Banquet Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $80,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

employee recognition programs

Job Description

The Shoreham Hotel, part of the esteemed Omni Hotels & Resorts brand, is nestled in the vibrant Woodley Park neighborhood of Washington, DC. Known as a true urban oasis within the nation's capital, the Omni Shoreham Hotel is a historic landmark that has proudly hosted numerous presidents, dignitaries, political events, and inaugural balls. This prestigious hotel blends rich history with the modern comforts and amenities expected by discerning guests today, making it a beloved destination for visitors and locals alike.

As part of the Omni Hotels & Resorts family, the Shoreham Hotel is known for its commitment to excell... Show More

Job Requirements

At least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen
Proven culinary skills and ability to lead, develop and motivate staff
Excellent written and verbal communication skills
Organizational skills
Creativity and awareness of new food trends
Experience with banquets
Computer literacy
Basic mathematical skills
Ability to work flexible schedule including nights, weekends and holidays
College education and/or culinary degree preferred

Job Qualifications

At least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen
Proven culinary skills
Ability to lead, develop and motivate staff
Excellent written and verbal communication skills
Strong organizational skills
Creativity and knowledge of new concepts and food trends
Banquets experience
Computer literacy
Basic mathematical skills with ability to create and understand financial reports
Flexible schedule including nights, weekends and holidays
College education and/or culinary degree preferred

Job Duties

Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards
Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews
Focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment
Monitor, analyze and control all labor and food costs
Prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved
Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus
Assume the responsibilities of the Executive Chef in his or her absence
Schedule staff according to budget and business forecast
Provide kitchen support for banquet functions
Oversee proper handling and tracing of banquet food returns at end of functions
Direct proper sanitation of all kitchen facilities and equipment
Comply with EcoSure and health code standards for sanitation
Ensure that all kitchen equipment is in good working order
Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness)
Know expectations and ensure that staff understands them and that they execute said expectations within the proper guidelines
Provide support and leadership to accomplish our Medallia food quality score
Check and control sign-in and sign-out procedures for kitchen staff
Perform any other job related duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: