Sous Chef

About Us

Westin BWI prioritizes employee engagement and a vibrant workplace culture by hosting activities, celebrating birthdays and anniversaries, and fostering connection and inclusion. We strive to build a supportive and enjoyable environment for every team member.

We value diverse experiences and encourage qualified candidates to apply even if not all qualifications are met. We may consider you for this or other roles within our organization. We value U.S. military experience and invite all qualified military candidates to apply.

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, quality products.

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product that conforms to HEI Franchise standards.
• Manage Human Resources in the production and preparation areas of the kitchen to attract, retain and motivate associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, provide open communication, and recommend discipline or termination as appropriate.
• Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Assist the Executive Chef in the creation, costing, and implementation of seasonal and special menus.
• Assume the responsibilities of the Executive Chef in their absence.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

• Two+ years of post-high school education; culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Advanced knowledge of principles and practices within the food profession, including management of associates and complex problems in food and beverage management.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business planning, repairs, maintenance, budgeting, quality assurance programs, hospitality law, and long-range planning.
• Leadership skills to motivate and develop staff and ensure goals are met.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills; able to adapt communication style to different audiences.

Salary Range: $25.00 - $25.00 Hourly. Tipped/Service Charge Eligible? No. Discretionary Performance Bonus Eligible? No.

HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers choices for physical, mental and financial wellness. We provide competitive Medical and Dental programs through Anthem Blue Cross Blue Shield, Vision insurance through Eye Med, and vacation, sick and holiday programs. HEI also offers pet insurance through the ASPCA. Our 401(k) with matching funds and discounts through employee benefit programs provide additional incentives.

Specific details and eligibility vary by location and employment status.

HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.