Sous Chef - Watermark Hotel: The Aviary And Banquet Operations
B. F. Saul Company Hospitality Group
Tysons, US
On-site
Manage kitchen staff effectively
Ensure food quality standards
Control food and labor costs
B. F. Saul Company Hospitality Group is seeking a Sous Chef for The Aviary and Banquet Operations at the Watermark Hotel in Tysons, US. The role involves managing kitchen staff, ensuring food quality and safety, and developing menus while maintaining financial performance and guest satisfaction
Job Summary
The Sous Chef works closely with the Executive Chef to ensure the culinary department operates effectively while adhering to health regulations.
Responsibilities include managing daily line checks, expediting for quality control, and ensuring food presentation meets photo-record standards.
The role requires active involvement in budget preparation, labor management, and maintaining a safe work environment per federal and state regulations.
Matching Summary
Match Score: 85
B. F. Saul Company Hospitality Group is seeking a Sous Chef for The Aviary and Banquet Operations at the Watermark Hotel in Tysons, US. The role involves managing kitchen staff, ensuring food quality and safety, and developing menus while maintaining financial performance and guest satisfaction.
Skills & Requirements
Must-have
Manage kitchen staff effectively
Ensure food quality standards
Control food and labor costs
Develop and update menus
Train team members on safety
Nice-to-have
Strong communication skills
Positive team relations
Collaborative work environment
Adherence to brand standards
Key Requirements
Experience in hotel banquet operations
Knowledge of B. F. Saul procurement guidelines
Ability to manage kitchen expenses and profitability