Senior Sous Chef

Who We Are Riggs Washington DC sits on the iconic downtown corner of Penn Quarter's 9th and F Street in a historic building once home to Riggs National Bank. Each of the hotel’s 181 guest rooms offers a playful nod to the building's legacy. Riggs is home to the all‑occasion European brasserie‑inspired restaurant Café Riggs, as well as Silver Lyan – a subterranean bar from the internationally acclaimed Ryan Chetiyawardana, also known as Mr Lyan. We are seeking a Senior Sous Chef to join our culinary leadership team and help drive exceptional dining experiences through outstanding food quality, team development, and operational excellence. This role is ideal for a hands‑on leader who thrives in a fast‑paced environment, enjoys mentoring and developing talent, and is passionate about delivering memorable guest experiences. The Senior Sous Chef partners closely with the Chef de Cuisine to oversee daily kitchen operations, lead and develop culinary team members, and ensure consistency in execution, presentation, and service. This role plays a key part in fostering a positive kitchen culture while supporting the overall success of the culinary operation. Essential Functions Partner with the Chef de Cuisine to oversee daily kitchen operations and ensure consistent execution of culinary standards Assist with recruiting, hiring, training, coaching, and performance management of culinary team members Lead by example through active participation in food preparation, service, and kitchen operations Support the development and growth of team members through ongoing training and mentorship Foster a positive and productive work environment that reflects Riggs’ culture and values Monitor labor productivity and staffing levels to support operational and financial goals Train and educate team members on menu updates, recipes, techniques, and service standards Ensure all food is prepared and presented according to established quality and presentation standards Assist in developing operational processes that improve efficiency, productivity, consistency, and quality Support inventory management, purchasing, receiving, and cost control initiatives Conduct inventory reviews and assist with food cost management Maintain compliance with all food safety, sanitation, and health department regulations Assist with special projects, menu development, and seasonal culinary initiatives as assigned Knowledge, Skills & Experience 1‑3+ years of experience in an upscale restaurant, hotel, or high‑volume culinary environment 1+ year of supervisory or management experience in a culinary setting Extensive knowledge of restaurant and kitchen operations Strong leadership, coaching, and team development skills Excellent organizational, communication, and problem‑solving abilities Ability to perform effectively under pressure in a fast‑paced environment Strong understanding of food safety and sanitation practices Multi‑lingual skills are a plus ServSafe Certification preferred Compensation $75,000 - $78,000 Annual Salary Benefits Medical, Dental & Vision Insurance (for full‑time employees) 6 complimentary nights a year at any Lore Group hotel Lore Group Employee & Immediate Family Rates Lore Group Friend and Family Rates 50% Employee discount and 25% Friends and Family discount at over 800 partner hotels via Lore Discovery 50% discount in Lore Group restaurants and bars 10 Days Vacation – Plus every year an extra day Company Paid Life Insurance 1.5X annual salary Employee Assistance Program Referral Incentive 401K with 5% Match Training and Development Programs Additional perks via United Healthcare Complimentary Employee Meals Employee Recognition programs Equal Employment Opportunity Lore Group does not discriminate against employees or applicants for employment based upon race, color, religion, sex, national origin, age, disability, personal appearance, sexual orientation, gender identity or expression, marital status, family responsibilities, genetic information, matriculation, or political affiliation. We will make any reasonable effort to ensure that all applicants and employees receive equal opportunity in personnel matters, including recruiting, selection, training, placement, promotion, wages and benefits, transfers, terminations, and working conditions. #J-18808-Ljbffr