Executive Sous Chef-LINE DC

About Our Company The LINE is a collection of hotels rooted in culture and built for discovery, a launchpad for city life in LA, Austin, and DC. Each property is a creative expression of its surroundings, designed for travelers who seek more than a place to sleep. We champion bold design, local flavor, and experiences that blur the line between hotel and neighborhood. Benefits Health insurance Vision insurance 401(k) Dental insurance Job Overview The Executive Sous Chef will be at the forefront of the Adams Morgan culinary program. You will lead a talented team of chefs and kitchen staff, fostering a collaborative and inspiring environment that pushes the boundaries of culinary excellence. Because of the fluctuating demands of the company’s operation, you may be expected to perform other tasks as needed or as directed. Essential Functions & Responsibilities Crafting innovative and seasonally inspired menus that showcase the finest local and global ingredients. Collaborating with the Culinary Partners and supporting managers to create a culture of compelling stories and activations that highlight culinary experiences. Develop signature dishes that become synonymous with Line DC’s reputation and complement our beverage program. Conduct regular menu tastings with the team to refine recipes and ensure consistency. Research and incorporate new flavor profiles, cooking techniques, and global influences while maintaining the core identity of the restaurant's cuisine. Oversee all aspects of the kitchen, including menu costing, inventory management, and ensuring the highest standards of food quality, safety, and presentation. Implement and enforce strict quality control measures to ensure every dish meets the highest standards of freshness, taste, and presentation. Oversee kitchen equipment maintenance and ensure a safe and clean working environment that meets all health and safety regulations. Delegate tasks effectively, empowering the team to take ownership and contribute their talents. Schedule and lead pre-service briefings to ensure clear communication and seamless kitchen operations. Provide mentorship, coaching, and professional development for your culinary team, fostering a culture of creativity, collaboration, and mutual respect. Analyze sales data and menu performance to identify areas for cost‑optimization and menu adjustments. Develop strategies to minimize food waste and maximize efficiency in kitchen operations. Work collaboratively with the Culinary Partners and supporting management on pricing strategies and menu profitability. Cultivate strong relationships with purveyors and distributors to source the freshest, most sustainable ingredients available. Schedule all BOH management team. Collaborate with the property team for P&L preparation and discuss culinary metrics on monthly calls. Maintain labor cost in line with budget expectations. Aid in the recruitment and training of all BOH managers and hourly staff. Ensure applicable health and safety standards are understood and applied in the conduct of all work activities. Be familiar with OSHA requirements. Adhere to all standards of operations, policies, procedures, and manuals. Knowledge, Requirements and Skills Must have a minimum of three (3) years’ experience as an Executive Sous Chef for a full‑service hotel with experience in Banquets and Catering. High school degree or equivalent required. Strong commitment to using seasonal, local, sustainable, and high‑quality ingredients. Impeccable leadership skills with the ability to motivate, inspire, and develop a talented culinary team. Excellent communication and interpersonal skills, fostering strong relationships with staff, vendors, and guests. Strong understanding of the DC culinary market and connection to the community, local farmers and fellow culinary leaders. Passion for creating exceptional dining experiences that exceed guest expectations. Strong work ethic, attention to detail, and commitment to the highest standards of quality and service. Possession of Washington, DC Department of Health Manager’s Food Handler’s Certificate. Strong ability in using MS Office (Excel, PowerPoint, Outlook). Must be able to work flexible and extended hours. Excellent reading, writing, and oral proficiency in English. Working Conditions / Environment The noise level in the work environment is usually moderate. May have to lift up to 20 lbs occasionally. May have to sit for eight (8) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for one (1) hour per day. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Our Doors Are Yours to Open The LINE, Ned US and Saguaro portfolio is proud to be an equal‑opportunity employer. We seek to recruit, develop, and retain the most talented people from a wide range of backgrounds, perspectives, and experiences. We welcome applications from all genders, races, religions, ages, sexual orientations, parents, veterans, people living with disabilities, and those who bring diverse viewpoints to our business. Compensation & Benefits Compensation: $90,000.00 – $100,000.00 per year. Benefit Summary Medical, Dental, Vision, Short‑Term Disability – eligible 1st day of the month following hire date. Employee Assistance Program 401(k) – company matches 50 cents on the dollar up to the lesser of 3% of annual salary or $3,000. Pet Insurance Paid Time Off 10 Holidays Complimentary Daily Meals We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr The LINE Hotel Group