Senior Sous Chef, Banquets - Waldorf Astoria Washington DC

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $85,000.00

Work Schedule

Standard Hours

Flexible

Benefits

Medical insurance

Mental Health Resources

Paid Time Off

Travel program

Parental leave

debt-free education

401k plan

Job Description

Waldorf Astoria Washington DC is the newest and highly anticipated luxury hotel located at the epicenter of Washington D.C. on Pennsylvania Avenue. This historic property, formerly the iconic Old Post Office, has been reimagined to reclaim its status as one of the city’s most distinguished addresses. The hotel features 263 elegantly designed rooms, 38,000 square feet of versatile event space, and includes two upscale restaurants along with three stylish bars. Waldorf Astoria Washington DC is positioned to be the premier destination for the city’s most consequential events, groundbreaking meetings, and unforgettable experiences, offering guests an unmatched level of sophistication and... Show More

Job Requirements

High school diploma or equivalent
3 to 5 years of banquet chef experience
Previous leadership experience managing unionized teams
Background in high-volume food production
Knowledge of safety and sanitation standards
Excellent communication and interpersonal skills
Ability to work flexible hours including evenings and weekends

Job Qualifications

3 to 5 years of experience in a banquet chef role
Proven ability to lead a unionized culinary team
Experience in high-volume banquet and food production
Knowledge of federal, state, and local health and safety regulations
Strong leadership and communication skills
Culinary degree or equivalent formal training preferred
Ability to create innovative menus based on food trends and regional preferences

Job Duties

Assist the Executive Chef in directing and overseeing all culinary operations
Manage preparation and production of hotel banquet meals ensuring high quality
Ensure compliance with safety, sanitation, and health regulations
Lead and develop team performance, including training, scheduling, and evaluations
Create and implement menu selections for special banquet events in collaboration with senior management
Monitor cost controls to maximize financial profitability
Maintain food presentation standards and customer satisfaction

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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