Viceroy Hotel Group
Sous Chef
Viceroy Hotel Group, Washington, District of Columbia, us, 20022
Cultivate your career with Viceroy Hotel Group and be a part of the Hotel Zena team!
Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center - Hotel Zena welcomes those who have passion for being part of a bold new story.
We are in search for a Sous Chef to lead the culinary efforts for Hotel Zena's restaurant, Figleaf. 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, including all outlets such as 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.
Work closely with the Director of Food and Beverage and the Executive Chef to 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.
Ensure cleanliness of all related areas, including coolers, floors, equipment, and storerooms.
Adhere to all hotel policies as per 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 3-5 years’ experience as a Sous Chef in a similar size operation with experience in Food and Beverage Management.
Experience in a lifestyle hotel/resort background preferred.
Excellent knowledge of computer accounting programs, math skills, and 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.
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Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center - Hotel Zena welcomes those who have passion for being part of a bold new story.
We are in search for a Sous Chef to lead the culinary efforts for Hotel Zena's restaurant, Figleaf. 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, including all outlets such as 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.
Work closely with the Director of Food and Beverage and the Executive Chef to 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.
Ensure cleanliness of all related areas, including coolers, floors, equipment, and storerooms.
Adhere to all hotel policies as per 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 3-5 years’ experience as a Sous Chef in a similar size operation with experience in Food and Beverage Management.
Experience in a lifestyle hotel/resort background preferred.
Excellent knowledge of computer accounting programs, math skills, and 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