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
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 ideal candidate will manage kitchen operations, ensure food quality, and train staff while adhering to health regulations and brand standards
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, conducting daily line checks, and ensuring outstanding food presentation meets photo-record standards.
The role involves active cost control through labor management, procurement guidelines, and assisting with department budget preparation.
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 ideal candidate will manage kitchen operations, ensure food quality, and train staff while adhering to health regulations and brand standards.
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 regulations
Nice-to-have
Strong communication and collaboration skills
Experience with brand standards compliance
Ability to work in a fast-paced environment
Proactive problem-solving for guest concerns
Key Requirements
Prior experience as Sous Chef or similar leadership role
Knowledge of B. F. Saul Company Hospitality Group procedures
Ability to manage kitchen assets within budget guidelines