What are the responsibilities and job description for the Sous Chef (Banquets) position at The Watergate Hotel?
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.
As the Sous Chef, you will be working very closely with the Executive Chef, managing the operational requirements of a kitchen and the kitchen brigade. A Sous Chef will work as a hands-on Team Member who will motivate and inspire the Team to provide a food production experience that meets and exceeds customer expectation at all times. Specifically, a Sous Chef will perform the following tasks to the highest standards:
* Contribute to menu creation by responding and incorporating Guest feedback
* Ensure the consistent production of high quality food through all hotel food outlets
* Manage customer relations when necessary, in the absence of the Executive Chef
* Ensure resources support the business needs through the effective management of working rotations
* Support brand standards through the training and assessment of the Team
* Contribute to food and beverage revenue through effective food cost control
* Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
Qualifications:
Previous experience as a Chef de Partie or Sous Chef
Excellent planning and organizing skills
Ability multi-task and meet deadlines
Strong supervisory skills
A current, valid, and relevant trade qualification (proof may be required)
A creative approach to the production of food
A passion for producing high quality food
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred
