Rosewood Hotels and Resorts
Sous Chef at CUT Restaurant by Wolfgang Puck
Rosewood Hotels and Resorts, Washington, District of Columbia, us, 20022
Sous Chef at CUT Restaurant by Wolfgang Puck
General Information
Country/Region: United States of America
Province/City: Washington, DC
Location: Rosewood Washington D.C.
Department: Food & Beverage - Culinary
Job Type: Full-time Permanent
About Rosewood Washington DC
Ideally located in the charming neighborhood of Georgetown, alongside the historic C&O Canal, Rosewood Washington, D.C. features 55 rooms including 12 suites and six townhouses. The hotel, which opened in 2013, offers ample privacy, bespoke guest services and a tangible connection to the culture and traditions of the nation’s capital.
Overlooking the picturesque canal, CUT by Wolfgang Puck and CUT Bar surprise and delight with a creative, seasonally inspired menu and masterful libations.
Sous Chef Responsibilities:
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.
Communicate effectively with the culinary team, other hotel and restaurant teams and encourage guests’ feedback.
Actively share ideas, opinions and suggestions to improve the environment and menus.
Consistently offer professional, friendly and proactive guest service while supporting fellow associates.
Oversee daily operations of food production for all Outlets, In Room Dining, Banquets, Private Events and Associate Dining area.
Ensure all kitchen associates are aware of standards and expectations.
Support Outlet Managers by keeping open lines of communication regarding guest and kitchen feedback.
Maintain and enhance the food products through creative menu development and presentation.
Balance operational, administrative and associate needs, including annual reviews, scheduling, coaching, onboarding and training.
Assist with food ordering, monthly inventory and daily invoicing.
Ensure proper staffing and scheduling in accordance to productivity guidelines.
Follow all safety and sanitation policies when handling food and beverage.
Other duties as assigned by the Executive Chef and Executive Sous Chef.
Qualifications:
Experience: Minimum two years' experience in a similar capacity for a 4- or 5-star hotel or restaurant.
Education: High School Diploma/equivalent education required. Formal culinary training is preferred, or an equivalent combination of education and work-related experience.
General Skills:
Attention to detail, speed and accuracy.
Ability to prioritize, organize and follow-up.
Clear thinker, remaining calm and resolving problems using good judgment.
Ability to work cohesively with co-workers as part of a team.
Ability to maintain confidentiality of guest information and pertinent hotel data.
Schedule:
Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
Technical Skills:
Ability to enforce hotel's standards, policies and procedures.
Ability to motivate kitchen staff and maintain a cohesive team.
Ability to ascertain staff training needs and provide such training.
Ability to work well under pressure.
Ability to transport cases of received goods and pots and pans of food.
Ability to operate, clean and maintain all equipment required in job functions.
Language:
Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements:
Must be able to exert physical effort in transporting supplies, restaurant equipment, furniture, plates and flatware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds.
Licenses & Certifications:
Valid ServSafe Food Protection Manager Certificate.
Rosewood Washington DC requires all employees to be fully vaccinated against COVID-19, and applicants are required to submit proof of vaccination prior to starting employment.
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General Information
Country/Region: United States of America
Province/City: Washington, DC
Location: Rosewood Washington D.C.
Department: Food & Beverage - Culinary
Job Type: Full-time Permanent
About Rosewood Washington DC
Ideally located in the charming neighborhood of Georgetown, alongside the historic C&O Canal, Rosewood Washington, D.C. features 55 rooms including 12 suites and six townhouses. The hotel, which opened in 2013, offers ample privacy, bespoke guest services and a tangible connection to the culture and traditions of the nation’s capital.
Overlooking the picturesque canal, CUT by Wolfgang Puck and CUT Bar surprise and delight with a creative, seasonally inspired menu and masterful libations.
Sous Chef Responsibilities:
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.
Communicate effectively with the culinary team, other hotel and restaurant teams and encourage guests’ feedback.
Actively share ideas, opinions and suggestions to improve the environment and menus.
Consistently offer professional, friendly and proactive guest service while supporting fellow associates.
Oversee daily operations of food production for all Outlets, In Room Dining, Banquets, Private Events and Associate Dining area.
Ensure all kitchen associates are aware of standards and expectations.
Support Outlet Managers by keeping open lines of communication regarding guest and kitchen feedback.
Maintain and enhance the food products through creative menu development and presentation.
Balance operational, administrative and associate needs, including annual reviews, scheduling, coaching, onboarding and training.
Assist with food ordering, monthly inventory and daily invoicing.
Ensure proper staffing and scheduling in accordance to productivity guidelines.
Follow all safety and sanitation policies when handling food and beverage.
Other duties as assigned by the Executive Chef and Executive Sous Chef.
Qualifications:
Experience: Minimum two years' experience in a similar capacity for a 4- or 5-star hotel or restaurant.
Education: High School Diploma/equivalent education required. Formal culinary training is preferred, or an equivalent combination of education and work-related experience.
General Skills:
Attention to detail, speed and accuracy.
Ability to prioritize, organize and follow-up.
Clear thinker, remaining calm and resolving problems using good judgment.
Ability to work cohesively with co-workers as part of a team.
Ability to maintain confidentiality of guest information and pertinent hotel data.
Schedule:
Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
Technical Skills:
Ability to enforce hotel's standards, policies and procedures.
Ability to motivate kitchen staff and maintain a cohesive team.
Ability to ascertain staff training needs and provide such training.
Ability to work well under pressure.
Ability to transport cases of received goods and pots and pans of food.
Ability to operate, clean and maintain all equipment required in job functions.
Language:
Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements:
Must be able to exert physical effort in transporting supplies, restaurant equipment, furniture, plates and flatware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds.
Licenses & Certifications:
Valid ServSafe Food Protection Manager Certificate.
Rosewood Washington DC requires all employees to be fully vaccinated against COVID-19, and applicants are required to submit proof of vaccination prior to starting employment.
#J-18808-Ljbffr