Sous Chef

About Us

The Embassy Suites by Hilton Tysons Corner Hotel provides stunning accommodations in a relaxed and friendly environment.

Our suburban Washington DC area hotel offers guests a convenient location for exploring some of the area's most desirable tourist attractions.

The property wide renovation featured a complete revamp of the guestrooms, inviting public spaces, fitness center and exterior enhancements.

The hotels new design plays homage to Washington D.C.

Set in Vienna, Virginia, this Tysons Corner hotel is located one block from the Silver Line Metro Station and just 10 miles from Dulles International Airport and downtown Washington DC., providing an easy commute for our associates.

Join our team and enjoy free parking, free lunch, competitive pay and benefits in an environment that promotes growth and development.

Contact us to see how we can elevate your career

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities

The following are specific contributions that must be developed during the training program in order to successfully complete the program and be placed in a hotel:

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.

• Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.

• Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.

• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.

• Promote the Accident Prevention Program to minimize liabilities and related expenses.

• Assist the ...