Sous Chef — Kitchen Leadership & Cost Control

Westin Hotels; Herndon (VA); On-site; USD 42,000 - 66,000; Full time

Job summary

The Westin Washington Dulles Airport is seeking a Sous Chef to support the Executive Chef in Food & Beverage operations in Herndon, VA. You will help manage kitchen activities, maintain high sanitation standards, and lead staff in delivering exceptional guest experiences.

Responsibilities include controlling food costs, enforcing recipes and specifications, training staff, and conducting regular kitchen inspections to ensure quality and compliance with health regulations.

Qualifications

• 2–5 years as an Assistant Sous Chef in a resort or hotel.
• Experience managing or supervising a staff of culinarians.
• College degree preferred; High school diploma or equivalent required.

Responsibilities

• Operate Kitchen department within budgetary guidelines and in response to actual conditions.
• Assist in development and implementation of policies and controls on Kitchen operations, including waste reduction, sanitation, recipe and portion control.
• Control food cost by training kitchen staff on proper preparation and handling, and by utilizing leftovers creatively.
• Complete administrative duties related to personnel and payroll; ensure uniform, grooming and appearance standards.

Skills

Excellent communication skills

Staff supervision

Education

College Degree

High School Diploma or GED

Job description

The Westin Washington Dulles Airport is seeking a Sous Chef to support the Executive Chef in Food & Beverage operations in Herndon, VA. You will help manage kitchen activities, maintain high sanitation standards, and lead staff in delivering exceptional guest experiences.

Responsibilities include controlling food costs, enforcing recipes and specifications, training staff, and conducting regular kitchen inspections to ensure quality and compliance with health regulations.