Senior Sous Chef — Luxury Hotel Kitchen Leader

B.F. Saul Company Hospitality Group; Washington (District of Columbia); On-site; USD 67,000 - 69,000; Full time

Job summary

The Hay-Adams, located in Washington, DC, seeks an experienced Sous Chef to oversee all kitchen operations and collaborate with department heads in the absence of the Executive Chef. You will work closely with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to maintain excellence in food preparation and presentation.

Responsibilities include supervising culinary staff, ensuring sanitation and safety, controlling costs, and training team members to uphold luxury hotel standards.

Qualifications

• High School diploma or equivalent; sanitation/hygiene certification preferred.
• ServSafe and Hygiene License required.
• 1-2 years of Sous Chef experience in hotels with luxury standards.
• Must read/understand English; Spanish a plus.

Responsibilities

• Supervise day-to-day culinary operations and staff.
• Prepare and present menu items following recipes and standards.
• Control food costs and minimize waste.
• Train and develop kitchen staff; enforce standards of excellence.
• Ensure sanitation and safety compliance across the kitchen.

Skills

English language proficiency

Team leadership

Food safety awareness

Communication skills

Education

High School diploma or equivalent

Sanitation and Hygiene Certificate

Job description

The Hay-Adams, located in Washington, DC, seeks an experienced Sous Chef to oversee all kitchen operations and collaborate with department heads in the absence of the Executive Chef. You will work closely with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to maintain excellence in food preparation and presentation.

Responsibilities include supervising culinary staff, ensuring sanitation and safety, controlling costs, and training team members to uphold luxury hotel standards.