Executive Sous Chef

Yotel

33d•$90,000•Onsite

About The Position

Position Overview: Our award-winning restaurant Art and Soul is situated on the ground level inside YOTEL Washington DC. It boasts an expansive patio ideal for al fresco dining for you and your guests to enjoy. The menu features locally sourced ingredients prepared by our chef for a true culinary experience. The restaurant has been a firm favorite with Capitol Hill locals and hotel guests alike. The Executive Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Director of Food & Beverage for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with YOTEL's policies and procedures. Will order food quantities and oversee production for banquet food operations with purchasing, banquet managers, and Food & Beverage Director.

Requirements

College degree or certification in culinary field/hospitality field preferred.
Minimum 2 years kitchen management experience required in both a la carte or banquet operations.
Minimum 5 years cooking experience.
Ability to communicate effectively with the public and other Team Members.
Read, write and speak and understand English.
Ability to understand financial goals and accomplish them.
Ability to work extended hours when business necessitates.
Meet minimum age requirement of jurisdiction.
Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Inspiring team leader focused on delivery of great customer service

Responsibilities

Adherence to all sanitation policies and protocols while embodying YOTEL's Food & Beverage concept understanding how his/her actions and execution directly affect the guest experience.
Understand our Guest-Obsessed culture and do whatever it takes to create a positive and memorable guest experience.
Prepare raw ingredients and follow strict recipes.
Use proper portioning techniques.
Read tickets to determine what/when items need to be prepared.
Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is always clean and sanitized.
Responsible to oversee BOH operations
Food purchasing and inventory control
Maintain budgeted food and labor costs
Execute daily and weekly food specials
Maintain safety standards, cleanliness and production in the kitchen
Maintains certifications for all food allergy and serv-safe manager certifications.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.