Chef de Cuisine - The Hay-Adams

B.F. Saul Company Hospitality Group • Washington, DC

1d

About The Position

Position Scope
Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guaranties that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget.

Requirements

• High school diploma or equivalent vocational training certificate
• certification of culinary training or apprenticeship preferred
• Sanitation and Hygiene certificate
• Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant
• Food handling certificate preferred
• Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s.
• Ability to perform these operations using units of American money and weight measurements, volume and distance.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Basic computer skills.
• employee is regularly required to talk and hear
• employee is frequently required to stand, walk and sit
• employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds

Nice To Haves

• Ability to communicate in a second language is a plus.

Responsibilities

• The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
• Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening shift – Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins), secure keys according to procedures.
• Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and pars. Establish items for the day.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform the Executive Chef of any foreseeable shortages before the item runs out.
• Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Will work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance.
• Perform any other reasonable duties as required and directed.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED