Job Summary: The position of Sous Chef is primarily responsible for the daily, hands-on operations of the kitchen to ensure food items are prepared according to quality standards. Along with the Executive Sous Chef, train, develop and maintain employee skills and relations. Additional responsibilities include but are not limited to: expediting, menu planning/costing inventory, plate presentation, ordering and employee scheduling/payroll processing. 

Qualifications:

• Minimum 3 years experience as member of culinary management team in hotel environment, boutique hotel or high-end fine dining
• Strong knowledge of culinary techniques
• Must possess strong communication skills and ability to interact effectively with Management and employees. 
• Computer literate especially Microsoft Word and Excel. 
• Experience in a Union environment preferred
• Scheduling flexibility to include mornings, nights, weekends, and/or holidays

As a member of The Jefferson, Washington, DC this position offers:

• Competitive compensation
• Two tiers of Medical coverage
• Dental and Vision insurance
• Company paid Life Insurance, Long and Short Term Disability
• Flexible Spending Account, Supplemental Life Insurance, Dependent Life Insurance
• Generous Paid Time Off 
• 401(k), plus company matching up to 4% of your contribution
• Employee Assistance Program

We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status or disability status.