The Melrose Georgetown Hotel Sous Chef

Remington Hospitality • Washington, DC

9h • $75,000 - $80,000 • Onsite

About The Position

The Melrose Georgetown Hotel is seeking a Sous Chef to efficiently supervise, guide, and train kitchen associates. This role focuses on providing quality food production for both restaurants and banquets, with an emphasis on timing, portions, food quality, and sanitation. The Sous Chef will ensure adherence to standards for storage, rotation, production, portions, quality, and appearance, as well as follow food handling guidelines. This position also involves ensuring opening and closing procedures are completed, expediting food during meal periods, managing inventory of supplies, participating in monthly food and beverage inventory, and assisting the Executive Chef with menu and recipe creation. Other duties may be assigned to ensure the effective operation of the hotel.

Requirements

• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.
• Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
• Assist in menu and recipe creation, in cooperation with Executive Chef.
• Other duties as assigned to ensure effective operation of the overall hotel.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed