Executive Sous Chef

Silver Spring, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Flexible

Benefits

Medical

Dental

Vision

Competitive pay rates

401k plan

Paid Time Off

complimentary room nights

Restaurant discount

Complimentary Meal

Life insurance

short-term disability

long-term disability

Pre-tax commuter benefits

flexible schedules

Tuition Reimbursement

Career advancement opportunities

Job Description

Rosewood Washington, D.C. is an exceptional luxury hotel located in the heart of Georgetown, one of Washington, D.C.’s most historic and vibrant neighborhoods. The property offers an exquisite combination of timeless elegance and contemporary sophistication, providing guests with an unmatched experience that reflects the rich culture and energy of the nation’s capital. With 55 beautifully appointed rooms, including 12 suites and 6 exclusive townhouses, Rosewood Washington, D.C. extends an inviting ambiance designed for both business and leisure travelers. Each accommodation features plush furnishings paired with cutting-edge technology, creating a comfortable and residential-style atmosphere that rivals boutique hotels worldwide.

The hotel is a crown jewel in the Rosewood Hotels & Resorts portfolio, known for its intimate luxury and the philosophy of Relationship Hospitality, which emphasizes heartfelt, genuine service tailored to the unique needs of each guest. The culinary offerings at Rosewood Washington, D.C. are equally distinguished, featuring Wolfgang Puck’s renowned CUT D.C. This acclaimed restaurant celebrates the finest Mid-Atlantic farms and fisheries with a sophisticated menu that showcases the best of the region’s ingredients. Additionally, guests can enjoy CUT Bar and Lounge along with CUT Above, ensuring a memorable dining experience that complements the hotel’s plush surroundings.

Rosewood Washington, D.C. is currently seeking an Executive Sous Chef to join its esteemed Food & Beverage Culinary team. This is a full-time permanent position offering a competitive salary in the range of $90,000 to $95,000 per year. The successful candidate will play a key leadership role in managing the hotel’s kitchen operations, overseeing staff, and ensuring every dish served meets the highest standards of quality and presentation. Flexibility in scheduling is essential, as this role requires availability across days, evenings, weekdays, weekends, and holidays to meet the dynamic needs of the property.

The Executive Sous Chef is charged with comprehensive responsibility for managing the culinary team, maintaining strict adherence to food safety and sanitation guidelines, and ensuring compliance with standards set by Rosewood, OSHA, and local government bodies. This leadership role demands a focus on consistency in food preparation for a diverse range of menus including à la carte, buffet, banquet, private events, and room service.

In addition to supervising daily kitchen activities and coordinating food purchasing to maintain budget controls on food and labor costs, the Executive Sous Chef actively collaborates with the culinary team to foster a positive and productive work environment. This includes conducting shift briefings, coaching staff, onboarding new team members, and supporting outlet managers to gather and respond to guest feedback effectively.

The role offers an opportunity to innovate menu development and presentation, enhancing the food experience for guests and helping to elevate the hotel’s distinguished reputation. Operational responsibilities also extend to inventory management, invoicing, staffing, scheduling, and ensuring cleanliness and maintenance standards of kitchen equipment and workspaces are upheld.

Rosewood Washington D.C. is committed to supporting the career growth of its team members by providing a dynamic and rewarding work environment where leadership, creativity, and excellence are highly valued. If you are a culinary professional with a passion for leadership, quality, and innovation, this Executive Sous Chef position offers a fulfilling path to contribute to one of Washington, D.C.’s premier luxury hotels.

Job Requirements

Minimum two years' experience in a similar capacity for a 4- or 5-star hotel or restaurant
High School Diploma or equivalent education required
Formal culinary training is preferred or an equivalent combination of education and work-related experience
Flexible availability including days, evenings, overnight, weekends and holidays
Valid ServSafe Food Protection Manager Certificate
Ability to enforce hotel standards, policies and procedures with all kitchen associates
Must be able to exert physical effort including lifting 35 pounds
Required to speak, read and write English

Job Qualifications

Minimum two years' experience in a similar capacity for a 4- or 5-star hotel or restaurant
High School Diploma/equivalent education required
formal culinary training is preferred, or an equivalent combination of education and work-related experience
Must be able to perform job functions with attention to detail, speed and accuracy
prioritize, organize and follow-up
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand a guest's service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays
Ability to enforce hotel's standards, policies and procedures with all kitchen associates
ability to prioritize, organize and delegate work assignments
ability to direct performance of kitchen associates and follow up with corrections where needed
ability to motivate kitchen staff and maintain a cohesive team
ability to promote positive work relationships with service associates and other departments
ability to ascertain staff training needs and provide such training
ability to work well under pressure of organizing and attaining production schedules and timelines
ability to maintain good coordination
ability to transport cases of received goods to the workstations
ability to transport pots and pans of food from storage/prep areas to the serving line
ability to work varies shifts, work in a noisy and sometimes close conditions
ability to work with all products and food ingredients involved
ability to use all senses to ensure quality standards is met
ability to differentiate dates
ability to operate, clean and maintain all equipment required in job functions
ability to plan and develop menus and recipes
ability to expand and condense recipes
ability to perform job functions without direct supervision
ability to ensure security of kitchen access, products and hotel
Required to speak, read and write English, with fluency in other languages preferred
Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flat ware
endure various physical movements throughout the work areas, ability to stand stationary for long periods of time
able to reach up and down to lift, pull, push up a minimum of 35 pounds
Valid ServSafe Food Protection Manager Certificate

Job Duties

Support, maintain, train and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention, OSHA, Federal and local DC Government
Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the culinary team, other hotel and restaurant teams and encourage guests' feedback
Actively share ideas, opinions and suggestions to improve the environment and menus
Consistently offer professional, friendly and proactive guest service while supporting fellow associates
Oversee daily operations of all Outlets, In Room Dining, Banquets, Private Events and Associate Dining area
Conduct daily shift briefings to kitchen and stewarding associates