Sous Chef: Creative Menus & Kitchen Leadership

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

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.