Sous Chef
Questa posizione è appena stata occupata, ma ce ne sono altre F&B Cucina offerte di lavoro presso Mandarin Oriental
Sous Chef

Mandarin Oriental



Sous Chef

Cosa comprende il lavoro

The Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 36 hotels and six residences in 24 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development and is a member of the Jardine Matheson Group. 

Our Hotel

Set at the heart of the U.S. capital between Maine and Maryland Avenues and 12th and 14th Streets, SW, Mandarin Oriental, Washington DC has redefined luxury in the city. Just streets away from the nation’s most revered monuments and the Smithsonian Institution, the hotel is also within easy reach of Capitol Hill and District Wharf.

Overview of Position

It is the intent that the incumbent be responsible for the day to day preparation of meals as dictated by the menu, guests or management, while maintaining a clean environment and helping out in all areas to achieve guest satisfaction.

Daily communication between all Culinary/F&B/operational department is essential. The Sous Chef promotes a culture of respect and communication in order to provide colleagues and guests with a welcoming environment. The Sous Chef is expected to be a “team player,” anticipate guest needs, and provide guests & colleagues with a friendly experience.  Work with the Spirit of cooperation to achieve our Goal “5 Star and 5 Diamonds”.

Sous Chef reports to Hotel Chef.

Essential   Functions

  • Attend daily meetings as directed.
  • Scheduling of kitchen staff.
  • Provide excellent communication and feedback to all colleagues on a shift by shift basis.
  • Detailed execution and supervision of all mise en place functions ensuring standards are met consistently.
  • Expediting and/or work on the line when needed.
  • Effectively log and communicate hand over of operations from shift to shift.
  • Collaborate with and take direction from the Che de Cuisine in regard to development and execution of menu items, daily specials, etc.
  • Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal.
  • Safe and Sound responsibilities per MOHG standards.
  • Use the Employee Handbook and union contract as a tool to effectively coach, council and discipline colleagues in a fair and consistent manner per MOHG standards and guidelines.
  • Create professional working relationships amongst all fellow colleagues; work together as team mates in order to provide each guest with a delightful and meaningful dining experience.


  • Reading, writing and verbal proficiency in the English language.
  • Must be willing to work a flexible schedule to include nights, weekends and holidays.
  • Must be a self-motivator and motivator of others.
  • Must work in a safe, prudent and organized manner.
  • Must have the ability to handle multiple tasks at one time.
  • Must have mathematical skills and basic computer software aptitude.
  • Serve Safe, Sanitation and HACCP proficiency.
  • Able to clearly understand and effectively manage all aspects food, labor and operational cost.
  • Bachelors of Culinary Arts degree from an accredited culinary school or university required with 2+ years kitchen management experience.
  • Needs to have solid knowledge of various types of cuisine, specialty and restrictive diets, be allergy sensitive and willing to go above and beyond for both internal and external guests at all times.
  • Prior experience working in a union environment is strongly preferred.
  • Prior experience working in a hotel environment is desired with a strong preference for luxury experience.
  • Ability to meet the following physical requirements: standing/walking for 8+ hours per day; ability to lift 40+ lbs. frequently.

Working with us means…

We are dedicated to delighting our guests and colleagues. We are committed to becoming the best and we emphasize working together to achieve this goal. We support acting with responsibility.

Working with us means working harmoniously, respectfully, passionately, and towards personal growth. Working with us means that you will be personally valued. From the initial interview through the comprehensive orientation to the numerous Learning and Development programs, we are committed to providing a Mandarin Oriental ‘Colleague Journey’ that exceeds colleague expectations.

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Equal Employer Opportunity statement

Mandarin Oriental Hotel Group provides equal employment opportunities (EEO) to all colleagues and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Mandarin Oriental Hotel Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training.

Mandarin Oriental Hotel Group expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Mandarin Oriental Hotel Group’s colleagues to perform their job duties may result in discipline up to and including discharge.

Advertised: 19 Apr 2022 US Eastern Daylight Time
Applications close:


Sous Chef

Washington, DC, United States

A tempo completo, A tempo indeterminato

Data di inizio:Il prima possibile

Ultima data di inizio: