Executive Sous Chef at CUT Restaurant by Wolfgang Puck
Rosewood Hotels and Resorts
Job Description Executive Sous Chef
Competitive Benefits: Medical, Dental, Vision Benefits Free Parking (if available) Competitive Pay Rates 401k Plan and up to 3% match after 1 year Paid Time Off (Vacation, Holidays, Sick and more) Complimentary Room Nights- up to 12 after 3 months Restaurant Discount- 50% off F&B after 3 months Complimentary Meal during your shift Life Insurance and AD&D Complimentary Short-Term Disability Complimentary Long-Term Disability Pre-tax commuter benefits Flexible schedules Tuition Reimbursement up to $500 per year after 1 year of service A clear career pathway - career advancement opportunities
CUT by Wolfgang Puck at Rosewood Washington DC One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood. CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu. Overview: The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.
Job Description: Support, maintain, adhere to and train all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government.The Executive Sous Chef is responsible for the day-to-day successful operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The Executive Sous Chef is also responsible for the daily and seasonal menus, staff management and production planning. Responsible for all aspects of managing the kitchen and kitchen associates, ensuring food quality, preparation of all menu items and proper handling and 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. 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 kitchen 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 Cafeteria. Support and assist all departments within the hotel and restaurant. Conduct daily shift briefings to kitchen and stewarding associates. Ensure all kitchen associates are aware of standards and expectations, including Cooks, Sous Chefs 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, daily specials, promotions and updating menus. 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 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 five years' overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra-luxury 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 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: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel and restaurant operations management to include marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, pricing, labor, expenses ) in order to drive revenue and make decisions affecting the finances of the business. Familiarity with operating inventory control procedures. 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: $90000 - $95000
Competitive Benefits: Medical, Dental, Vision Benefits Free Parking (if available) Competitive Pay Rates 401k Plan and up to 3% match after 1 year Paid Time Off (Vacation, Holidays, Sick and more) Complimentary Room Nights- up to 12 after 3 months Restaurant Discount- 50% off F&B after 3 months Complimentary Meal during your shift Life Insurance and AD&D Complimentary Short-Term Disability Complimentary Long-Term Disability Pre-tax commuter benefits Flexible schedules Tuition Reimbursement up to $500 per year after 1 year of service A clear career pathway - career advancement opportunities
CUT by Wolfgang Puck at Rosewood Washington DC One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood. CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu. Overview: The Executive Sous Chef is responsible for the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, staff management and production planning.
Job Description: Support, maintain, adhere to and train all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government.The Executive Sous Chef is responsible for the day-to-day successful operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The Executive Sous Chef is also responsible for the daily and seasonal menus, staff management and production planning. Responsible for all aspects of managing the kitchen and kitchen associates, ensuring food quality, preparation of all menu items and proper handling and 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. 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 kitchen 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 Cafeteria. Support and assist all departments within the hotel and restaurant. Conduct daily shift briefings to kitchen and stewarding associates. Ensure all kitchen associates are aware of standards and expectations, including Cooks, Sous Chefs 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, daily specials, promotions and updating menus. 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 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 five years' overall culinary experience with at least two years in an Executive Sous Chef position in a luxury or ultra-luxury 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 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: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel and restaurant operations management to include marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, pricing, labor, expenses ) in order to drive revenue and make decisions affecting the finances of the business. Familiarity with operating inventory control procedures. 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: $90000 - $95000
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