SOUS CHEF

The National Conference Center; Leesburg (VA); On-site; USD 60,000 - 80,000; Full time

Job summary

The National Conference Center in Leesburg, VA is seeking a Sous Chef to lead and innovate within our culinary team. The ideal candidate will have strong leadership, a passion for creating memorable dining experiences, and the ability to develop menus across diverse programs.

We prefer 3–5 years of experience and a culinary school education. The role focuses on quality, cost control, and collaboration with the Executive Chef to deliver exceptional cuisine for our guests.

Qualifications

• 3–5 years of experience and culinary school education.
• Experience in high-end hotel buffet, catering and restaurant settings preferred.
• Creative leader with strong organizational and management skills.

Responsibilities

• Assist in preparing weekly, monthly and seasonal menus that are innovative and meet diverse guest expectations.
• Ensure all dishes are prepared to standard recipes and plate presentation is consistent.
• Inspire associates on The National's food programs and help develop recipes for all cuisines.
• Assist Executive Chef with departmental HR functions.
• Participate in the property's monthly Chef's Table for VIPs and clients.
• Inspect food quality and oversee daily operations of the food production area.
• Maintain food costs to reflect yearly budget.
• Update associates on daily forecast to prepare for service.
• Know and enforce all local health department sanitation laws.

Skills

Leadership

Menu development

Creativity

Culinary expertise

Education

Culinary school education

Job description

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SOUS CHEF

Full Time Leesburg, VA, US

We are currently seeking Sous Chef preferably with high end hotel buffet, catering and restaurant experience. The ideal candidate will be a proactive individual with strong leadership for the culinary team and be creative and passionate about providing a memorable food experience for our guests. Creativity, the ability to develop menus and the skills to deliver superlative cuisine are required. A leader with great organizational and management skills and an eye for the details will set the right candidate up for success.

We prefer candidates with 3 to 5 years of experience and a culinary school education.

Responsibilities:

• Assist in preparing weekly, monthly and seasonal menus that are innovative and meet the diverse culinary expectations of our guests.
• Ensures that all dishes are prepared according to standard recipes and that plate presentation is consistent.
• Inspire associates on The National's varied food programs and assist in developing recipes for all cuisine
• Assist Executive Chef with departmental Human Resources functions
• Participate in the property's monthly "Chef's Table" which showcases the property to VIPs, clients, and members of the local community.
• Inspect quality of food product and oversee all aspects of daily operations of the food production area
• Maintain food costs to reflect yearly budget
• Update associates on daily forecast so they are prepared to serve quests
• Know and enforce all local health department sanitation laws