The Watergate Hotel
Overview
Join to apply for the
Sous Chef
role at
The Watergate Hotel . The Watergate Hotel is a luxurious urban resort located along the Potomac River. This role focuses on managing the kitchen, ensuring quality preparation of all menu items, and proper handling and storage of all food items in accordance with standards. Base pay range $70,000.00/yr - $75,000.00/yr Strategic Intent
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. 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. Create daily menu specials and receive feedback from Executive Chef. Review banquet event orders and note 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 they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure staff report to work as scheduled; document any late or absent employees. Ensure each kitchen work area is stocked with specified tools, supplies and equipment to meet business demand. Ensure recipe cards, production schedules, plating guides, photographs are current and posted. Ensure all staff prepare 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. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk-throughs of each kitchen area and direct personnel to correct deficiencies; ensure quality and details are maintained. Assist the Executive Chef in menu development and execution. Work with the catering department to ensure guest satisfaction and meet/exceed 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; maintain an ongoing training program for existing staff. Maintain hotel policies and standards; comply with attendance rules and be available to work regularly. Perform any other job-related duties as assigned. Experience And 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 and be a team player. Ability to transport cases of received goods and move pots and pans as needed. Ability to work with all products and food ingredients involved; operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes; 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 under stress, time constraints, physical activity and continuous walking. Finger/hand dexterity to operate food machinery; ability to grasp, lift and/or carry up to 100 lbs on a continuous schedule. Each of the items listed is considered an essential function of the position. The duties, responsibilities and requirements are broad-based and may not be exhaustive. The Company reserves the right to alter the duties and responsibilities of the position. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Hospitality
#J-18808-Ljbffr
Join to apply for the
Sous Chef
role at
The Watergate Hotel . The Watergate Hotel is a luxurious urban resort located along the Potomac River. This role focuses on managing the kitchen, ensuring quality preparation of all menu items, and proper handling and storage of all food items in accordance with standards. Base pay range $70,000.00/yr - $75,000.00/yr Strategic Intent
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. 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. Create daily menu specials and receive feedback from Executive Chef. Review banquet event orders and note 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 they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure staff report to work as scheduled; document any late or absent employees. Ensure each kitchen work area is stocked with specified tools, supplies and equipment to meet business demand. Ensure recipe cards, production schedules, plating guides, photographs are current and posted. Ensure all staff prepare 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. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk-throughs of each kitchen area and direct personnel to correct deficiencies; ensure quality and details are maintained. Assist the Executive Chef in menu development and execution. Work with the catering department to ensure guest satisfaction and meet/exceed 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; maintain an ongoing training program for existing staff. Maintain hotel policies and standards; comply with attendance rules and be available to work regularly. Perform any other job-related duties as assigned. Experience And 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 and be a team player. Ability to transport cases of received goods and move pots and pans as needed. Ability to work with all products and food ingredients involved; operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes; 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 under stress, time constraints, physical activity and continuous walking. Finger/hand dexterity to operate food machinery; ability to grasp, lift and/or carry up to 100 lbs on a continuous schedule. Each of the items listed is considered an essential function of the position. The duties, responsibilities and requirements are broad-based and may not be exhaustive. The Company reserves the right to alter the duties and responsibilities of the position. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Hospitality
#J-18808-Ljbffr