Chef de Cuisine

Compass Group•Washington, DC

11d•$110,000 - $120,000•Onsite

About The Position

Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary Located at the JW Mariott in DC Summary: • Oversee multiple outlets and must understand and nurture the company core values and F&B program. • Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director. • Work with Sous Chefs to direct production and on-site execution of new recipes. • Work with Sous Chefs to oversee all service and training of cooks and porters. • Facilitate and conduct training with Sous Chefs as needed with BOH teams at facility and on-site. • Works collaboratively with the Sous Chefs to maintain quality control and standards of production. • Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and offer help finding alternative solutions for menu requests. • Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements. • Collaborate with Purchasing Manager to identify and source with new vendors as needed. • Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally. • Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots). • Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements. Serve as the department head for culinary operations in the absences of Executive Chef Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and development

Requirements

Minimum 7 years culinary experience
Minimum of 3 years experience, depending upon formal degree or training
ServSafe Certified

Nice To Haves

New York City restaurant experience preferred, especially in elevated dining settings.
Experience with food production for large catering or banquet functions is a plus
Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Batch cooking or high-volume cooking experience preferred

Responsibilities

Oversee multiple outlets and must understand and nurture the company core values and F&B program.
Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director.
Work with Sous Chefs to direct production and on-site execution of new recipes.
Work with Sous Chefs to oversee all service and training of cooks and porters.
Facilitate and conduct training with Sous Chefs as needed with BOH teams at facility and on-site.
Works collaboratively with the Sous Chefs to maintain quality control and standards of production.
Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and offer help finding alternative solutions for menu requests.
Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements.
Collaborate with Purchasing Manager to identify and source with new vendors as needed.
Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally.
Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots).
Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements.
Serve as the department head for culinary operations in the absences of Executive Chef
Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and development