Sous Chef - Watermark Hotel: The Aviary And Banquet Operations
B. F. Saul Company Hospitality Group
Tysons, US
On-site
Manage kitchen staff and daily operations
Ensure food quality and presentation standards
Control food costs and labor expenses
The 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 presentation, controlling costs, and maintaining 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 staff for food quality, overseeing menu development, and controlling kitchen expenses to maximize profitability.
The role requires active training of team members, conducting routine safety inspections, and ensuring guest satisfaction through excellent service.
Matching Summary
Match Score: 85
The 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 presentation, controlling costs, and maintaining guest satisfaction.
Skills & Requirements
Must-have
Manage kitchen staff and daily operations
Ensure food quality and presentation standards
Control food costs and labor expenses
Develop menus and train team members
Maintain health and safety compliance
Nice-to-have
Experience with high-volume banquet operations
Strong leadership and communication skills
Ability to work collaboratively with managers
Key Requirements
Prior experience as a Sous Chef or similar role
Knowledge of B. F. Saul Company Hospitality Group procedures
Ability to manage budgets and procurement guidelines