Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $66,075.69 - $75,773.70

Benefits

Equal opportunity employer

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional development opportunities

Job Description

The Hay-Adams is a prestigious 5-star boutique hotel located in the heart of downtown Washington, D.C., renowned for its rich history and proximity to iconic national landmarks such as the White House, St. John's Church, and Lafayette Park. Known as the preferred choice for discerning luxury travelers, The Hay-Adams offers an unparalleled hospitality experience characterized by refined accommodations, exceptional amenities, and dedicated service tailored to meet the expectations of modern guests seeking both elegance and comfort. The hotel prides itself on blending a historic ambiance with contemporary luxury, creating a unique residence-like environment for visitors from around the world. Show More

Job Requirements

High school diploma or equivalent vocational training certificate
Certification of culinary training or apprenticeship preferred
Sanitation and hygiene certificate required
Serve Safe and hygiene license
Minimum 2 to 4 years of experience as Chef de Partie or similar in hotels with similar style and standards
Knowledge of culinary operations
Ability to plan and prepare for restaurant, catering, bar, and room service
Experience preparing and training staff for preparation and presentation of foods including salads, sauces, soups, and butchering
Experience with cold and hot foods for buffets
Basic pastry knowledge
Supervisory experience managing line cooks, pantry, banquet, and pastry staff
Ability to communicate effectively in English
Basic computer literacy
Ability to lift and move up to 20-30 pounds regularly and 50 pounds occasionally
Adherence to high ethical standards
Willingness to uphold company policies on diversity and professional conduct

Job Qualifications

High school diploma or equivalent vocational training certificate
Certification of culinary training or apprenticeship preferred
Sanitation and hygiene certificate required
Serve Safe and hygiene license
Minimum 2 to 4 years of experience as Chef de Partie or similar role in hotels with comparable style and standards
Demonstrated knowledge of culinary operations and food preparation for restaurant, catering, bar, and room service
Experience in preparing both hot and cold foods for buffets
Basic pastry knowledge
Proven ability to train and supervise kitchen staff
Good command of the English language
Ability to communicate in a second language is a plus
Basic computer skills
Strong mathematical skills involving fractions, percentages, ratios, and proportions
Reasoning ability to apply common sense to routine tasks
Ability to work cohesively as part of a team

Job Duties

Supervise day-to-day functions of all kitchen employees, facilities, and costs
Collaborate with restaurant Chef to develop seasonal Sunday Brunch items and creative food displays
Prepare amuse-bouche for dinner service
Maintain a creative and consistent daily soup rotation with complimentary garnishes
Manage breakfast table and collaborate with pastry chef for new items
Produce sauces, condiments, and dressings following specific recipes
Oversee outlet preparation production and communicate replenishment needs
Perform cost control through stock spot checks
Ensure compliance with sanitation and health regulations
Maintain and train kitchen staff on department standards
Participate in administrative duties and review assignments with Executive Sous-Chef or Chef de Cuisine
Conduct opening shift duties including inspection of equipment, tools, and supplies
Minimize waste and uphold food cost targets
Analyze quality levels of production, presentation, and guest satisfaction
Set and promote standards of excellence within the department
Perform other functions as directed

Job Location

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