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.

From our iconic Koreatown perch in LA to a reimagined church in the heart of DC, and a lakeside sanctuary in downtown Austin, the LINE is more than a stay it’s a cultural connector. Our spaces are home to award-winning restaurants, neighborhood events, rooftop gatherings, and stories that start with check-in and unfold with every curious step out the door.

At the LINE, we celebrate individuality, creativity, and the spirit of the cities we call home. Join us and help shape the guest experience for those who see travel as an invitation to explore something new.
 

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, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

 

Essential Functions & Responsibilities:

 1.     Crafting innovative and seasonally inspired menus that showcase the finest local and global ingredients.

2.     Collaborating with the Culinary Partners and supporting managers to create a culture of compelling stories, and activations that highlight culinary experiences. 

3.     Develop signature dishes that not only become synonymous with Line DC’s reputation but complement our beverage program. 

4.     Conduct regular menu tastings with the team to refine recipes and ensure consistency.

5.     Research and incorporate new flavor profiles, cooking techniques, and global influences while maintaining the core identity of the restaurant's cuisine. 

6.     Overseeing all aspects of the kitchen, including menu costing, inventory management, and ensuring the highest standards of food quality, safety, and presentation.

7.     Implement and enforce strict quality control measures to ensure every dish meets the highest standards of freshness, taste, and presentation.

8.     Oversee kitchen equipment maintenance and ensure a safe and clean working environment that meets all health and safety regulations.

9.     Delegate tasks effectively, empowering the team to take ownership and contribute their talents.

10.  Schedule and lead pre-service briefings to ensure clear communication and seamless kitchen operations.

11.  Providing mentorship, coaching, and professional development for your culinary team, fostering a culture of creativity, collaboration, and mutual respect.

12.  Analyze sales data and menu performance to identify areas for cost-optimization and menu adjustments.

13.  Develop strategies to minimize food waste and maximize efficiency in kitchen operations.

14.  Work collaboratively with the Culinary Partners and supporting management on pricing strategies and menu profitability.

15.  Cultivating strong relationships with purveyors and distributors to source the freshest, most sustainable ingredients available.

16.  Scheduling of all BOH management team.

17.  Collaborate with the property team for P&L preparation as well as speak to all culinary metrics on the monthly calls.

18.  Responsible for maintaining labor cost in line with budget expectations.

19.  Aid in the recruitment and training of all BOH managers and hourly staff.

20.  Ensure applicable health and safety standards are understood and applied in the conduct of all work activities. Be familiar with OSHA requirements.

21.  Adhere to all standards of operations, policies and procedures, and manuals.

 

Knowledge, Requirements and Skills

1.    Must have a minimum of three (3) or more years’ experience as an Executive Sous Chef for a full-service hotel w