Sous Chef

The Hay-Adams; Washington (District of Columbia); On-site; USD 67,000 - 69,000; Full time

Job summary

The Hay-Adams in Washington, DC, is seeking an experienced Sous Chef to oversee kitchen operations and support the Executive Chef. You will supervise culinary staff, manage costs, and ensure high-quality production and presentation of all menu items.

Requirements include 1–2 years of sous chef experience in luxury hotels, a high school diploma or equivalent, Sanitation and Hygiene certification, and ServSafe/Hygiene licenses. Strong English skills are essential, Spanish a plus.

Qualifications

• Education: High School diploma or equivalent certificate; sanitation/hygiene cert required.
• Certification: ServSafe and Hygiene License.
• Experience: 1–2 years as Sous Chef in luxury hotels.
• Basic capabilities: plan and prepare for restaurant, catering, bar and room service operations.
• Supervisory: manage kitchen staff and promote standards of excellence.
• Language: good English; Spanish a plus.

Responsibilities

• Oversee day-to-day culinary operations and assist Executive Chef and team.
• Supervise cooks, pantry, banquet, and pastry staff; control costs and waste.
• Ensure adherence to sanitation regulations and hotel standards.
• Prepare menu items per recipes and yield guides; monitor quality and presentation.
• Confirm staffing and opening shift duties; inspect tools and equipment.
• Train staff and maintain department Standards of Excellence.

Skills

English language proficiency

Spanish language (a plus)

Education

High School diploma or equivalent vocational training certificate

Sanitation and Hygiene Certificate

Certification of culinary training or apprenticeship preferred

Job description

Position Overview

Oversees all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. Works closely with Executive Chef, Executive Sous Chef, and Chef de Cuisine.

Essential Duties & Responsibilities

1. 1. The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
2. 2. Supervise the day-to-day functions of all Culinary employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
3. 3. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
4. 4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
5. 5. Meet with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
6. 6. Opening shift-ensures all scheduled staff shows up for scheduled time of work and unlocks secured areas (i.e. reach and walk ins), secure keys according to procedures.
7. 7. Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
8. 8. Prepare all menu items following recipes and yield guides, according to departmental standards.
9. 9. Inform Chefs of any foreseeable shortages before items run out.
10. 10. Minimize waste and maintain controls to attain forecasted food cost.
11. 11. Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
12. 12. Responsible for the production, preparation, and presentation of all food items to ensure highest quality at all times.
13. 13. Set and train and promote department Standards of Excellence.
14. 14. Conduct administrative work as required.
15. 15. Perform other functions as required and directed

Qualifications

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.

License/Certification: ServSafe and Hygiene License

Experience: Should have a minimum of 1-2 years of experience as Sous Chef in hotels with similar luxury style and standards.

Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

Supervisory Responsibilities: Responsible for managing the kitchen environment. Includes line cooks, pantry, banquet and pastry staff. Assist in training, planning, directing work, addressing complaints and resolving problems, and promoting department Standard of Excellence.

Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in Spanish is a plus.

Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.

Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds.

Standards of Conduct

The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

$67,000 - $69,000 a year

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held. Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

Source: Hospitality Online