Abroad Work
Overview
Executive Chef vacancy in Washington, USA. Restaurant Senior Sous Chef - Conrad Washington DC. Stay inspired by joining the Conrad hotel located in the heart of urban DC as the
Restaurant Senior Sous Chef .
This stylish and sophisticated property has brought a new standard of luxury to DC with 360 rooms, 32000 square feet of banquet space and 5 food and beverage outlets. Chef Ria Montes is the culinary mastermind behind Estuary. With a passion for infusing her Filipino roots into every dish, Chef Ria masterfully embraces the rich and diverse flavors of the Philippines seamlessly blending them with the modern American palate.
In this role you will oversee Estuary, the rooftop bar, lobby lounge and in-room dining, managing a team of 15-20 and reporting directly to the Executive Sous Chef of Outlets.
Responsibilities
Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations including preparation and production of all hotel meals, food quality and presentation, compliance with safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Interact with guests and clients to monitor satisfaction trends, evaluate issues and make improvements accordingly.
Assist in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes.
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
Develop team member performance through supervision, counseling, evaluations, training, scheduling and recognizing achievements.
Work with staff to ensure proper execution and timeliness of food production, providing hands-on support as needed.
Qualifications
At least three (3) years of culinary leadership experience in an upscale dining environment, preferably within a hotel brand.
Strong leadership, training and development skills with a focus on driving business through creativity, organization and people development.
Ability to lead a team of 15-20 and manage operations across multiple outlets.
What we’re looking for
Hospitality: Commitment to delivering exceptional guest experiences.
Integrity: Consistently doing the right thing.
Leadership: Leaders in the industry and community.
Teamwork: Collaborative and communicative team players.
Ownership: Accountability for actions and decisions.
Now: Urgency and discipline in work.
Key attributes
Quality
Productivity
Dependability
Customer focus
Adaptability
Benefits
Access to daily pay
Medical insurance coverage for you and your family
Mental health resources
Paid time off (PTO)
Go Hilton travel discount program
Parental leave
401(k) matching
Employee stock purchase program (ESPP) – 15% discount
Debt-free education benefits (credentials, certificates)
Career growth and development
Team member resource groups
Recognition and rewards programs
#J-18808-Ljbffr
Restaurant Senior Sous Chef .
This stylish and sophisticated property has brought a new standard of luxury to DC with 360 rooms, 32000 square feet of banquet space and 5 food and beverage outlets. Chef Ria Montes is the culinary mastermind behind Estuary. With a passion for infusing her Filipino roots into every dish, Chef Ria masterfully embraces the rich and diverse flavors of the Philippines seamlessly blending them with the modern American palate.
In this role you will oversee Estuary, the rooftop bar, lobby lounge and in-room dining, managing a team of 15-20 and reporting directly to the Executive Sous Chef of Outlets.
Responsibilities
Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations including preparation and production of all hotel meals, food quality and presentation, compliance with safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Interact with guests and clients to monitor satisfaction trends, evaluate issues and make improvements accordingly.
Assist in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes.
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
Develop team member performance through supervision, counseling, evaluations, training, scheduling and recognizing achievements.
Work with staff to ensure proper execution and timeliness of food production, providing hands-on support as needed.
Qualifications
At least three (3) years of culinary leadership experience in an upscale dining environment, preferably within a hotel brand.
Strong leadership, training and development skills with a focus on driving business through creativity, organization and people development.
Ability to lead a team of 15-20 and manage operations across multiple outlets.
What we’re looking for
Hospitality: Commitment to delivering exceptional guest experiences.
Integrity: Consistently doing the right thing.
Leadership: Leaders in the industry and community.
Teamwork: Collaborative and communicative team players.
Ownership: Accountability for actions and decisions.
Now: Urgency and discipline in work.
Key attributes
Quality
Productivity
Dependability
Customer focus
Adaptability
Benefits
Access to daily pay
Medical insurance coverage for you and your family
Mental health resources
Paid time off (PTO)
Go Hilton travel discount program
Parental leave
401(k) matching
Employee stock purchase program (ESPP) – 15% discount
Debt-free education benefits (credentials, certificates)
Career growth and development
Team member resource groups
Recognition and rewards programs
#J-18808-Ljbffr