Sous Chef

The George Washington, a Wyndham Grand Hotel in Winchester, VA is seeking a hands-on Sous Chef to help keep daily culinary operations running smoothly. This role supports high-quality dining across restaurant and banquet service, with a focus on consistent standards, strong teamwork, and excellent guest experiences. You will work closely with the Executive Chef and culinary team to deliver reliable results every day.

What you will do

• Lead by example by maintaining the highest standards of professionalism, teamwork, and guest service.
• Oversee and participate in daily restaurant and banquet culinary operations.
• Prepare and supervise the production of high-quality food with attention to consistency, flavor, presentation, and proper portioning.
• Work hands-on during service and special events to support smooth, high-volume production.
• Taste and inspect food before it reaches guests to confirm quality, temperature, and presentation.
• Train, coach, and develop kitchen team members while helping create a positive and productive work environment.
• Support scheduling, performance evaluations, coaching, and recognizing team member accomplishments.
• Ensure recipes, preparation methods, and portion standards are followed consistently.
• Stay current with culinary trends, cooking techniques, and creative presentation ideas.
• Coordinate with the Executive Chef and Outlet Managers on daily business levels, group functions, special events, and changing guest needs.
• Assist with menu execution and regularly review recipes and food costs to support both quality and profitability.
• Monitor inventory levels and assist with ordering, receiving, and proper storage of food and supplies.
• Ensure products are properly labeled, dated, rotated, and stored in line with food safety standards.
• Maintain clean, organized, fully stocked, and properly functioning kitchen stations.
• Ensure all kitchen team members follow sanitation, food safety, grooming, and hygiene standards.
• Maintain compliance with all federal, state, local, and company health and safety regulations.
• Assist with special projects and other responsibilities assigned by the Executive Chef.

What you bring

• Proven experience as a Sous Chef, Lead Cook, or other culinary leadership role.
• Experience in a hotel, upscale restaurant, catering, banquet, or high-volume food service environment is strongly preferred.
• Strong leadership skills to train, coach, and motivate a diverse culinary team.
• A genuine passion for food, quality ingredients, and exceptional presentation.
• Strong knowledge of cooking techniques, food preparation, portion control, and kitchen operations.
• Banquet production and catering experience is highly desirable.
• Knowledge of inventory control, ordering, receiving, and food cost management.
• Thorough understanding of food safety, sanitation, and proper food handling procedures.
• Ability to remain calm, organized, and effective in a fast-paced environment.
• Strong communication and organizational skills, with the ability to multitask and adjust quickly to changing business levels and guest needs.
• A culinary degree or professional certification is preferred, but not required for candidates with strong, relevant experience.

Pay and schedule

Pay: $58,000.00 - $60,000.00 per year

• Days and evenings
• Weekends
• Holidays
• High-volume events and special functions

Benefits

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work location

In person in Winchester, VA.