The Watergate Hotel
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Banquet Chef
role at
The Watergate Hotel The Hotel : Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. Location : The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. Job Overview
Responsible for all aspects of managing the Banquet kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Responsibilities
Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Take physical inventory of specified food items for daily inventory. Requisition the day’s supplies and ensure that they are received and stored correctly. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that Banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Ensure that quality and details are being maintained. Assist The Executive Chef in menu development and execution. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs. Ensure that excess items are utilized efficiently. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain hotel policies and standards. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Requirements
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Base pay range : $90,000.00/yr - $100,000.00/yr
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Banquet Chef
role at
The Watergate Hotel The Hotel : Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. Location : The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. Job Overview
Responsible for all aspects of managing the Banquet kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Responsibilities
Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Take physical inventory of specified food items for daily inventory. Requisition the day’s supplies and ensure that they are received and stored correctly. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that Banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Ensure that quality and details are being maintained. Assist The Executive Chef in menu development and execution. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs. Ensure that excess items are utilized efficiently. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain hotel policies and standards. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Requirements
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Base pay range : $90,000.00/yr - $100,000.00/yr
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