Executive Sous Chef

About the Role

The LINE is a creative community of architecturally interesting hotels located in emerging neighborhoods across compelling cities like Koreatown (LA), Adams Morgan (DC), and downtown Austin. Each property reflects and contributes to its community through collaborations with local and out-of-town talent in design, food and beverage, arts, and culture. We are seeking a dynamic Executive Sous Chef with a genuine passion for hospitality and an entrepreneurial spirit.

Responsibilities

• Maintain a courteous, gracious, and professional demeanor at all times.
• Establish and maintain strong communication and teamwork with colleagues and other hotel departments.
• Ensure health and safety standards are understood and applied to minimize accidents from unsafe practices.
• Perform all duties safely and monitor the actions of others for safety compliance.
• Oversee the daily operation of the hotel restaurant, including managing kitchen staff and ensuring proper food preparation.
• Act as a problem solver, providing on-the-spot solutions as needed.
• Train, guide, manage, and schedule kitchen personnel.
• Ensure compliance with sanitation standards set by The LINE, local, state, and federal regulations, and maintain kitchen cleanliness and organization.
• Expedite during service, including arranging tickets and coordinating food preparation.
• Ensure food quality meets the expectations of the Executive Chef before leaving the kitchen.
• Butcher whole animals and fish, portioning and tracking protein counts for ordering purposes.
• Order kitchen products in collaboration with the purchaser to maintain adequate stock of food, dry goods, and equipment.
• Conduct daily line checks, tasting all products and verifying ingredients meet the Executive Chef’s standards.
• Maintain open-door communication with staff.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing, inventory, and cash control.
• Ensure staff understand job expectations before holding them accountable.
• Attend relevant meetings.

Requirements

• High School diploma or general education degree (GED).
• Culinary degree preferred.
• Three (3) years of related experience in hospitality or the service industry preferred.

Skills

• Strong communication skills.
• Collaborative spirit.
• Ethical conduct.
• Computer proficiency: Microsoft Office, Opera PMS.
• Positive attitude.
• Eye for detail.
• Problem-solving abilities.

Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work environment. Consideration for employment is based on personal capabilities and qualifications without discrimination.