Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $75,000.00

Benefits

401(k)

401(k) matching

Company parties

competitive salary

Dental Insurance

Employee Discounts

Free food & snacks

Health Insurance

Opportunity for advancement

Paid Time Off

Training & development

Vision Insurance

Wellness resources

Job Description

The LINE is a vibrant collection of hotels deeply rooted in culture and designed to be a launchpad for city life in major urban centers such as Los Angeles, Austin, and Washington D.C. This hospitality brand stands out through its commitment to celebrating local culture, bold design, and delivering an immersive guest experience that goes well beyond providing a place to sleep. The properties are thoughtfully located in dynamic, emerging neighborhoods including iconic locations like Koreatown in LA, Adams Morgan in DC, and downtown Austin, offering guests a unique window into the communities surrounding the hotels. Each property is not... Show More

Job Requirements

Must have at least three years experience in the hospitality industry
Strong communication and leadership skills
Ability to work well under pressure
Proficiency with MS Office and F&B software systems
Familiarity with food preparation and safety standards
Ability to multitask efficiently
Must maintain a professional demeanor at all times
Knowledge of OSHA and health and safety procedures
Willingness to perform various kitchen tasks as needed
Ability to manage inventory and control labor costs

Job Qualifications

Bachelor's degree preferred
Fine dining background and experience in high volume dining preferred
At least three years experience in the hospitality industry
Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system)
Must be aware of management functions and have the ability to communicate with all levels of personnel and customers
Excellent reading, writing and oral proficiency in the English Language
Excellent organizational and time management skills, attention to detail
Ability to multitask
Work well under pressure, requires being a team player

Job Duties

Responsible for training, guiding, managing and scheduling personnel
Expedite during service which includes arranging tickets and ordering food preparation
Ensure product consistency and accuracy through constant recipe adherence, daily line checks and appropriate portion control as set forth by the Executive Chef
Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards
Order all kitchen products in conjunction with the Purchasing Manager ensuring adequate stock of food, dry goods and equipment
Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes
Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
Maintain open door communication with employees
Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
Ensure staff understands their job expectations before holding them accountable
Maintain awareness of documentation needed and retained in employee files
Be familiar with all safety and emergency procedures including OSHA requirements
Ensure health and safety standards are met to maintain safe food preparation practices and areas
Attend relevant meetings
Must be courteous and gracious, maintaining a professional demeanor at all times
Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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