Senior Sous Chef

Lore Group; Washington (Washington County); On-site; USD 65,000 - 95,000; Full time

Job summary

Riggs Washington DC is seeking a Senior Sous Chef to join the culinary leadership team. You will help drive exceptional dining experiences through strong food quality, team development, and operational excellence.

You will partner with the Chef de Cuisine to supervise daily kitchen operations, mentor staff, and ensure consistent presentation and service. This hands-on role requires leadership, a passion for guest experiences, and a collaborative kitchen culture.

Qualifications

• 1-3+ years of experience in an upscale restaurant, hotel, or high-volume culinary environment.
• 1+ year of supervisory or management experience in a culinary setting.
• Extensive knowledge of restaurant and kitchen operations.
• Strong leadership, coaching, and team development skills.

Responsibilities

• Oversee daily kitchen operations with the Chef de Cuisine and ensure consistent execution of culinary standards.
• Assist with recruiting, hiring, training, coaching, and performance management of culinary team members.
• Lead by example through active participation in food preparation, service, and kitchen operations.
• Develop and mentor team members through ongoing training and mentorship.
• Maintain compliance with food safety, sanitation, and health department regulations.

Skills

Leadership

Team development

Operational excellence

Food safety

Job description

Riggs Washington DC sits on the iconic downtown corner of Penn Quarter's 9th and F Street in a historic building once home to Riggs National Bank. Each of the Hotel's 181 guest rooms offers a playful nod to the building's legacy. Riggs is home to the all-occasion European brasserie-inspired restaurant Café Riggs, as well as Silver Lyan – a subterranean bar from the internationally acclaimed Ryan Chetiyawardana, also known as Mr Lyan.

We are seeking a Senior Sous Chef to join our culinary leadership team and help drive exceptional dining experiences through outstanding food quality, team development, and operational excellence. This role is ideal for a hands-on leader who thrives in a fast-paced environment, enjoys mentoring and developing talent, and is passionate about delivering memorable guest experiences.

The Senior Sous Chef partners closely with the Chef de Cuisine to oversee daily kitchen operations, lead and develop culinary team members, and ensure consistency in execution, presentation, and service. This role plays a key part in fostering a positive kitchen culture while supporting the overall success of the culinary operation.

Who We Are

At Riggs Washington DC, we are committed to creating exceptional experiences for our guests through genuine hospitality, attention to detail, and a passion for excellence. We believe great service starts with great people, and we foster a culture built on collaboration, accountability, creativity, and continuous growth.

Senior Sous Chef – Essential Functions

• Partner with the Chef de Cuisine to oversee daily kitchen operations and ensure consistent execution of culinary standards
• Assist with recruiting, hiring, training, coaching, and performance management of culinary team members
• Lead by example through active participation in food preparation, service, and kitchen operations
• Support the development and growth of team members through ongoing training and mentorship
• Foster a positive and productive work environment that reflects Riggs' culture and values
• Monitor labor productivity and staffing levels to support operational and financial goals
• Train and educate team members on menu updates, recipes, techniques, and service standards
• Ensure all food is prepared and presented according to established quality and presentation standards
• Assist in developing operational processes that improve efficiency, productivity, consistency, and quality
• Support inventory management, purchasing, receiving, and cost control initiatives
• Conduct inventory reviews and assist with food cost managementMaintain compliance with all food safety, sanitation, and health department regulations
• Assist with special projects, menu development, and seasonal culinary initiatives as assigned

Knowledge, Skills & Experience

• 1-3+ years of experience in an upscale restaurant, hotel, or high-volume culinary environment
• 1+ year of supervisory or management experience in a culinary setting
• Extensive knowledge of restaurant and kitchen operations
• Strong leadership, coaching, and team development skillsNoChange