PM Sushi Chef - Naisho Room at The Watermark

Arlington, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

weekly pay

Leaders of the month/year recognition

Annual performance appraisals

Wage increase opportunities

Annual Team Member Banquets

Annual Team Member Engagement Survey

discounted room rates

Job Description

B. F. Saul Company Hospitality Group is a renowned subsidiary of the largest private real estate firm in the Washington, D.C. area, with a rich history spanning over 130 years. This esteemed Hospitality Group manages an impressive portfolio of more than 20 business-class hotels affiliated with top hotel brands, including Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. Additionally, the group operates iconic properties such as The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. The organization prides itself on employing over 1,000 passionate and dedicated hospitality professionals who strive to deliver exceptional guest experiences across all its... Show More

Job Requirements

Ability to perform each essential duty satisfactorily
Reasonable accommodations for disabilities
Ability to stand, stoop
walk
use hands to finger, handle or feel, lift, reach with hands and arms
talk to hear and taste or smell
Must regularly lift and/or move up to 50 pounds
Occasionally exposed to fumes or airborne particles and extreme heat
Work near moving mechanical parts
Outdoor weather conditions
Noise level in the work environment is usually loud
Ability to read, write and speak in English
Ability to read and interpret safety rules, operating and maintenance instructions and procedure manuals
Ability to speak effectively before employees of the company
Ability to read, analyze, and interpret technical procedures or governmental regulations
Working knowledge of kitchen equipment including slicing machine, juicer, Cryovac machine, circulator small wares equipment
Maintain knowledge of proper maintenance and use of all kitchen equipment
Promote safety, comply with fire regulations
Working knowledge of health, safety and sanitation procedures
Maintain clean premises and proper sanitation
Ensure security procedures are operational

Job Qualifications

Minimum of three years’ experience as Sushi Cook in a fast-paced fine dining establishment
Japanese cuisine experience is preferred
Excellent knowledge of high-quality ingredients and international cuisine
Excellent working knowledge of knives and knife skills
Working knowledge of weights, measures, and various cooking techniques
Excellent customer service skills
Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry)
Professional appearance and demeanor
Strong hands-on training and management skills
Must have excellent people skills and ability to supervise, lead, mentor, coach, evaluate, develop, inspire people, set expectations, recognize achievements, manage conflict, align performance goals, provide feedback, and delegate

Job Duties

Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques
Identify and safely use all kitchen equipment
Ensure all requisitions are processed properly and placed in designated areas
Properly label and date all products to ensure safekeeping and sanitation
Ensure all products are rotated on a first-in, first-out philosophy
Maintain complete knowledge and comply with all departmental policies, service procedures and standards
Assist Executive Chef with the development of new ideas and menus
Regularly restock all kitchen supplies and food items required for service
Maintain supervisory role in absence of the Head Chef
Ensure food quality is superior, efficiently communicate and take action to correct any irregularities
Ensure kitchen equipment is properly maintained and functioning
Conduct daily inventory to ensure proper par levels
Work as a team, assisting all guests / employees’ needs and inquiries
Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees
Ability to work on all stations of the kitchen
Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people
Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items

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.

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