Sushi Chef

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! 

Wren’s story begins with its name. Meaning “love” in Japanese, it is a nod to the country and culture that plays a significant role in the bar and restaurant’s spirit. When referring to the bird, “wren” evokes a friendly, bubbly energy that perfectly captures the establishment’s warmth and effervescence. Inspired by the Japanese concept of Izakaya, Wren is a space for guests to comfortably gather and connect while sharing good food, drink and companionship. Chef Yo Matsuzaki draws upon locally-grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. From perfectly shucked oysters and expertly-cut sashimi to dishes such as baby beet salad with yuzu pistachio vinaigrette or grilled “Mishima” wagyu steak, the menu celebrates the best of both cultures. To complete the experience, bartenders serve meticulously curated cocktails and locally crafted beer and wine that, for anyone interested, can be expertly paired with the cuisine. From start to finish, whether dropping in for happy hour, lingering over a long, romantic dinner, or topping off an evening at the theater with a nightcap, Wren is a unique destination that offers exceptional dining without pretense and a true gathering place for all.

The Sushi Chef will work closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations.

Under the guidance and supervision of Senior Kitchen Management and within the policies and procedures established by THE WATERMARK HOTEL, the Sushi Chef is to control the day-to-day operations of the kitchen and its staff in their duties and career development but not limited to. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs.   Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

DUTIES AND RESPONSIBILITIES:

• Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques.
• Identify and safely use all kitchen equipment.
• Ensure all requisitions are processed properly and placed in designated areas.
• Properly label and date all products to ensure safekeeping and sanitation.
• Ensure all products are rotated on a first-in, first-out philosophy.
• Maintain complete knowledge and comply with all departmental policies, service procedures and standards.
• Assist Executive Chef with the development of new ideas and menus.
• Regularly restock all kitchen supplies and food items required for service.
• Maintain supervisory role in absence of the Head Chef.
• Ensure food quality is superior, efficiently communicate and take action to correct any irregularities. 
• Ensure kitchen equipment is properly maintained and functioning.
• Conduct daily inventory to ensure proper par levels.
• Work as a team, assisting all guests / employees needs and inquiries.
• Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees.
• Ability to work on all stations of the kitchen.
• Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people.
• Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.     

QUALIFICATIONS:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the job.

EDUCATION, EXPERIENCE, KNOWLEDGE:

• Minimum of three years’ experience as Sushi Chef in a fast-paced fine dining establishment. Japanese cuisine experience is preferred.
• Excellent knowledge of high-quality ingredients and international cuisine.
• Excellent working knowledge of knives and knife skills.
• Working knowledge of weights, measures, and various cooking techniques.
• Excellent customer service skills.
• Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry).
• Professional appearance and demeanor.
• Strong hands-on training and management skills.
• Must have excellent people skills and ability to supervise, lead, mentor, coach, evaluate, develop, inspire people, set expectations, recognize achievements, manage conflict, align performance goals, provide feedback, and delegate.
PHYSICAL REQUIREMENTS:
• Required to stand, stoop; walk; use hands to finger, handle or feel, lift, reach with hands and arms; talk to hear and taste or smell. Must regularly lift and/or move up to 50 pounds.
• Occasionally exposed to fumes or airborne particles and extreme heat.
• Work near moving mechanical parts.
• Outdoor weather conditions.
• Noise level in the work environment is usually loud.
SPECIAL REQUIREMENTS:
• Language Skills
• Ability to read, write and speak in English is needed to successfully accomplish the essential duties of this job.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to speak effectively before employees of the Company.
• Ability to read, analyze, and interpret technical procedures, or governmental regulations. 
• Equipment
• Working knowledge of kitchen equipment to include but not limited to; slicing machine, juicer, Cryovac machine, circulator small wares equipment.
• Maintain complete knowledge of correct maintenance and use of all kitchen equipment.
• Health & Safety
• Promote safety, comply with fire regulations.
• Working knowledge of health, safety & sanitation procedures.
• Maintain clean premises and proper sanitation.
• Ensure security procedures are operational.
EEO AA M/F/Vet/Disabled

BENEFITS:

• Well-Being Benefits:
• Health Insurance
• Dental & Vision Insurance
• Short & Long Term Disability
• Vacation Policy
• Long Term Planning:
• 401(k) Retirement Program
• Paid Life Insurance
• Tuition Reimbursement
• Team Member Programs:
• Our Big 3 Mission Statement Leaders of the Month/Year
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Banquets
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays
• Weekly Payroll

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled