Chef de Cuisine
The Hay-Adams
800 16th Street, N.W.
Washington,
DC
20006
145 Room Hotel
Géré par
B.F. Saul Company Hospitality Group
Temps plein
Position Scope
Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guaranties that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget.
Essential Duties & Responsibilities
1. The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
2. Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria.
3. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
4. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
5. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
6. Opening shift – Ensures all scheduled staff shows up for scheduled time of work, and unlocks secured areas (i.e. reach-ins, walk-ins), secure keys according to procedures.
7. Complete Opening Duties:
Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and pars. Establish items for the day.
8. Prepare all menu items following recipes and yield guides, according to departmental standards.
9. Inform the Executive Chef of any foreseeable shortages before the item runs out.
10. Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
11. Maintain proper storage procedures as specified by Health Department and hotel requirements.
12. Minimize waste and maintain controls to attain forecasted food costs.
13. Will work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance.
14. Perform any other reasonable duties as required and directed.
Qualifications
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. 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 tasks.
Supervisory Responsibilities
Responsible for managing the Kitchen environment. Includes line cooks, pantry staff, pastry staff and stewarding. Assist in training, directing work, addressing complaints and resolving problems, and promoting department Standards of Excellence.
Education and Experience
High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate. Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant. Food handling certificate preferred.
Language Skills
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 communicate in a second language is a plus.
Mathematical Skills
Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.
Reasoning Abilities
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.
Physical Abilities
While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
Publié Le 19 Juin 2024
The Hay-Adams
A Luxury Downtown Washington, D.C. Hotel
Experience The Historic Hay-Adams
Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams, recently named the #1 Hotel in Washington DC, is the hotel of choice for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, DC’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler.
Featuring the region’s most coveted fine dining destinations, timeless, full-service event and wedding spaces, and the inviting Author Series, The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep.
Welcome to The Hay-Adams—where nothing is overlooked but the White House.
