Executive Sous Chef

Description

EOS Hospitality | Washington, D.C.

Pay: $85 - $95k depending on experience

Position: Full-Time

Reports To: General Manager

At EOS Hospitality, our people are at the heart of everything we do! We are looking for an enthusiastic, organized, and experienced Executive Sous Chef to join our team.

Reporting directly to the General Manager, you lead the culinary vision and BOH Team, collaborate with the FOH Team and create memorable dining experiences for our guests..

The Executive Sous Chef is a key member of the hotel's culinary leadership team, responsible for overseeing daily kitchen operations and ensuring the consistent preparation and presentation of high-quality food across all food and beverage outlets and banquet operations. This position may consult with the Executive Chef to develop menus, maintain culinary standards, manage food costs, and ensure the kitchen operations efficiently and effectively. The Executive Sous Chef provides hands-on leadership, direction, and development to the culinary team, fostering a positive, collaborative work environment while maintaining the highest standards of food quality, cleanliness, sanitation, and service.

Culinary Operations & Food Quality

• Oversee daily kitchen operations, ensuring consistency in food preparation, quality, presentation, and execution across all outlets and meal periods.
• Menu development, recipe creation, and seasonal offerings
• Ensure all food is prepared according to established recipes, specifications, portion standards, and presentation guidelines.
• Monitor food quality, freshness, flavor, and presentation to ensure an exceptional dining experience.
• Maintain a visible, hands-on presence in the kitchen, providing direction and support during preparation and service.
• Coordinate food production and staffing for restaurant operations, hotel breakfast service, banquets, catering, and special events.
• Ensure appropriate preparation, production, and service levels to meet business demands.
• Monitor kitchen equipment and communicate maintenance or repair needs promptly.

Leadership & Team Development

• Provide leadership, direction, and support to cooks, stewards, and other culinary team members.
• Assist with recruiting, interviewing, hiring, training, scheduling, and performance management of culinary staff.
• Establish clear expectations and hold team members accountable for performance, productivity, and adherence to standards.
• Foster teamwork, communication, and a positive working environment.
• Train and develop team members, identifying opportunities for cross-training and career advancement.
• Conduct regular line checks and provide coaching and feedback to ensure consistency and quality.
• Lead by example, demonstrating professionalism, urgency, accountability, and a commitment to service excellence.

Financial & Inventory Management

• Manage food costs, labor expenses, and departmental operating budgets.
• Monitor inventory levels, purchasing, receiving, storage, and rotation of food products.
• Ensure proper portion control and minimize waste through effective production planning and inventory management.
• Maintain appropriate pars and product availability based on occupancy, outlet business levels, and banquet forecasts.
• Review food costs and production levels, identifying opportunities to improve efficiency and profitability.
• Ensure products are received, stored, and handled in accordance with established procedures.

Safety, Sanitation & Compliance

• Maintain and strictly adhere to all applicable health department regulations, food safety standards, and hotel policies.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation practices.
• Conduct regular inspections of kitchen areas, equipment, and storage facilities.
• Ensure all culinary team members maintain required food handler certifications and follow safe food handling practices.
• Maintain clean, organized, and well-maintained kitchen workspaces at all times.
• Ensure compliance with OSHA guidelines and all applicable safety requirements.

Communication & Collaboration

• Ensure alignment of culinary operations with hotel business objectives.
• Collaborate with restaurant leadership to coordinate food production, staffing, and service requirements.
• Participate in culinary meetings, menu tastings, operational planning, and departmental initiatives.
• Communicate effectively with front-of-house leadership to address guest feedback, service challenges, and operational needs.
• Respond promptly and professionally to guest concerns involving food quality or preparation.
• Assist with special events, VIP functions, and other hotel initiatives as needed.

Qualifications & Requirements

• Minimum of 5 years of progressive culinary experience, preferably in a full-service hotel, resort, or high-volume restaurant environment.
• Previous experience in a sous chef or comparable culinary leadership role required.
• Experience overseeing multiple food and beverage outlets, banquet operations, and high-volume breakfast service preferred.
• Strong knowledge of culinary techniques, food preparation, menu development, and food presentation.
• Demonstrated understanding of food cost controls, inventory management, purchasing, and labor management.
• Strong leadership skills with the ability to motivate, develop, and hold team members accountable.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs.
• Food safety certification required (ServSafe or equivalent).

Physical Requirements

• Ability to stand and walk for extended periods of time.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Ability to work in a fast-paced kitchen environment with exposure to heat, cold, and varying temperatures.
• Ability to bend, reach, stoop, and perform repetitive movements as required.

Additional Responsibilities

This job description is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all responsibilities, duties, and qualifications. Management reserves the right to modify, add, or assign duties as necessary to meet the needs of the hotel.

• Paid Parental Leave
• Health Insurance
• Dental Insurance
• Vision Insurance
• Vacation, Sick and Holiday Pay
• Company Basic Life Insurance
• Company paid Accidental Death & Dismemberment
• Company paid Short Term Disability
• Company paid Long term Disability
• 401k Retirement Plan

Apply today and grow with EOS Hospitality!

EOS Hospitality is an Equal Opportunity Employer.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.