Restaurants Sous Chef

The Watergate Hotel•Washington, DC

About The Position

Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Responsible for all aspects of managing the Banquet 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.

Requirements

Must have the ability to communicate in English.
Previous Sous Chef experience in a high-volume restaurant and banquet environment preferred.
Self-starting personality with a professional and steady approach.
Ability to plan and execute menus and production schedules.
Ability to apply supervisory skills to organize, direct, coach, and train staff.
Ability to operate, clean, and maintain kitchen equipment.
Ability to work under pressure, stand for extended periods, and lift and carry up to 50–100 lbs as required.

Nice To Haves

Previous Sous Chef experience in a high-volume restaurant and banquet environment preferred.

Responsibilities

Maintain complete knowledge of and ensure associate compliance with all departmental and hotel policies and procedures.
Assist in supervising, training, and developing culinary team members; provide feedback and recommend discipline when appropriate.
Establish daily production priorities and assign preparation tasks for restaurant and banquet staff.
Review banquet event orders and note any changes.
Work the line during service and expedite to ensure quality, consistency, and timing.
Communicate clearly, both verbally and in writing, to provide direction to staff.
Take physical inventory of specified food items for daily inventory.
Requisition daily supplies and ensure they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with Stewarding to review equipment needs, banquet plate-up assistance, cleaning schedules, and sanitation follow-up.
Ensure that staff report to work as scheduled; document any late or absent employees.
Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demand.
Ensure recipe cards, production schedules, plating guides, and photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides according to department standards.
Monitor staff performance and ensure all procedures are completed to department standards; correct deficiencies as needed.
Conduct frequent walkthroughs of kitchen areas to ensure quality, organization, and sanitation standards are maintained.
Assist in menu development and execution for restaurant and banquet operations.
Work closely with Catering and Front of House teams to ensure guest satisfaction and successful event execution.
Review food cost and labor performance with the Executive Chef and Executive Banquet Chef.
Ensure excess items are utilized efficiently, and waste is minimized.
Comply with attendance rules and be available to work a flexible schedule, including nights, weekends, and holidays.
Perform any other job-related duties as assigned.