Executive Chef at The Watergate Hotel

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

140000.0

Posted On

21 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health and Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling

Industry

Hospitality

Description

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. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. General Duties and Responsibilities · Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. · Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. · Establish the day's priorities and assign production and preparation tasks for staff to execute. · Review daily menu specials and offer feedback to Sous Chefs. · Review banquet event orders and make note of any changes. · Communicate both verbally and in writing to provide clear direction to staff. · Take physical inventory of specified food items for daily inventory. · Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. · Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. · Ensure that staff report to work as scheduled; document any late or absent employees. · Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. · Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. · Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. · Observe guest reactions and confer with service staff to ensure guest satisfaction. · Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. · Develop new menu items, test and write recipes. · Assist Catering department with developing special menus for functions; meet with clients as requested. · Review sales and food cost daily; resolve any discrepancies with the Controller. · Ensure that excess items are utilized efficiently. · Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. · Interview and hire new personnel according to hotel policies and standards. · Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. · Comply with attendance rules and be available to work on a regular basis. · Perform any other job related duties as assigned. Experience and Requirements Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.

Responsibilities

Responsible for managing all kitchen operations, personnel, and food preparation to ensure high quality and adherence to standards. This includes developing menus, controlling food and labor costs, and overseeing the training and performance of kitchen staff.