Sous Chef

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

37d•$67,000 - $69,000•Onsite

About The Position

Oversees all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. Works closely with Executive Chef, Executive Sous Chef, and Chef de Cuisine.

Requirements

High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.
ServSafe and Hygiene License
Should have a minimum of 1-2 years of experience as Sous Chef in hotels with similar luxury style and standards.
Demonstrates knowledge of all culinary operations.
Be able to plan and prepare for restaurant, catering, bar and room service operations.
Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc.
Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.
Responsible for managing the kitchen environment. Includes line cooks, pantry, banquet and pastry staff.
Assist in training, planning, directing work, addressing complaints and resolving problems, and promoting department Standard of Excellence.
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 apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Ability to perform these operations using units of American 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.
Regularly required to talk and hear.
Frequently required to stand, walk and sit.
Must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds.

Nice To Haves

Certification of culinary training or apprenticeship preferred
Ability to communicate in Spanish is a plus

Responsibilities

Supervise the day-to-day functions of all Culinary employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
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, Executive Sous Chef, and Chef de Cuisine 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 and walk ins), secure keys according to procedures.
Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
Prepare all menu items following recipes and yield guides, according to departmental standards.
Inform Chefs of any foreseeable shortages before items run out.
Minimize waste and maintain controls to attain forecasted food cost.
Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
Responsible for the production, preparation, and presentation of all food items to ensure highest quality at all times.
Set and train and promote department Standards of Excellence.
Conduct administrative work as required.
Perform other functions as required and directed