Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
Viceroy Hotels & Resorts is a recognized leader in the luxury hospitality industry, known for crafting unique, authentic lifestyle experiences that combine bold design with intuitive service in highly sought-after locations worldwide. The brand embraces a modern luxury vibe, driven by its promise, "Remember to Live," which encourages creating lifelong memories for guests through exceptional hospitality and innovative experiences. Viceroy Hotels stands as a beacon of creativity and innovation, drawing on the rich diversity and talent of its team to deliver extraordinary guest experiences in dynamic environments.
Nestled in the vibrant Logan Circle neighborhood, Viceroy Washington DC captures t... Show More
Nestled in the vibrant Logan Circle neighborhood, Viceroy Washington DC captures t... Show More
Job Requirements
- high school diploma or equivalent
- minimum 4 years of progressive kitchen experience or culinary degree with at least 2 years experience
- knowledge of food safety and sanitation standards
- strong leadership and team management skills
- excellent communication skills
- ability to work flexible hours including evenings, weekends, and holidays
- physical ability to perform medium work involving lifting and standing for extended periods
- commitment to maintaining high cleanliness and hygiene standards
- proficiency in food cost control and inventory management
- ability to work well under pressure
- problem-solving and decision-making skills
- organizational and multitasking abilities
- willingness to comply with all hotel policies and procedures
Job Qualifications
- at least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field
- knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations
- ability to work long hours
- ability to exert medium work effort (up to 50 pounds occasionally, 20 pounds frequently or constantly)
- maintain a warm and friendly demeanor at all times
- effective communication skills both verbal and written with all levels of employees and guests
- effective listening and problem understanding skills
- ability to multitask and prioritize departmental functions
- service-oriented approach with guests and employees
- attendance at all hotel required meetings and training sessions
- participation in manager on duty coverage as required
- compliance with Viceroy Hotel Group attendance standards
- maintain high personal appearance and grooming standards including nametags
- compliance with Viceroy Hotel Group operational standards
- ability to identify and help solve problems
- ability to handle complex information and maintain confidentiality
- bilingual skills in English and Spanish preferred
Job Duties
- work with other food and beverage managers and keep them informed of food and beverage issues as they arise
- oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced
- staff and schedule for all areas of food production to ensure labor costs that are budget-driven while meeting service standards
- direct and assist in the purchasing of all food and dry goods needed to operate to hotel standards
- ensure purchasing quality, freshness, and price effectiveness
- maintain cleanliness of all related areas including coolers, floors, equipment, storerooms
- teach and supervise food sanitation and handling practices to ensure compliance with laws
- keep immediate supervisor informed of all pertinent issues
- coordinate and monitor all phases of loss prevention in kitchen areas
- prepare and submit required reports timely
- monitor quality of all food product and presentation
- prepare and submit required operational reports including wage progress, payroll, revenue, schedules, and quarterly action plans
- oversee daily kitchen and food production operations
- communicate daily forecasts and customer counts to cooks
- respond to guest complaints promptly
- ensure compliance with SOPs in all outlets
- enforce requisition procedures
- conduct staff performance reviews
- implement and monitor corporate promotions including buffet and three-meal concepts
- know and enforce all local health department sanitation laws
- compute daily food cost
- collaborate with Director of F&B to create and implement menus
- assess food portion size, visual appeal, taste, and temperature
- check all stations for proper food storage and sanitation
- verify food purchases for quality and price
- oversee daily activities including food preparation, sanitation, receiving inventories, and food cost reporting
- prepare daily food production sheets
- cut meat, poultry, seafood according to daily business
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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