Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $51,900.00 - $70,100.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Mentoring
Job Description
The Shoreham Hotel, a distinguished landmark among Washington, D.C. hotels, has been a symbol of luxury and elegance since its establishment in 1930. Located in a premier residential and diplomatic neighborhood, this Omni-branded resort spans 13.5 acres and offers guests an exceptional experience with over 100,000 square feet of flexible meeting and event spaces, pristine gardens covering 4.5 acres, outdoor terraces, an outdoor pool, and a health club. Known for hosting presidents, world leaders, and inaugural balls, the Shoreham Hotel combines historic charm with modern amenities in the heart of the Nation's Capital. It is part of the Omni Hotels... Show More
Job Requirements
- At least 2 years of culinary management experience
- Proven culinary skills
- Excellent communication and organizational skills
- Creativity and familiarity with current food trends
- Experience with banquets
- Computer literacy
- Basic math skills and ability to interpret financial data
- Ability to work flexible hours 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 with ability to lead, develop and motivate staff
- Excellent written, verbal communication and organizational skills
- Creativity and knowledge of new culinary concepts and food trends
- Banquets experience required
- Computer literacy
- Basic mathematical skills and ability to understand financial reports
- Ability to work flexible schedule including nights, weekends and holidays
- College education and/or culinary degree preferred
Job Duties
- Manage daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure quality and consistency
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews
- Monitor, analyze and control all labor and food costs, prepare reports, charts and schedules to meet or exceed budgets
- Assist the Executive Chef in creating, costing and implementing menus for outlets, banquets, seasonal and special events
- Assume Executive Chef responsibilities in their absence
- Schedule staff according to budget and business forecast
- Provide kitchen support for banquet functions
- Oversee proper handling and tracing of banquet food returns
- Direct proper sanitation of all kitchen facilities and equipment
- Ensure compliance with EcoSure and health code standards
- Monitor kitchen equipment maintenance and proper operation
- Maintain cleanliness and rotation in all walk-in coolers
- Ensure staff understands and executes performance expectations and standards
- Support and lead to achieve Medallia food quality scores
- Check and control sign-in and sign-out procedures for kitchen staff
- Perform other job-related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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