Senior Sous Chef Menu Innovation and Kitchen Leadership

B. F. Saul Company Hospitality Group; Tysons (VA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Health Insurance

Dental & Vision Insurance

Short & Long Term Disability

Vacation Policy

401(k) Retirement Program

Discounted Room Rates for Team Members

Job summary

B. F. Saul Company Hospitality Group is seeking a Sous Chef to lead culinary operations across multiple hotel venues.

You will work closely with the Executive Chef to maintain brand standards, ensure menus, quality, and timely delivery meet client needs, and manage staff to drive guest satisfaction. Responsibilities include consistent food quality, menu development, cost control, staff training, safety compliance, and team leadership.

Qualifications

• Education: High school diploma or GED; Culinary degree or equivalent experience; Serve Safe or approved equivalent certification.
• Experience/Knowledge/Skills/Abilities: 5+ years of progressive kitchen supervisory experience; capable of communicating across levels and solving problems in a fast-paced environment.
• Physical Requirements: Ability to lift up to 50 pounds; extended hours as needed.
• Preferred: 2+ years as a chef in a hotel setting of similar size and reputation.

Responsibilities

• Food Quality and Production: manage staff to ensure highest quality and production standards; daily line checks and banquet/outlet service.
• Presentation and Menu Development: ensure attractive presentation and timely menu revisions; train staff on new items and use records.
• Cost Control: manage kitchen expenses, labor scheduling, food costs, budgeting, and asset stewardship.
• Guest Service: ensure guest satisfaction by meeting standards; address concerns promptly with kitchen and service teams.
• Training: train all team members; maintain training records; identify needs and implement improvements.
• Safety/Risk Management: conduct routine inspections to maintain safety and regulatory compliance.
• People Management: interview, hire, coach, and develop staff; performance reviews and accountability.
• Self/Workload Management: communicate clearly; attend meetings; follow SOPs.

Education

High school diploma or GED

Culinary degree or equivalent experience

Serve Safe or equivalent certification

Job description

B. F. Saul Company Hospitality Group is seeking a Sous Chef to lead culinary operations across multiple hotel venues.

You will work closely with the Executive Chef to maintain brand standards, ensure menus, quality, and timely delivery meet client needs, and manage staff to drive guest satisfaction. Responsibilities include consistent food quality, menu development, cost control, staff training, safety compliance, and team leadership.