Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Salary

Range $70,000.00 - $74,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

401(k) savings plan

Pet insurance

short and long-term disability insurance

Job Description

HEI Hotels and Resorts is a renowned hospitality company dedicated to creating exceptional guest experiences through its portfolio of uniquely branded hotels across the United States. This newly branded and renovated 356-room hotel, located in the heart of the city, reflects the Golden Age of travel with a sophisticated mid-century modern design. The hotel offers deluxe guestrooms and premium suites adorned with Malin + Goetz amenities, blending modern glamour with rich historical charm that embodies the spirit of our nation’s capital. Guests at this property enjoy not only comfort and luxury but also a welcoming atmosphere designed to make every stay memorable and delightful. HEI Hotels and Resorts prides itself on its commitment to diversity, inclusion, and respect for all employees, including a strong appreciation for U.S. military experience, encouraging qualified military candidates to apply.

The role being offered is that of a Kitchen Manager, responsible for leading the kitchen operations to ensure the procurement, production, preparation, and presentation of all food items served in the hotel's restaurants and room service meet the highest quality standards. The position requires overseeing a safe and sanitary work environment that complies with federal, state, corporate, and franchise regulations. As a Kitchen Manager, the incumbent will plan and coordinate the efforts of kitchen staff, manage labor and food costs, and foster a culture of safety, quality, and efficiency. This is an excellent professional opportunity for someone passionate about culinary leadership looking to work in a dynamic hotel environment that values team spirit, hard work, and mutual respect. The role is full-time and offers a competitive annual salary range of $70,000 to $74,000, alongside a comprehensive benefits package featuring medical, dental, and vision insurance along with retirement savings plans and paid time off. HEI Hotels and Resorts emphasizes career growth, employee wellness, and a positive workplace culture through its HEI Loves program, which supports associates with competitive compensation and extensive benefits designed to promote both personal and professional well-being.

Job Requirements

high school diploma or equivalent
two+ years of post-high school education, culinary education preferred
five+ years in a related position
ability to lead and manage kitchen staff
knowledge of food safety and sanitation standards
strong organizational and communication skills
ability to work under pressure and meet deadlines
availability to work regular hours and comply with attendance policies

Job Qualifications

two+ years of post-high school education, culinary education is desirable
five+ years of employment in a related position
hotel experience preferred
advanced knowledge of the principles and practices within the food profession including management of associates and/or complex problems and food and beverage management
knowledge of hotel operations including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning
leadership skills to motivate and develop staff and to ensure accomplishment of goals
ability to work effectively under time constraints and deadlines
effective verbal and written communication skills with ability to adapt communication style to different audiences

Job Duties

manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product
manage human resources in the production and preparation areas of the kitchen including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, and conducting performance and salary reviews
schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment
monitor, analyze and control all labor and food costs and prepare appropriate reports, charts, and schedules
promote the accident prevention program to minimize liabilities and related expenses
assist the executive chef in creating, costing, and implementing seasonal and special menus
assume the responsibilities of the executive chef in his or her absence
comply with attendance rules and be available to work on a regular basis
perform any other job-related duties as assigned