivalent

Description du poste

Rosewood Washington, D.C. is seeking a Sous Chef to manage the kitchen, lead the culinary team, and ensure the high quality and proper handling of all menu items in accordance with standards.

Coordinates food purchasing and develops menus while maintaining approved food and labor costs. Responsibilities include ensuring safety and sanitation, daily kitchen operations across all outlets and events, and training staff.