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
Develop and update menus
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. This 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 all 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 menu engineering, cost control, and training team members to meet financial and guest satisfaction goals.

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. This role involves managing kitchen staff, ensuring food quality and presentation, controlling costs, and maintaining guest satisfaction.

Skills & Requirements

Must-have

  • manage kitchen staff effectively
  • ensure food quality standards
  • develop and update menus
  • control food and labor costs
  • maintain health and safety compliance

Nice-to-have

  • experience with banquet operations
  • strong leadership and coaching skills
  • ability to work in fast-paced environment
  • knowledge of brand standards implementation

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

Work Rights

Not specified

Tailored Resume

Cover Letter