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Hotel
Cuisine
Steakhouse
  • Summary
  • Description
  • Skills
Summary
Exec Sous Chef
Salary Competitive salary
Schedule Full Time
Experience Minimum 5 years of experience
Location 1050 31st St NW, Washington, DC 20007, USA
Category Hotel
Cuisine Steakhouse

Exec Sous Chef


Description
CUT BY WOLFGANG PUCK
One of the most sought after steak restaurants in the world will make its DC debut this spring. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.

CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will serve custom artisan cocktails, wine, beer and an extensive food menu. An intimate 14-seat private dining space also will be available for special events, meetings and celebrations.


OVERVIEW/BASIC FUNCTION:

The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.

QUALIFICATIONS:

Experience: Minimum five years' overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra-luxury hotel or restaurant.

Education: Formal culinary training is preferred, or an equivalent combination of education and work-related experience.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business. Familiarity with operating inventory control procedures.
JOB REQUIREMENTS
The following are specific responsibilities and contributions critical to the successful performance of the position:

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis.

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

Assist the Baker as required to ensure optimum service to guests.

Maintain proper storage procedures as specified by Health Department and Hotel requirements.

Minimize waste and maintain controls to attain forecasted food cost.

Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.

Disinfect and sanitize cutting boards and worktables.

Breakdown work station and complete closing duties:

Return all food items to the proper storage areas.

Rotate all returned product.

Wrap, cover, label and date all items being put away.

Straighten up and organize all storage areas.

Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

Return all unused and clean utensils/equipment to the specified locations.

Ice down hot items from the steam table, so they cool quickly.

Turn off all equipment not needed for the next shift.Restock items that were depleted during the shift.

Review status of work and follow-up actions required with the Pastry Chef before leaving.

This list of essential functions is not exhaustive and may be supplemented as necessary.
CUT BY WOLFGANG PUCK
One of the most sought after steak restaurants in the world will make its DC debut this spring. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.

CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will serve custom artisan cocktails, wine, beer and an extensive food menu. An intimate 14-seat private dining space also will be available for special events, meetings and celebrations.


OVERVIEW/BASIC FUNCTION:

The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.

QUALIFICATIONS:

Experience: Minimum five years' overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra-luxury hotel or restaurant.

Education: Formal culinary training is preferred, or an equivalent combination of education and work-related experience.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business. Familiarity with operating inventory control procedures.
JOB REQUIREMENTS
The following are specific responsibilities and contributions critical to the successful performance of the position:

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis.

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

Assist the Baker as required to ensure optimum service to guests.

Maintain proper storage procedures as specified by Health Department and Hotel requirements.

Minimize waste and maintain controls to attain forecasted food cost.

Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.

Disinfect and sanitize cutting boards and worktables.

Breakdown work station and complete closing duties:

Return all food items to the proper storage areas.

Rotate all returned product.

Wrap, cover, label and date all items being put away.

Straighten up and organize all storage areas.

Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

Return all unused and clean utensils/equipment to the specified locations.

Ice down hot items from the steam table, so they cool quickly.

Turn off all equipment not needed for the next shift.Restock items that were depleted during the shift.

Review status of work and follow-up actions required with the Pastry Chef before leaving.

This list of essential functions is not exhaustive and may be supplemented as necessary.

Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 5 years of experience
Location 1050 31st St NW, Washington, DC 20007, USA
Category Hotel
Cuisine Steakhouse

Skills
Casual Dining Experience
Fine Dining Experience
By applying you confirm you have these skills.

expired job post

1050 31st St NW, Washington, DC 20007, USA