Sous Chef at CUT Restaurant by Wolfgang Puck

Job Description

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At Rosewood Washington DC we offer Competitive Benefits:

• Medical, Dental, Vision Benefits
• Competitive Pay Rates
• Cellphone Stipend ($40/month)
• 401k Plan after 3 months and 3% Match after 1 year of service
• Paid Time Off (Vacation, Holidays, Sick and more)
• Complimentary Room Nights- up to 12
• Restaurant Discount- 50% off F&B
• Complimentary Meal during your shift
• Life Insurance and AD&D Complimentary
• Complimentary Short-Term and Long Term Disability
• Pre-tax commuter benefits
• Flexible Schedules
• Tuition Reimbursement up to $500 per year
• A clear career pathway - career advancement opportunities

Overview: 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. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Responsibilities:

• Support, maintain, train and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government.
• 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.
• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards.
• Oversee daily operations of all Outlets, In Room Dining, Banquets, Private Events and Associate Dining area.
• Conduct daily shift briefings to kitchen and stewarding associates.
• Ensure all kitchen associates are aware of standards and expectations, including butchers, cooks, tournants and stewards.
• 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.
• Have full knowledge of all menu items, daily features and promotions.
• Assist in the creating of new menu dishes.
• Balance operational, administrative and associate needs to include annual reviews, scheduling, coaching, on-boarding and training.
• Assist with food ordering, monthly inventory and daily invoicing.
• Ensure proper staffing and scheduling in accordance to productivity guidelines.
• Ensure the cleanliness and maintenance of all work areas, utensils and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned by the Executive Chef and Executive Sous Chef.
• The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.

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: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; 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 with all kitchen associates; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service associates and other departments; ability to ascertain staff training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work varies shifts, work in a noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.

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 of supplies, restaurant equipment, furniture, plates and flat ware. 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 up a minimum of 35 pounds.

Licenses & Certifications: Valid ServSafe Food Protection Manager Certificate.

Salary: $75,000

About Us

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Brilliantly positioned in the heart of Georgetown along the historic C&O Canal, Rosewood Washington, D.C. provides guests with premium access to the vibrant cultural epicenter of the nation's capital. The hotel's 57 rooms, including 12 suites and 8 townhouses, combine traditional refinement with a thoroughly modern sense of sophistication. From plush furnishings to intuitive technology, every element has been thoughtfully considered to create comfortable, residential-style living spaces equally suited to business and leisure travel. Wolfgang Puck takes on Washington. Witness the evolution of his acclaimed culinary concept at CUT D.C., which draws on the region's finest farms and fisheries to showcase the variety of the Mid-Atlantic, as well as CUT Bar and Lounge and CUT Above.