The Watermark Hotel
Overview
B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels, including The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 hospitality professionals.
Wren’s story begins with its name. Meaning “love” in Japanese, it nods to the country and culture that influence the bar and restaurant’s spirit. When referring to the bird, “wren” evokes a friendly, bubbly energy that captures the establishment’s warmth and effervescence. Inspired by the izakaya concept, Wren is a space for guests to gather and connect while sharing good food, drink, and companionship.
Chef Yo Matsuzaki draws on locally grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. From oysters and sashimi to dishes such as baby beet salad with yuzu pistachio vinaigrette or grilled “Mishima” wagyu steak, the menu celebrates the best of both cultures. Bartenders serve curated cocktails and locally crafted beer and wine, which can be paired with the cuisine. Wren offers a welcoming destination for happy hour, dinners, and nightcaps.
This position is responsible for preparing and cooking food items in accordance with Wren's high quality standards, provides support to other cooks, and enforces compliance with health regulations. It helps ensure achievement of overall financial results, guest satisfaction, and positive team member relations.
Responsibilities
Food Quality and Production: Ensure the highest level of food quality and production to standards. Conduct daily line checks, ongoing audits of consistency and quality, and implement improvements. Develop standard operating procedures to maximize quality. Ensure food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Presentation / Menu Changes: Ensure outstanding presentation through use records and photographs; monitor that plate setups meet photo-record standards. Knowledge of menu changes, use records, and photographs.
Cost Control: Follow procurement guidelines and apply good business judgment to control food cost while maximizing revenue. Manage and maintain company assets within budget and extend the life of resources.
Guest Service: Ensure guest satisfaction by meeting food and beverage standards. Address guest concerns promptly. Work with kitchen staff to model operational standards, including ticket times, while maintaining high food quality.
Safety/Risk Management: Lead by example with food safety standards and storage. Maintain quality standards per company, brand, and regulatory requirements. Ensure a clean and safe work environment and follow procedures for incidents.
Self/Workload Management: Manage self and workload effectively. Demonstrate clear written and verbal communication. Promote collaboration and a positive, professional work environment. Adhere to standard operating procedures.
Required Skills and Experience
High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
2+ years of progressive cook or kitchen experience required.
Detail oriented with strong communication and problem-solving abilities.
Ability to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds regularly during shift.
Ability to work extended hours and perform physically demanding tasks such as walking, standing, carrying, and lifting.
Prefer 2+ years as a cook in a restaurant or hotel of similar size and reputation for outstanding service. EEO AA M/F/Vet/Disabled
Equal Opportunity B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled
Source: Hospitality Online
#J-18808-Ljbffr
Wren’s story begins with its name. Meaning “love” in Japanese, it nods to the country and culture that influence the bar and restaurant’s spirit. When referring to the bird, “wren” evokes a friendly, bubbly energy that captures the establishment’s warmth and effervescence. Inspired by the izakaya concept, Wren is a space for guests to gather and connect while sharing good food, drink, and companionship.
Chef Yo Matsuzaki draws on locally grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. From oysters and sashimi to dishes such as baby beet salad with yuzu pistachio vinaigrette or grilled “Mishima” wagyu steak, the menu celebrates the best of both cultures. Bartenders serve curated cocktails and locally crafted beer and wine, which can be paired with the cuisine. Wren offers a welcoming destination for happy hour, dinners, and nightcaps.
This position is responsible for preparing and cooking food items in accordance with Wren's high quality standards, provides support to other cooks, and enforces compliance with health regulations. It helps ensure achievement of overall financial results, guest satisfaction, and positive team member relations.
Responsibilities
Food Quality and Production: Ensure the highest level of food quality and production to standards. Conduct daily line checks, ongoing audits of consistency and quality, and implement improvements. Develop standard operating procedures to maximize quality. Ensure food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Presentation / Menu Changes: Ensure outstanding presentation through use records and photographs; monitor that plate setups meet photo-record standards. Knowledge of menu changes, use records, and photographs.
Cost Control: Follow procurement guidelines and apply good business judgment to control food cost while maximizing revenue. Manage and maintain company assets within budget and extend the life of resources.
Guest Service: Ensure guest satisfaction by meeting food and beverage standards. Address guest concerns promptly. Work with kitchen staff to model operational standards, including ticket times, while maintaining high food quality.
Safety/Risk Management: Lead by example with food safety standards and storage. Maintain quality standards per company, brand, and regulatory requirements. Ensure a clean and safe work environment and follow procedures for incidents.
Self/Workload Management: Manage self and workload effectively. Demonstrate clear written and verbal communication. Promote collaboration and a positive, professional work environment. Adhere to standard operating procedures.
Required Skills and Experience
High school diploma or GED required.
College and/or culinary degree or equivalent experience required.
2+ years of progressive cook or kitchen experience required.
Detail oriented with strong communication and problem-solving abilities.
Ability to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 50 pounds regularly during shift.
Ability to work extended hours and perform physically demanding tasks such as walking, standing, carrying, and lifting.
Prefer 2+ years as a cook in a restaurant or hotel of similar size and reputation for outstanding service. EEO AA M/F/Vet/Disabled
Equal Opportunity B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled
Source: Hospitality Online
#J-18808-Ljbffr