Sous Chef OEM/HM
On-siteWashington, District of Columbia, United States or Washington, United States
Job Summary
Plan, direct, and execute all culinary operations while maintaining a hands-on approach to cooking, carving meats, and preparing dishes during rush periods. Collaborate with food and beverage teams on menu planning, development, and execution, ensuring staff are trained to standards and portion sizes exceed expectations. Manage daily production estimates, coordinate deliveries, and monitor compliance with health, fire, and sanitation regulations. Evaluate food items, analyze sales data, and organize training programs while resolving personnel issues. Coordinate with Front Office and Banquet Departments for VIP lists, forecasts, and catering procedures. Assist the Executive Chef in the absence of leadership.
Required Qualifications
- Bachelor's degree in a related field from an accredited university/college or culinary school
- at least two (2) years of related experience
- high school diploma or equivalent
- at least five (5) years of related experience
- any equivalent combination of education and experience that provides the above skills, knowledge, and abilities
- Computer skills
- Familiarity with Microsoft Office
- Experience with hotel systems such as MICROS
- Knowledge of Restaurant and Culinary Operations within a hotel environment
- Knowledge of all laws and regulations related to these operations
Desired Qualifications
- Microsoft Office
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