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
Monitor menu presentation
The Sous Chef position at the Watermark Hotel, part of B. F. Saul Company Hospitality Group, seeks a culinary professional to oversee kitchen operations, maintain food quality, and ensure guest satisfaction. The role requires effective staff management, adherence to health regulations, and collaboration with the Executive Chef
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 presentations meet photo-record standards.
The role requires active management of kitchen expenses, proper labor scheduling, and maintaining company assets within budget guidelines.
Matching Summary
Match Score: 85
The Sous Chef position at the Watermark Hotel, part of B. F. Saul Company Hospitality Group, seeks a culinary professional to oversee kitchen operations, maintain food quality, and ensure guest satisfaction. The role requires effective staff management, adherence to health regulations, and collaboration with the Executive Chef.
Skills & Requirements
Must-have
manage kitchen staff effectively
ensure food quality standards
monitor menu presentation
control food and labor costs
adhere to health regulations
Nice-to-have
experience with banquet operations
strong communication skills
ability to train team members
positive team relations
menu engineering expertise
Key Requirements
Experience in hotel or banquet operations
Knowledge of brand standards and procurement guidelines