Senior Sous Chef

Stay inspired by joining the stunning Conrad hotel located in the heart of urban DC as the Restaurant Senior Sous Chef!

This stylish and sophisticated Forbes 4-Star Conrad Washington DC has brought a new standard of luxury to DC with 360 rooms, 32,000 square feet of banquet space, and 5 food and beverage outlets.

Nestled in the bustling heart of downtown DC at CityCenter, step into our meticulously designed space, where modern aesthetics meet floor to ceiling windows, providing a magnificent urban bird’s eye view of Washington, D.C. Estuary is a haven for those seeking a truly unique and elevated dining journey that transcends borders. Our menu has been hailed as a culinary masterpiece where taste, texture, and innovation intertwine in harmony.

The ideal candidate will be an excellent leader driven to grow with the ability to drive the business forward through staff training and development, creativity, and strong organization. At least five (5) years of culinary leadership experience in Banquets would set a candidate up for success in this role.

Classification: Full-Time

Shift: Various – must be available to weekdays, weekends, and holidays.

Pay Rate: The annual salary for this role is $75,000- $85,000 and is based on applicable and specialized experience and location.

Medical Insurance Coverage Available – for you and your family

Want to learn more? Hotel Website, Hotel Instagram, Estuary Instagram

What will I be doing?

As Senior Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Assist the Executive Chef and Executive Sous Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
• Assist the Executive Chef and Executive Sous Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes.
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
• https://jobs.hilton.com/apac/en/job/HOT0BKZR/Senior-Sous-Chef-Conrad-Washington-DC