Junior Sous Chef- Hotel Washington

1 month ago

Washington, United States Schulte Companies Full time
Job Description

Work today, get paid todayHotel Washingtonbelieves you should bein control of your income, that's why we'reproud to partner withDailyPay, giving you access to your money when and where you need it

Hotel Washingtonis seeking adynamic, service-orientedJunior Sous Chefto join our team in Washington, DCHWis an organization whosesuccess is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do.We are passionatehotelierseager to add like-minded people to our rapidly growing team

What's in it for you?When you joinHWyou'llbe part of ateam committed to an inclusive, employee-focused workplacethat isinvested in your development. We want you to feelengaged, empowered,and excited to grow with us.After all,we believeour greatest and most valuable asset is our peopleHWprovides a rewarding,fun and flexible workenvironment,excitingperks, a robust benefit package and an atmosphere designed to encourage and promotecareer growthwithin the company.

Our Company:Hotel Washingtonisa division of Schulte Companies,a leadingthird-partymanagement company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovativehoteliersand restauranteursoperating more than200locationsacross 38states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle propertiesand restaurants.

JOB DUTIES AND RESPONSIBILITIES

  • Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being produced, and that all food items needed for production are available to team members.
  • Demonstrates sufficient knowledge of menu development techniques, process to develop recipes, plating guides, and menu cards. Responsible for food preparation, storing, and service delivery to customers.
  • Responsible for cleanliness, organization and preparedness of immediate workspaces and adjacent areas.
  • Assists with food inventory tracking such as quantity of supplies ordered and estimated time of shipment arrivals (along with senior kitchen team members, Junior Sous Chefs oversee a variety of logistics). Assists with development of a cross-marketing strategy to increase profits (may include pairing drinks with food served).
  • Delegates tasks to Cooks and/or other kitchen team members for effectiveness in delivery. Ensures safe working conditions are always in place for kitchen and food service team members; investigates and reports all team member injuries or accidents according to established policies and procedures.
  • Monitors all kitchen areas to ensure Health Department, Food and Drug Administration (FDA), and Occupational Safety and Health Administration (OSHA) codes policies are always followed and reports any violation(s) of codes and policies immediately upon discovery.
  • Ensures all logs, requisitions and other necessary paperwork is filled out and submitted in the proper form and timeframe. Controls all purchasing of food products and kitchen equipment. Briefs and communicates with the in-coming and out-going shifts, relaying important information to team members. Assists with special projects as directed by leadership including but not limited to monthly meetings, daily assistance, special banquets, and special guests.
  • Performs other duties as assigned to support the efficient operation of the department.
EDUCATIONAND EXPERIENCE
  • High School diploma or GED is required.
  • Vocational, Technical, or Business certification in related field is preferred.
  • Minimum of four (4) years' experience of large hotel or similar type operation which includes high volume production, catering, and multi-unit aspects is preferred.
  • Demonstrated experience leading larger staff groups as a Lead Cook level or above is preferred.
KNOWLEDGE, SKILLS AND ABILITIES
  • Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.
  • Possess advanced skill level in hands-on training of team members.
  • Intermediate Proficiency in Microsoft Office (Word and Excel) is preferred.
  • Demonstrates knowledge of food preparation and presentation.
  • Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
  • Must have good basic mathematical, organizational and communication skills.
  • Must be an exemplary team member and display the ability to work well with others, follow procedures and take direction.
  • Must be able to wear clean and proper work attire in accordance with Hotel Washington policy.
  • Must be reliable, pleasant and possess a good attitude to provide good service during challenging situations.
  • Able to cope in potentially stressful situations.


PERKS/BENEFITS

Work Today, Get Paid todaywithDaily Pay

Track your daily income with updates after every shift you work

Transfer your earnings instantly or next day

Automatically save a portion of your paycheck

In addition to Daily Pay,Hotel Washingtonoffers a robust selection of perks/benefits that include,but aren't limited to: Paid Time Off, Unlimited Referral Bonuses, Growth and Career Opportunities, Hotel Discounts, 401K, Health/Dental/Vision Insurance, Short-Term/Long-Term Disability, Flexible Spending Accounts, Health Savings Account, Pet Insurance,Dependent Tuition Benefits,EAP Program, Marketplace Discounts at various retailers such as Disney, Apple, AT T, Verizon and more,and a flexible and fun working environment

*Hotel Washingtonis an Equal Opportunity Employer.

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