Senior Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $80,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

6 complimentary nights at any Lore Group hotel

Lore Group employee and immediate family rates

Lore Group Friend and Family Rates

50 percent discount in Lore Group restaurants and bars

10 days vacation plus every year an extra day

Company Paid Life Insurance 1.5X annual salary

Employee assistance program

Referral Incentive

401K with 5 percent match

Training and development programs

Additional perks via United Healthcare

Complimentary employee meals

employee recognition programs

Job Description

Lyle Washington DC is a distinguished establishment that prides itself on merging the warmth and comfort of home with a uniquely elevated hospitality experience. Situated in the vibrant capital city, Lyle invites both proud Washingtonians and visitors alike to unwind in an environment that balances comfort with unmistakable style. The ambiance at Lyle is designed to be welcoming and personal, ensuring guests feel genuinely cared for and at ease during their stay. This commitment to guest satisfaction creates a space that goes beyond ordinary hospitality, elevating the dining and lodging experience to something truly memorable.

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Job Requirements

Culinary degree or equivalent
Minimum of 5 years experience in a professional kitchen environment
Previous experience in a senior or supervisory culinary role
Strong leadership and organizational skills
Knowledge of food safety regulations and compliance
Ability to work flexible hours including weekends and holidays
Excellent interpersonal and communication skills
Ability to handle guest complaints effectively
Physical stamina to endure long hours in kitchen
Proficiency with kitchen equipment and culinary technology

Job Qualifications

Proven experience in a senior culinary role
Strong leadership and team management skills
Culinary degree or equivalent professional qualification
Sound knowledge of food safety standards and kitchen operations
Experience in menu development and cost control
Excellent communication and problem-solving skills
Ability to work under pressure and meet deadlines
Familiarity with banquet and event catering
Knowledge of industry trends and new culinary techniques
Ability to maintain high standards of hygiene and presentation
Proficiency in inventory management and food stock control

Job Duties

Responds to and handles guest problems and complaints
Able to make recommendations to the Chef de Cuisines regarding succession planning
To be aware of all financial budgets and goals
To ensure that guests are always receiving an exceptional dining experience
Ensure that all recipes and product yields are accurately costed and reviewed regularly
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
Ensure that associate meals and associate dining services are of a consistently high standard
Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view
Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained
Ensure that all culinary operations manuals are prepared and updated
Ensure that the Department’s overall operational budgets are strictly adhered to
Ensure that the culinary department adheres to all company and hotel policies and procedures
Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines
Ensure that meetings are well planned, and results orientated
Creative menu planning and correct food preparation for each outlet including banquets
To work in close conjunction with the Food and Beverage Managers and respective teams, to create a yearly marketing Plan for the outlet
Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards
Be aware of new items, which are introduced onto the market and keep up with the latest product trends
To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs
To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned
To manage associates fairly and take a personal interest in knowing all culinary associates
To project a positive and motivated attitude amongst all associates
To frequently verify that only the highest quality products are used in food preparation
To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly
Responsible for the supervision of all cooks and their activities within the culinary department
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
To delegate responsibilities to subordinates as required
Coach and counsel employees in a timely manner and in accordance with Company policy

Job Location

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please contact the employer.

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