Sous Chef

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    "datePosted": "2026-05-05T04:00:00.000Z",
    "description": "<h2>Why us?</h2>\n<p><strong>HELLO BETTY</strong> Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people.</p>\n<p> </p>\n<p>The 3,000-square-foot North Bethesda restaurant is located on the <strong>3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda)</strong> and features <strong>138 seats</strong>, including a <strong>26-seat Tea Room</strong> designed for private gatherings and special experiences.</p>\n<p> </p>\n<p>The outdoor patio showcases a truly unique feature — a <strong>40-foot Delta Deadrise boat transformed into a full-service bar</strong>. The boat bar offers <strong>23 bar seats and approximately 50 additional patio table seats</strong>, creating a dynamic and memorable outdoor dining space.</p>\n<p> </p>\n<p>Yes — <strong>it is a real boat bar</strong>, and it just opened for the Season.</p>\n<p> </p>\n<h2>Job Overview</h2>\n<p>Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.</p>\n<h2>Responsibilities</h2>\n<ul>\n <li>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 is produced which conforms to all franchise standards.</li>\n <li>Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.</li>\n <li>Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>\n <li>Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.</li>\n <li>Promote the Accident Prevention Program to minimize liabilities and related expenses.</li>\n</ul>\n<h2>Qualifications</h2>\n<p><strong>Education/Formal Training</strong></p>\n<p>High school education or equivalent.</p>\n<p> </p>\n<p><strong>Experience</strong></p>\n<p>Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).</p>\n<p> </p>\n<p><strong>Knowledge/Skills</strong></p>\n<ul>\n <li>Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.</li>\n</ul>\n<p><strong>Physical Demands</strong></p>\n<p>The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</p>\n<ul>\n <li>Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.</li>\n <li>Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.</li>\n <li>Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.</li>\n <li>Continuous standing -during preparation, during service hours or during expediting, usually all day.</li>\n <li>Must be able to hear equipment timers and communicate with other staff.</li>\n <li>Must be able to see that product is prepared appropriately.</li>\n <li>Must have moderate comprehension and literacy to read use records and all special requests.</li>\n <li>Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.</li>\n</ul>\n<p><strong>Environment</strong></p>\n<p>Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.</p>\n<h2>Benefits</h2>\n<p>- Hotel Room and Restaurant Discounts upon completion of training programs</p>\n<p>- 401(k) with a company match after 60 days of employment</p>\n<p>- Employee Assistance Plan</p>\n<h2>Salary</h2>USD $80,000.00 - USD $82,000.00 /Yr.",
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          "postalCode": "20852",
          "addressRegion": "MD",
          "streetAddress": "940 Rose Ave",
          "addressCountry": "US",
          "addressLocality": "North Bethesda",
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    "validThrough": "2027-05-05T04:00:00.000Z",
    "employmentType": "FULL_TIME",
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    "hiringOrganization": {
      "name": "Sage Hospitality",
      "@type": "Organization",
      "sameAs": "https://www.sagehospitality.com/"
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    "occupationalCategory": "Culinary"
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