TCMA for Ronald Reagan Building and International Trade Center
Sous Chef
TCMA for Ronald Reagan Building and International Trade Center, Washington, District of Columbia, us, 20022
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Sous Chef
role at
TCMA for Ronald Reagan Building and International Trade Center
Job Description The Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic hub for government, business, commerce and the community, in the heart of the nation’s capital. As the first and only federal building dedicated to both public and private use, the Reagan Building is the official World Trade Center Washington, DC, featuring a premier conference and events center, executive office space, attractions and exhibits, retail, dining, parking and public programming.
Trade Center Management Associates (TCMA, a Drew Company), the exclusive manager of the Ronald Reagan Building and International Trade Center, is seeking a talented
Sous Chef
to join its culinary team.
This position will coordinate/oversee the activities of all food production employees in the preparation of menu items. It ensures that all food products are of the highest quality and are ready to serve in a timely manner. The role is responsible for supervising all food ordering, production, holding, and storage.
Additional responsibilities include selection, training, scheduling kitchen employees, and assisting the supervisor in menu writing and development. The role ensures that TCMA standards are maintained and that employees adhere to the TCMA standards of conduct, promoting mutual respect between all employees inside and outside the department.
Essential Functions
Ensures that staffing levels in the kitchen are maintained to provide for optimal performance of all duties.
Represents the Chef in his/her absence.
Administers and ensures adherence to departmental guidelines, policies and procedures.
Responsible for smooth, efficient, cost‑effective operation of food production activities, including labor management, use of product, and adherence to all TCMA sanitation standards.
Establishes/oversees kitchen opening and closing operations.
Ensures that all food and preparation and production adheres to standardized recipes, planning and presentation guides, portion control and garnish requirements.
Organizes materials to assist food handlers in the performance of their duties as needed to ensure standards for timely preparations and service are met.
Monitors all food preparation, production, holding and storage operations to ensure adherence to all TCMA Food Service Sanitation standards.
Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order.
Interviews, selects, trains, appraises, coaches, counsels and disciplines department employees according to TCMA standards.
Schedules employees and reviews weekly payroll reports, recommending staff adjustments as business activity changes.
Searches and researches food trends, offers assistance on menu development.
Promotes and applies teamwork within the department and with other departments in the company.
Notifies appropriate individuals promptly and fully of all problems and/or unusual matters of significance.
Is polite, friendly, helpful to all guests, management and fellow employees.
Attends all appropriate company meetings and training sessions.
Maintains cleanliness and excellent condition of equipment and work area.
Executes emergency procedures in accordance with company standards.
Other duties as assigned by supervisor.
Job Requirements
Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant.
Three to five years supervisory experience in multi‑outlet food production, in an upscale hotel environment.
Experience in pastry and dessert production.
Excellent culinary skills and knowledge of food production techniques and standards.
Thorough knowledge and understanding of kitchen equipment use and operation.
Ability to speak, read and write English.
Ability to work a flexible schedule to include evenings, weekends and holidays.
Environment
Ability to stand in a working position for extended periods of time.
Ability to stand, bend and to lift 50 pounds and push carts weighing up to 200 pounds.
Comfortable working in a stressful, time‑sensitive environment.
Trade Center Management Associates is an equal‑opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, age, national origin, disability, veteran status, genetic information, and other legally protected characteristics.
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Sous Chef
role at
TCMA for Ronald Reagan Building and International Trade Center
Job Description The Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic hub for government, business, commerce and the community, in the heart of the nation’s capital. As the first and only federal building dedicated to both public and private use, the Reagan Building is the official World Trade Center Washington, DC, featuring a premier conference and events center, executive office space, attractions and exhibits, retail, dining, parking and public programming.
Trade Center Management Associates (TCMA, a Drew Company), the exclusive manager of the Ronald Reagan Building and International Trade Center, is seeking a talented
Sous Chef
to join its culinary team.
This position will coordinate/oversee the activities of all food production employees in the preparation of menu items. It ensures that all food products are of the highest quality and are ready to serve in a timely manner. The role is responsible for supervising all food ordering, production, holding, and storage.
Additional responsibilities include selection, training, scheduling kitchen employees, and assisting the supervisor in menu writing and development. The role ensures that TCMA standards are maintained and that employees adhere to the TCMA standards of conduct, promoting mutual respect between all employees inside and outside the department.
Essential Functions
Ensures that staffing levels in the kitchen are maintained to provide for optimal performance of all duties.
Represents the Chef in his/her absence.
Administers and ensures adherence to departmental guidelines, policies and procedures.
Responsible for smooth, efficient, cost‑effective operation of food production activities, including labor management, use of product, and adherence to all TCMA sanitation standards.
Establishes/oversees kitchen opening and closing operations.
Ensures that all food and preparation and production adheres to standardized recipes, planning and presentation guides, portion control and garnish requirements.
Organizes materials to assist food handlers in the performance of their duties as needed to ensure standards for timely preparations and service are met.
Monitors all food preparation, production, holding and storage operations to ensure adherence to all TCMA Food Service Sanitation standards.
Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order.
Interviews, selects, trains, appraises, coaches, counsels and disciplines department employees according to TCMA standards.
Schedules employees and reviews weekly payroll reports, recommending staff adjustments as business activity changes.
Searches and researches food trends, offers assistance on menu development.
Promotes and applies teamwork within the department and with other departments in the company.
Notifies appropriate individuals promptly and fully of all problems and/or unusual matters of significance.
Is polite, friendly, helpful to all guests, management and fellow employees.
Attends all appropriate company meetings and training sessions.
Maintains cleanliness and excellent condition of equipment and work area.
Executes emergency procedures in accordance with company standards.
Other duties as assigned by supervisor.
Job Requirements
Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant.
Three to five years supervisory experience in multi‑outlet food production, in an upscale hotel environment.
Experience in pastry and dessert production.
Excellent culinary skills and knowledge of food production techniques and standards.
Thorough knowledge and understanding of kitchen equipment use and operation.
Ability to speak, read and write English.
Ability to work a flexible schedule to include evenings, weekends and holidays.
Environment
Ability to stand in a working position for extended periods of time.
Ability to stand, bend and to lift 50 pounds and push carts weighing up to 200 pounds.
Comfortable working in a stressful, time‑sensitive environment.
Trade Center Management Associates is an equal‑opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, age, national origin, disability, veteran status, genetic information, and other legally protected characteristics.
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