Sous Chef - Watermark Hotel: The Aviary And Banquet Operations
B. F. Saul Company Hospitality Group
Tysons, VA, US
On-site
Manage kitchen staff effectively
Ensure food quality standards
Develop and update menus
B. F. Saul Company Hospitality Group is seeking a Sous Chef for The Aviary and Banquet Operations at the Watermark Hotel in Tysons, VA. The role focuses on managing kitchen operations, ensuring food quality, staff training, and guest satisfaction while adhering to health and safety regulations
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 brand and company standards.
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, VA. The role focuses on managing kitchen operations, ensuring food quality, staff training, and guest satisfaction while adhering to health and safety regulations.
Skills & Requirements
Must-have
manage kitchen staff effectively
ensure food quality standards
develop and update menus
control food and labor costs
maintain health safety regulations
Nice-to-have
strong communication skills
positive team relations
experience with banquet operations
ability to work side by side
proactive problem solving
Key Requirements
Experience in hotel or banquet operations
Knowledge of B. F. Saul Company Hospitality Group procedures