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 food quality and production, staff training, cost control, and ensuring guest satisfaction 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 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 clean and safe work environment.

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 food quality and production, staff training, cost control, and ensuring guest satisfaction while adhering to health regulations and brand standards.

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 standards

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 Company guidelines
  • Ability to manage kitchen expenses

Work Rights

Not specified

Tailored Resume

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