Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
weekly pay
Leaders of the month/year
Annual performance appraisals
Wage increase opportunities
Annual Team Member Banquets
Team member engagement survey
Discounted room rates for team members
Job Description
B. F. Saul Company Hospitality Group is a prominent subsidiary of the largest private real estate company in the Washington, D.C. area, boasting over 130 years of experience and a strong reputation in the hospitality industry. The Group manages a robust portfolio of more than 20 business-class hotels, aligned with prestigious brands such as Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. Additionally, it operates notable properties including The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. This extensive network is supported by a dedicated team of over 1,000 hospitality professionals who bring enthusiasm and expertise to delivering... Show More
Job Requirements
- Minimum of three years’ experience as sushi cook in a fast-paced fine dining establishment
- Japanese cuisine experience 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
- Ability to read, write and speak in English
- Ability to read and interpret documents such as 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
- Promote safety, comply with fire regulations
- Working knowledge of health, safety & sanitation procedures
- Maintain clean premises and proper sanitation
- Ensure security procedures are operational
- Required 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
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
- Ability to read, write and speak in English
- Ability to read and interpret documents such as 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
- Promote safety, comply with fire regulations
- Working knowledge of health, safety & sanitation procedures
- Maintain clean premises and proper sanitation
- Ensure security procedures are operational
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
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