RWWDC - Executive Sous Chef

Rosewood Washington, D.C., located in the historic and picturesque Georgetown district, is a prestigious luxury hotel that blends timeless elegance with modern sophistication. As a part of the Rosewood Hotels & Resorts brand, this property is dedicated to delivering exceptional hospitality experiences that embody the spirit of Relationship Hospitality. Known for its refined ambiance, exquisite dining options, and commitment to personalized guest service, this hotel caters to discerning travelers seeking unparalleled luxury and comfort in the nation's capital.

The Executive Sous Chef role at Rosewood Washington, D.C. is a vital leadership position responsible for overseeing the kitchen operations and culinary staff to ensure that every dish served meets the highest quality standards and reflects the hotel’s dedication to excellence. This role demands a seasoned culinary professional with experience in managing high-volume, upscale food service environments, particularly within 4- or 5-star hotels or fine dining establishments. The Executive Sous Chef works closely with the Executive Chef to coordinate food purchasing, menu development, and labor cost management, ensuring operational efficiency while maintaining creativity and innovation in culinary offerings.

This position offers a competitive annual salary ranging from $72,000 to $77,000, reflecting the seniority and expertise required. The schedule requires flexible availability spanning days, evenings, weekdays, weekends, and holidays, reinforcing the commitment to round-the-clock guest satisfaction and kitchen oversight. The ideal candidate will be adept at enforcing rigorous food safety, health, and sanitation standards in line with guidelines from Rosewood, OSHA, the CDC, and local regulatory authorities.

The Executive Sous Chef’s responsibilities encompass supervising all food preparation to guarantee consistency and quality across various dining outlets, including a la carte menus, buffets, banquets, private events, in-room dining, and associate dining areas. They are tasked with fostering effective communication within the culinary team and across departments, ultimately promoting a collaborative workplace environment that prioritizes guest satisfaction and professional growth. The role also includes administrative duties such as conducting shift briefings, scheduling, staff training, inventory management, and assisting in the creation of new menu items that showcase culinary creativity and cater to evolving guest preferences.

Furthermore, the Executive Sous Chef actively contributes to continuous improvement by soliciting and incorporating feedback, mentoring kitchen staff, and ensuring adherence to policies and procedures. Physical stamina is essential due to the demands of the position, which includes frequent standing, lifting, transporting supplies, and operating kitchen equipment. Candidates must also possess a valid ServSafe Food Protection Manager Certificate, underscoring their knowledge of critical food safety practices.

Joining Rosewood Washington, D.C. means entering a workplace that values diversity, creativity, and career development. The hotel offers an array of competitive benefits including comprehensive health coverage, 401k with company matching, paid time off, complimentary meals during shifts, generous employee discounts, and opportunities for tuition reimbursement. The position offers a clear career pathway with advancement potential within Rosewood Hotels & Resorts, supporting culinary professionals eager to expand their expertise and grow their careers within a globally recognized luxury brand.