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Sous Chef

2 months ago

Washington, United States Viceroy Hotel Group Full time

Viceroy Washington DC 1430 Rhode Island Ave NW Washington, DC 20005, USA Description Cultivate your career with Viceroy Hotel Group and be a part of Viceroy Washington DC team Viceroy Washington DC personifies the eclectic Logan Circle neighborhood as home to a diverse and genuine collection of artists and urban innovators. Located off the vibrant 14th Street Corridor, steps from unique shops, galleries, bars, and restaurants, Viceroy Washington DC is poised to act as a thoughtful host among the city’s liveliest and artful locations. We are in search for a Sous Chef to lead the culinary efforts for Viceroy DC F&B Outlets. The Sous Chef will grow our seasonal outlets and elevate banquet events. Responsibilities: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced. This is to include all outlets including, room service and rooftop bars. Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards. Working closely with the Director of Food and Beverage and the Executive Chef, the Sous Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel. Responsible for purchasing quality, freshness and price effectiveness to meet guest expectations and budget guidelines. Cleanliness of all related areas is of primary concern to this position. All coolers, floors, equipment, storerooms. All hotel policies shall be adhered to according to the colleague handbook. Teach and supervise food sanitation and handling practices to ensure compliance with all applicable laws. Perform other related duties as required. Comply with all company policies and procedures pertaining to this position and its duties. Qualifications: Maintain consistent verbal and written communication with colleagues and guests. Ability to develop menus based on restaurant concepts required. A minimum of 5-7 years’ experience as a Sous Chef in a similar size operation with experience in Food and Beverage Management as well. Experience in a lifestyle hotel/resort background preferred. Excellent knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required. Ability to lead and manage in an organization where people are considered the most important asset. Bilingual (English and Spanish preferred). Viceroy Hotels & Resorts participates in the Department of Homeland Security's E-Verify Program to verify the employment eligibility of all newly hired employees. EOE. #J-18808-Ljbffr