Sous Chef

Hilton Arlington Rosslyn at The Key; Arlington (VA); On-site; USD 65,000 - 86,000; Full time

Job summary

Hilton Arlington Rosslyn – The Key is seeking a Sous Chef to lead daily kitchen operations, partner with the Executive Chef, and deliver consistent, high-quality cuisine while ensuring safety and profitability.

You will coach and develop culinary team members, plan production for banquets and events, manage inventory, and uphold ServSafe standards in a fast-paced, guest-focused environment. Collaboration with outlets and F&B leadership is essential.

Qualifications

• Minimum four (4) years of progressive culinary leadership in hotel/resort/high-volume settings.
• Lead kitchen operations through delegation rather than individual execution.
• Strong organizational skills to anticipate needs and plan proactively.
• Experience managing banquet production and high-volume service preferred.
• Knowledge of food cost controls, labor management, and inventory practices.
• Strong communication, coaching, and leadership abilities.
• Ability to prioritize multiple demands under pressure.
• ServSafe certification required or obtainable upon hire.
• Hilton experience preferred.

Responsibilities

• Lead daily kitchen operations to ensure food quality, sanitation, and service standards.
• Own kitchen operations during shifts, resolving operational challenges.
• Ensure all stations are staffed, organized, and prepared for service.
• Provide ongoing feedback, coaching, and recognition to team members.
• Plan production based on forecast, events, and occupancy; minimize overtime.
• Delegate production tasks to prep and line cooks with oversight.
• Monitor quality, presentation, timing across all meals.
• Assist with purchasing, inventory control, and product quality management.
• Collaborate with FOH leadership on guest concerns and menu development.
• Uphold ServSafe standards and overall health/safety compliance.

Skills

Culinary leadership

Team coaching

Budgeting & food cost

Operational planning

ServSafe knowledge

Education

Culinary degree

Job description

Hilton Arlington Rosslyn – The Key is a full-service Hilton hotel located in the heart of Rosslyn, Virginia. The hotel features 331 guest rooms, over 30,000 square feet of meeting and event space, multiple food and beverage outlets, and a dynamic banquet operation serving corporate meetings, social events, and upscale dining experiences.

Position Overview

The Sous Chef serves as the operational leader of the kitchen, partnering with the Executive Chef to deliver exceptional culinary experiences while ensuring the kitchen operates efficiently, safely, and profitably. This position is responsible for leading daily kitchen operations through planning, delegation, coaching, and accountability.

Success in this role is measured not only by culinary execution, but by the ability to develop people, anticipate operational needs, maintain production readiness, and ensure consistent execution across all kitchen operations.

Key Areas of Accountability

Operational Leadership

• Lead daily kitchen operations to ensure food quality, consistency, sanitation, and service standards are consistently achieved.
• Assume operational ownership of the kitchen during assigned shifts, making sound decisions, and proactively resolving operational challenges.
• Ensure all stations are properly staffed, organized, and prepared to execute service successfully.
• Maintain visibility throughout kitchen operations while supporting and coaching team members.

Production Planning & Execution

• Plan daily and upcoming production based on forecasted business levels, banquet events, occupancy, and outlet demand.
• Ensure all prep work is completed in advance to support efficient service and eliminate unnecessary overtime.
• Effectively delegate production responsibilities to prep cooks and line cooks while maintaining oversight of execution.
• Monitor food quality, presentation, consistency, and timing throughout all meal periods.
• Place food orders including Produce, Meat/Seafood, Dairy, Dry Goods, etc. as needed based on banquet events and other hotel Food & Beverage operational needs
• Recruit, train, coach, and develop culinary team members to support long-term departmental success.
• Foster a culture of accountability, teamwork, urgency, and continuous improvement.
• Provide ongoing feedback, performance coaching, and recognition while addressing performance concerns appropriately.
• Lead by example through professionalism, organization, and operational excellence.
• Support the achievement of departmental financial goals through effective labor management, food cost control, waste reduction, and inventory management.
• Monitor production levels to minimize waste while ensuring operational readiness.
• Assist with purchasing, inventory control, and product quality management.
• Identify opportunities to improve efficiency without compromising quality or guest experience.

Guest Experience

• Ensure every dish leaving the kitchen meets established quality and presentation standards.
• Partner with Front of House leadership to resolve guest concerns quickly and professionally.
• Collaborate with the Executive Chef on menu development, seasonal offerings, and continuous improvement initiatives.

Compliance & Food Safety

• Maintain compliance with Hilton brand standards, company policies, ServSafe requirements, and all federal, state, and local health regulations.
• Ensure sanitation, food safety, workplace safety, and cleanliness standards are consistently maintained.
• Promote a culture where food safety and operational discipline are everyone's responsibility.

Qualifications

• Minimum four (4) years of progressive culinary leadership experience in a hotel, resort, or high-volume restaurant environment, or a culinary degree with at least two (2) years of progressive leadership experience.
• Demonstrated ability to lead kitchen operations through delegation rather than individual execution.
• Strong organizational skills with the ability to anticipate operational needs and plan proactively.
• Experience managing banquet production and high-volume service preferred.
• Knowledge of food cost controls, labor management, inventory practices, and kitchen financial performance.
• Strong communication, coaching, and leadership skills.
• Ability to prioritize multiple competing demands while maintaining composure under pressure.
• ServSafe certification required or ability to obtain upon hire.
• Hilton experience preferred.

We offer a comprehensive benefits package including: