Sr. Sous Chef - Waldorf Astoria Washington DC
Forge your legacy by joining the newest and highly anticipated Waldorf Astoria hotel, located at the epicenter of D.C. on Pennsylvania Avenue, as the Senior Sous Chef
The iconic Old Post Office has been reimagined as Waldorf Astoria Washington DC – reclaiming its position as one of Washington, D.C.’s preeminent addresses where all are welcome. With 263 rooms, 38,000 square feet of event space, and 2 restaurants plus 3 bars, this is the new home for Washington, D.C.’s most consequential events, groundbreaking meetings, and unforgettable experiences.
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The ideal candidate will :

• Lead daily kitchen operations across all property outlets, including fine dining, casual restaurants, banquets, room service, and lounge/bar menus.
• Supervise and coordinate culinary teams to ensure consistent quality, presentation, and service standards aligned with Waldorf Astoria brand expectations.
• Collaborate with the Executive Chef on menu planning, seasonal changes, and special event offerings.
• Oversee ordering, inventory, and cost control measures to maximize efficiency and maintain budget goals.
• Ensure compliance with all food safety, sanitation, and HACCP guidelines throughout all outlets.
• Manage scheduling, training, and performance evaluations for sous chefs, line cooks, and other BOH staff.
• Maintain clear communication between kitchen teams and FOH to ensure smooth service flow.
• Support banquet and catering functions, ensuring timely execution of large-scale events while maintaining quality.
• Mentor and develop staff for career growth within the Waldorf Astoria culinary program.
• Step in for the Executive Chef as needed, managing all aspects of kitchen leadership.

Classification: Full-Time
Shift: Various – must be available to weekdays, weekends, and holidays.
Pay Rate: The annual salary range for this role is $85,000 and is based on applicable and specialized experience and location.
Medical Insurance Coverage Available - for you and your family

• Assist the Executive 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
• Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Assist in monitoring and developing 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 rewar