Sous Chef

Riggs Washington DC sits on the iconic downtown corner of Penn Quarter’s 9th and F Street in a historic building once home to Riggs National Bank. Each of the Hotel’s 181 guest rooms offers a playful nod to the building’s legacy. Riggs is home to the all-occasion European brasserie-inspired restaurant Café Riggs, as well as Silver Lyan – a subterranean bar from the internationally acclaimed Ryan Chetiyawardana, also known as Mr Lyan.

We are looking for... experienced and passionate Sous Chef. Our preferred candidate would have luxury hospitality experience in the Washington DC market.

Our culture is entrepreneurial, team-oriented, creative, and unparalleled hospitality experiences underpins all that we do. We believe passion, a clear vision and best-in-class talent leads to extraordinary results.

Our ideal candidate thrives in a non-stop environment, has an open mind, a great sense of humor, loves finding solutions, working with a team, and proactively creating positive outcomes.

The ability to be adaptable, calm under pressure, resourceful and efficient is in your DNA.

Sous Chef Essential Functions:

• Work in tandem with Chef de Cuisine to hire, coach, counsel and conduct performance evaluations of direct reports.
• Work with Chef de Cuisine in developing and training their direct reports.
• Work with Chef de Cuisine to instill company culture, build morale and create an ongoing positive work environment, using      established as well as newly developed initiatives.
• Monitor hourly staff in/out times daily to ensure that labor budget is being met.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable     for implementing the changes.
• Work with Chef de Cuisine to develop production methodologies to increase efficiency, productivity, quality and/or consistency in     commissary.
• Assist Chef de Cuisine in detailed planning and administrative work with special projects.
• Conduct inventory reviews with Chef de Cuisine, Pastry Chef, and Banquet Chef as required.

This position requires the following knowledge, skills and abilities:
• 1-3+ years of upscale restaurant experience
• 1+ years in a management position
• Multi-lingual skills is a PLUS
• Extensive knowledge of restaurant operations
• Prior opening hotel experience is a PLUS

Riggs Washington DC sits on the iconic downtown corner of Penn Quarter’s 9th and F Street in a historic building once home to Riggs National Bank. Each of the Hotel’s 181 guest rooms offers a playful nod to the building’s legacy. Riggs is home to the all-occasion European brasserie-inspired restaurant Café Riggs, as well as Silver Lyan – a subterranean bar from the internationally acclaimed Ryan Chetiyawardana, also known as Mr Lyan.

We are looking for... experienced and passionate Sous Chef. Our preferred candidate would have luxury hospitality experience in the Washington DC market.

Our culture is entrepreneurial, team-oriented, creative, and unparalleled hospitality experiences underpins all that we do. We believe passion, a clear vision and best-in-class talent leads to extraordinary results.

Our ideal candidate thrives in a non-stop environment, has an open mind, a great sense of humor, loves finding solutions, working with a team, and proactively creating positive outcomes.

The ability to be adaptable, calm under pressure, resourceful and efficient is in your DNA.

Sous Chef Essential Functions:

• Work in tandem with Chef de Cuisine to hire, coach, counsel and conduct performance evaluations of direct reports.
• Work with Chef de Cuisine in developing and training their direct reports.
• Work with Chef de Cuisine to instill company culture, build morale and create an ongoing positive work environment, using      established as well as newly developed initiatives.
• Monitor hourly staff in/out times daily to ensure that labor budget is being met.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable     for implementing the changes.
• Work with Chef de Cuisine to develop production methodologies to increase efficiency, productivity, quality and/or consistency in     commissary.
• Assist Chef de Cuisine in detailed planning and administrative work with special projects.
• Conduct inventory reviews with Chef de Cuisine, Pastry Chef, and Banquet Chef as required.

This position requires the following knowledge, skills and abilities:
• 1-3+ years of upscale restaurant experience
• 1+ years in a management position
• Multi-lingual skills is a PLUS
• Extensive knowledge of restaurant operations
• Prior opening hotel experience is a PLUS