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2971 vacancies

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Job Offer - Sous Chef - Restaurant & Bar Opening 2018!! - Sofitel Washington DC Lafayette Square - AccorHotels Jobs



Sous Chef - Restaurant & Bar Opening 2018!!

Job Reference 278938 Profession Kitchen | Chef (m/f)

Hotel or Entity Sofitel Washington DC Lafayette Square Managed hotel

Washington DC
United States of America 
Sofitel Washington DC Lafayette Square Sofitel Washington DC Lafayette Square is a historic building situated in the heart of the city, close to the White House, National Mall, Memorials, as well as outstanding museums and entertainment venues.
Discover the hotel


Job Level Job
Fixed-term contract: No
Status Full Time
Anticipated Start Date 30-01-2018
If you do not have a work authorization and are offered this position, AccorHotels may be able to assist you in obtaining work authorization.


Level of Education
Areas of study
Professional experiences
3 to 5 years
Languages essential
English (Fluent)
Optional languages
French (Working level)
Spanish (Working level)

Essential and optional requirements

- Reading, writing and oral proficiency in the English language
- Very advanced courses or experience in the administration side of the kitchen.
- Five years experience in kitchen covering all aspects of cooking.
- Must possess a high level of creativity and high quality standards.
- Very strong leader, communicator and trainer.

Physical Aspects of Position (include but are not limited to):
- Exposure to extreme temperatures
- Prolonged periods of standing and/or walking
- Able to carry up to 50lbs

Key tasks

Sous Chef
A special occasion calls for great food! As a Sous Chef at Sofitel Washington D.C. you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Ambassador engagement results.

Summary of Responsibilities:
- The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
- The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy.
- The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
- The ability to prepare and post ambassador work schedules to reflect operating forecasts and to keep within budgeted figures.
- The ability to prepare a daily payroll report.
- The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
- The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.
- The ability to complete and provide performance evaluations for all kitchen ambassadors making recommendations for salary increases as warranted.
- The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
- The ability to treat ambassadors at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
- The ability to maintain a consistently high level of ambassador morale and motivation.
- The ability to coordinate with the Executive Chef and Director of Food & Beverage any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
- The ability to supervise the maintenance and cleanliness of all food preparation equipment.
- The ability to develop and ensure a safe working environment for ambassadors to work.
- The ability to set up control systems, which will assure quality and portion consistency.
- The ability to create proper purchasing specifications.
- The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- The ability to monitor and review food presentations and make recommendations for needed changes.
- The ability to communicate with the Executive Chef on a regular basis the activities and result of the kitchen.
- The ability to supervise in coordination with the Stewarding team to assign duties of the stewarding department
- The ability to monitor the ambassador cafeteria to ensure a quality product and a variety of menu items.
- The ability to communicate with the purchasing department to ensure a top quality and fair price.
- The ability to respond properly in any hotel emergency or safety situation.
- The ability to perform other tasks or projects as assigned by hotel management and staff.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.