THE HOTEL

Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve.

SUCCESSFUL CANDIDATES WILL POSSESS THE FOLLOWING EXPERIENCE AND QUALIFICATIONS:

• 5+ years sous chef experience in a luxury hotel and/or fine dining establishment are required. Those with direct related Chef de Cuisine experience will be favored.
• Culinary degree is required; in lieu of a Culinary Degree, a combination of education and related experience will be taken into consideration.
• Must be familiar with and have direct experience in menu development.
• Prior experience in managing labor, payroll, and inventories all required.
• Prior experience sourcing products and managing vendor relationships required.
• Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time.
• Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays.
• Must be fluent in English with excellent communication skills.
• Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required).
• Prior experience managing and leading a diverse team of culinary professionals is required.
• Pre-opening experience is preferred.
• Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus).

• Assist the Executive Chef in the set-up of the restaurant concept; assist with writing of pre-opening SOP’s.
• Actively participate in the talent selection for the culinary team during pre-opening and beyond.
• Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants.
• Control and be accountable for achieving both food & labor costs; manage expenses prudently.
• Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis.
• New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Executive Chef to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food.
• Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment.
• Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques.
• Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again.
• Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained.
• Manage workplace safety initiatives.
• Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies.
• Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff.
• Manage outside vendor relationships to ensure quality and continuous availability of product is in place.
  Requirements: