Sous Chef - DC

Yotel•Washington, DC

About The Position

YOTEL Washington DC is currently seeking a talented and motivated Sous Chef to join our team and support both our restaurant and banquet operations . Coordinates activities and training of cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties:

Requirements

Proven experience as a Sous Chef or in a similar leadership role in a professional kitchen.
Strong knowledge of culinary techniques, banquet service, and kitchen operations.
Excellent leadership, organizational, and communication skills.
Ability to work under pressure in a fast-paced environment.
Culinary degree or certification preferred
Food Protection Manager Certification (ServSafe or equivalent) require d
Ability to work a flexible schedule to include weekends and holidays.

Responsibilities

Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.
Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies.
Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.
Devises special dishes and develops recipes.
Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.
Inspecting kitchen preparation stations for proper set up, neatness and cleanliness.
Demonstrating proper food handling and sanitation techniques.
Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Testing cooked foods by tasting and smelling those.
Ensuring foods are stored and kept at proper holding temperatures, through the use of thermometers.
Addressing guest complaints concerning food.
Confirming all food items leaving the kitchen meet set standards.
Expediting food service
Demonstrates team work; is dependable and productive.
Has knowledge of and assist in all emergency procedures as required.
Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards.
Meet with the Stewarding Team to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Assist with scheduling and managing payroll