Sous Chef - WREN

About the role

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real‑estate company in the Washington, D.C. area and has operated for over 130 years. The Hospitality Group manages more than 20 business‑class hotels for top brands such as InterContinental, Marriott, Hilton, and Best Western, including The Watermark Hotel, The Hay‑Adams Hotel, and Perch Putt. The Wren restaurant draws inspiration from Japanese izakaya culture, offering a warm, bubbly atmosphere where guests can share sophisticated yet approachable cuisine that fuses Japanese street food with modern American elements. Chef Yo Matsuzaki leads the kitchen, creating dishes from shucked oysters and sashimi to baby beet salad with yuzu‑pistachio vinaigrette and grilled “Mishima” wagyu steak, complemented by curated cocktails, craft beer, and wine.

Responsibilities

• Food Quality and Production: Manage staff to ensure the highest level of food quality and production; conduct daily line checks, expediting, and quality‑control follow‑up; meet preparation and delivery standards for banquet events and all outlets (restaurant, room service, concierge, à la carte).
• Presentation and Menu Development: Maintain outstanding presentation using records and photographs; meet brand‑standard menu revision timelines; conduct internal and competitive analysis, menu engineering, team training, and communication with hotel managers to implement changes.
• Cost Control: Manage kitchen expenses to maximize profitability; schedule labor effectively; follow procurement guidelines while controlling food cost and maximizing F&B revenue; assist with department budgeting and asset management.
• Guest Service: Ensure food and beverage standards meet guest expectations; address guest concerns promptly; train kitchen staff on operational standards, ticket times, and high food quality.
• Training: Train all team members, maintain training records, analyze quality issues, identify training needs, and implement improvements in line with company policies and brand requirements.
• Safety/Risk Management: Conduct routine inspections to maintain quality, safety, and compliance with company, brand, local, state, and federal regulations; ensure a clean work environment and follow incident procedures.
• People Management: Interview, hire, coach, and develop team members; evaluate performance, take corrective action, set goals, provide feedback, and recognize achievements.
• Self/Workload Management: Manage personal workload effectively, demonstrate clear written and verbal communication, promote collaboration, attend departmental and hotel meetings, and adhere to standard operating procedures.

Qualifications

• Education: High school diploma or GED required; college and/or culinary degree or equivalent experience required; ServeSafe or equivalent certification (or ability to obtain) required.
• Experience: 5 + years of progressive kitchen supervisory experience.
• Skills & Abilities: Detail‑oriented, strong communication with all organizational levels, problem‑solving, ability to manage multiple priorities in a fast‑paced environment.
• Physical Requirements: Ability to lift, push, and pull up to 50 lb regularly; extended hours; walking, standing, carrying, and lifting throughout shift.
• Preferred Experience: 2 + years as a chef in a hotel of similar size, brand, and reputation for outstanding service.

Benefits

• Health, dental, and vision insurance
• Short‑ and long‑term disability coverage
• Vacation policy
• 401(k) retirement program
• Paid life insurance
• Tuition reimbursement
• Discounted room rates for team members, family, and friends
• Complimentary room stays
• Weekly payroll
• Team member programs: Mission Statement, Leaders of the Month/Year, annual performance appraisals with wage‑increase opportunities, annual team member banquets, engagement survey

Pay

Annual salary range: $65,000 – $70,000. Actual base pay is determined by qualifications, years of relevant experience, distinctive skills, education, certifications, and other factors. Compensation includes access to healthcare benefits, a 401(k) plan, short‑ and long‑term disability coverage, basic life insurance, bonus plans, and additional perks.