Benefits:
If you live in Ward 1 and get hired, we are offering a $300 hiring bonus to be paid in 30 days of employment.
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 its 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
A Sous Chef is the second in command, below the Chef de Cuisine and Executive Chef. This job comes with significant responsibility, including being able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. The person in this position must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must. The person having this position must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations.
Because of the fluctuating demands of the companys 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. Responsibilities 1. Responsible for training, guiding, managing and scheduling personnel 2. Expedite during service which includes arranging tickets and ordering food preparation 3. Ensure product consistency and accuracy through constant recipe adherence, daily line checks and appropriate portion control as set forth by the Executive Chef 4. Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards 5. Order all kitchen products in conjunction with the Purchasing Manager ensuring adequate stock of food, dry goods and equipment 6. Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes 7. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions 8. Maintain open door communication with employees 9. Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control 10. Ensure staff understands their job expectations before holding them accountable 11. Maintain awareness of documentation needed and retained in employee files 12. Be familiar with all safety and emergency procedures including OSHA requirements 13. Ensure health and safety standards are met to maintain safe food preparation practices and areas 14. Attend relevant meetings 15. Must be courteous and gracious, maintaining a professional demeanor at all times 16. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
Core Competencies
About our Brand
- 401(k)
- 401(k) matching
- Company parties
- Competitive salary
- Dental insurance
- Employee discounts
- Free food & snacks
- Health insurance
- Opportunity for advancement
- Paid time off
- Training & development
- Vision insurance
- Wellness resources
If you live in Ward 1 and get hired, we are offering a $300 hiring bonus to be paid in 30 days of employment.
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 its 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
A Sous Chef is the second in command, below the Chef de Cuisine and Executive Chef. This job comes with significant responsibility, including being able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. The person in this position must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must. The person having this position must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations.
Because of the fluctuating demands of the companys 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. Responsibilities 1. Responsible for training, guiding, managing and scheduling personnel 2. Expedite during service which includes arranging tickets and ordering food preparation 3. Ensure product consistency and accuracy through constant recipe adherence, daily line checks and appropriate portion control as set forth by the Executive Chef 4. Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards 5. Order all kitchen products in conjunction with the Purchasing Manager ensuring adequate stock of food, dry goods and equipment 6. Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes 7. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions 8. Maintain open door communication with employees 9. Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control 10. Ensure staff understands their job expectations before holding them accountable 11. Maintain awareness of documentation needed and retained in employee files 12. Be familiar with all safety and emergency procedures including OSHA requirements 13. Ensure health and safety standards are met to maintain safe food preparation practices and areas 14. Attend relevant meetings 15. Must be courteous and gracious, maintaining a professional demeanor at all times 16. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
Core Competencies
- Bachelors degree preferred
- Fine dining background and experience in high volume dining preferred
- At least three (3) years experience in the hospitality industry
- Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system)
- Must be aware of management functions and have the ability to communicate with all levels of personnel and customers
- Excellent reading, writing and oral proficiency in the English Language
- Excellent organizational and time management skills, attention to detail
- Ability to multitask
- Work well under pressure, requires being a team player
About our Brand
More than a group of hotels, the LINE is a creative community built around a sense of discovery an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. The LINE hotels are both reflective and responsive shaped by the communities they are part of while also contributing something new to those places. The LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.
Compensation: $70,000.00 - $75,000.00 per yearWe are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Job ID: 482152930
Originally Posted on: 6/21/2025
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