Washington Duke Inn & Golf Club
Description
We are seeking a talented and motivated
Sous Chef
to join our award-winning culinary team. The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, and ensuring exceptional quality, consistency, and sanitation across all culinary outlets.
Why You’ll Love Working Here (Benefits)
Competitive salary with opportunities for professional growth
Health, Dental, Vision, and Life Insurance
Supplemental coverages available (Company paid Short- and Long-term Disability)
Generous Paid Time Off (PTO) and 8 Paid Holidays annually
401(k) with employer match (eligible after 6 months)
Complimentary employee meals & free on-site parking
Family & Friends room and dining discounts
Employee Assistance Program (EAP)
Supportive, team-oriented environment that values excellence and creativity
Role Summary The Sous Chef plays a key leadership role in ensuring all culinary operations run smoothly, food quality consistently exceeds guest expectations, and the kitchen team is trained, supported, and performing at its best.
Key Responsibilities Kitchen Operations & Leadership
Lead daily kitchen operations in partnership with the Executive Chef
Supervise culinary staff and provide clear direction, coaching, and support
Assist with hiring, onboarding, and training of kitchen team members
Create weekly schedules based on business forecasts while managing labor efficiently
Maintain in-depth knowledge of all culinary stations and provide hands‑on support as needed
Culinary Excellence & Guest Satisfaction
Ensure all dishes meet quality, flavor, presentation, and timing standards
Maintain strong communication with Restaurant and Banquet leaders to support seamless service
Monitor guest satisfaction and adjust kitchen operations as needed to uphold standards
Food Safety, Sanitation & Equipment
Ensure all sanitation, health, and safety regulations are followed at all times
Maintain proper food handling, storage, and labeling procedures
Oversee cleanliness and organization of all kitchen areas
Ensure all equipment is cleaned, maintained, and used safely
Cost Control & Inventory
Support cost management through proper purchasing, portion control, and waste reduction
Assist with inventory of perishables, dry goods, and kitchen equipment
Work with the Executive Chef on menu planning, specials, and promotional offerings
Administrative Duties
Attend departmental and hotel-wide meetings as required
Maintain accurate reports and documentation as assigned
Uphold all hotel policies, standards, and procedures
Position Expectations This job description provides a general overview of the role. Responsibilities may be modified or expanded as business needs evolve. Our hotels operate seven days a week, 24 hours a day. Scheduling flexibility is required to support business demands.
Qualifications
Physical Demands:
Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 30 pounds. Requires walking or standing to a significant degree.
Math Skills:
Requires mathematical development sufficient to be able to apply fractions, percentages, ratio, and proportion.
Language Skills:
Must have developed English language skills to the point to be able to communicate effectively (both written and orally) with other employees, guests or vendors as needed. Must be able to read and comprehend written information.
Relationships To Data, People And Things
Data:
Coordination: Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.
People:
Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency.
Things:
Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials.
Licenses or Certifications High school diploma or equivalent required. Culinary degree preferred.
Education and Experience 3 years of kitchen experience in a high volume restaurant or hotel restaurant operation. At least one previous Sous chef position preferred.
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Sous Chef
to join our award-winning culinary team. The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, and ensuring exceptional quality, consistency, and sanitation across all culinary outlets.
Why You’ll Love Working Here (Benefits)
Competitive salary with opportunities for professional growth
Health, Dental, Vision, and Life Insurance
Supplemental coverages available (Company paid Short- and Long-term Disability)
Generous Paid Time Off (PTO) and 8 Paid Holidays annually
401(k) with employer match (eligible after 6 months)
Complimentary employee meals & free on-site parking
Family & Friends room and dining discounts
Employee Assistance Program (EAP)
Supportive, team-oriented environment that values excellence and creativity
Role Summary The Sous Chef plays a key leadership role in ensuring all culinary operations run smoothly, food quality consistently exceeds guest expectations, and the kitchen team is trained, supported, and performing at its best.
Key Responsibilities Kitchen Operations & Leadership
Lead daily kitchen operations in partnership with the Executive Chef
Supervise culinary staff and provide clear direction, coaching, and support
Assist with hiring, onboarding, and training of kitchen team members
Create weekly schedules based on business forecasts while managing labor efficiently
Maintain in-depth knowledge of all culinary stations and provide hands‑on support as needed
Culinary Excellence & Guest Satisfaction
Ensure all dishes meet quality, flavor, presentation, and timing standards
Maintain strong communication with Restaurant and Banquet leaders to support seamless service
Monitor guest satisfaction and adjust kitchen operations as needed to uphold standards
Food Safety, Sanitation & Equipment
Ensure all sanitation, health, and safety regulations are followed at all times
Maintain proper food handling, storage, and labeling procedures
Oversee cleanliness and organization of all kitchen areas
Ensure all equipment is cleaned, maintained, and used safely
Cost Control & Inventory
Support cost management through proper purchasing, portion control, and waste reduction
Assist with inventory of perishables, dry goods, and kitchen equipment
Work with the Executive Chef on menu planning, specials, and promotional offerings
Administrative Duties
Attend departmental and hotel-wide meetings as required
Maintain accurate reports and documentation as assigned
Uphold all hotel policies, standards, and procedures
Position Expectations This job description provides a general overview of the role. Responsibilities may be modified or expanded as business needs evolve. Our hotels operate seven days a week, 24 hours a day. Scheduling flexibility is required to support business demands.
Qualifications
Physical Demands:
Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 30 pounds. Requires walking or standing to a significant degree.
Math Skills:
Requires mathematical development sufficient to be able to apply fractions, percentages, ratio, and proportion.
Language Skills:
Must have developed English language skills to the point to be able to communicate effectively (both written and orally) with other employees, guests or vendors as needed. Must be able to read and comprehend written information.
Relationships To Data, People And Things
Data:
Coordination: Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.
People:
Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency.
Things:
Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials.
Licenses or Certifications High school diploma or equivalent required. Culinary degree preferred.
Education and Experience 3 years of kitchen experience in a high volume restaurant or hotel restaurant operation. At least one previous Sous chef position preferred.
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