Exec Sous Chef

Compensation

$80,000 - $84,000

JOB OVERVIEW

Responsible for the overall operation of the kitchen in absence of the Executive Chef, to include writing menus, specials and tastings, hiring and training employees, meeting a monthly budget food cost and labor cost, Social Media, meeting Hilton standards on food safety and quality and providing a high quality employee meal.

EDUCATION/EXPERIENCE

• Must have at least 3-5 years cooking experience.
• Must have at least 2 years supervisory experience in a kitchen with similar capacity of 23,000 sq. ft. meeting space and 367 rooms.
• High school graduate, college degree preferred.
• ServSafe and DC Food Safety Certification required.
• Relevant military experience in a comparable capacity

JOB DUTIES

Kitchen Operations

• Know all menu items and enforce the proper preparation and presentation on all items daily.
• Know all procedures and menus for all meal periods, breakfast, Sunday Brunch, lunch and dinner. Know all breakfast buffet & Sunday Brunch procedures and occasionally work with the buffet cook to train him/her and ensure quality.
• Food Safety:
  
  
  
  • Maintain all food safety procedures as required by Washington, DC and by Hilton standards.
  • Keep proper usage, cooling and reheating records.
  • Take ownership of the cleanliness of the kitchen and the condition of the walk-ins.
  • Must take the ServSafe course and pass the test to be certified.
  
  
  
  
• Ability to control of food and labor costs. Control the amount of prep done.
• Responsible for writing the Restaurant and Banquet menus in coordination with the Executive Chef.
  
  
  
  • Review restaurant menus quarterly with Executive Chef.
  • Participate in Hilton Promotions
  • Write use records for all restaurant and banquet menu items to include a complete recipe book with photos of proper presentation.
  
  
  
  
• Responsible for reading weekly BEO's and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurant and Lounge are in house at all times.
• Conduct tastings with team members to ensure consistency and quality control.
• Assist Executive Chef with inventory of all items in the Kitchen.
• Create Specials and promote the Restaurant.

Staff Management

• Assist in holding a pre-shift meeting with staff prior to reporting to stations.
• Be prepared for each daily activity and review any variations with management and staff. Ensure correct staffing during peak periods and high occupancy.
• Assist in planning, assigning and directing work of associates.
• Assist in monitoring the performance of associates on an on-going basis and provide feedback. Write performance reviews for staff members with guidance from Executive Chef. Reward, discipline and document associate performance and provide timely counseling. Address associate complaints and resolve problems.
  
  
  
  • All performance reviews must be reviewed by the Director of Human Resources before delivered.
  
  
  
  
• Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff with guidance from the Executive Chef and Director of Human Resources.
• Select qualified, goal and service oriented individuals and develop these individuals with clear guidelines to associates with guidance from the Executive Chef.
• Ensure staff is properly groomed and uniformed at all times.
• Ensure work area cleanliness is maintained at all times.
• Prepare and post weekly schedules in accordance to guest needs and staff availability
• Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• Conduct frequent hospitality audits to ensure the staff are conducting themselves in the manner appropriate for the department. Ensure service standards are in place.
• Be a team player and encourage the teamwork attitude among staff.
• Prepare payroll on a daily basis.
  
  
  
  • Ensure that all employees receive their paid and unpaid breaks.
  
  
  
  
• Promote open channels of communication between all hotel departments.

Training

• Assist in training all new employees, and ongoing training of existing employees, including cross training for all positions. Use employee training documentation to record all areas of training completed and turn them into Human Resources to be included in the employee file.
• Ensure all associates are safety conscious and trained in safe work practices.
• Have a thorough knowledge of and comply with hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.

ADMINISTRATIVE

• Hold department meetings and attend inter-departmental meetings.
• Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction.
• Notify management of any pertinent information related to shift activities.
• Follow Executive Chef's instructions and completes other duties as directed or assigned.
• Assist in safety and maintenance by tracking items in HotSos for relevant department
• Manage all outlets of Social Media.

• Conduct inspections of work areas regularly and address items that need attention.
• Monitor departmental, payroll and supply expenses in accordance with budgetary goals.
• Determine the requirements for and the follow up on special groups, VIPs, etc.
• Maintain close control and inventory of uniforms, supplies, and equipment.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Occasionally.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Frequently. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Frequently. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Frequently.

CLIMBING: Rarely. Use of stepstool.

LEG/FOOT USE: Constantly.

REACHING (OVERHEAD/EXTENSION): Constantly. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Frequently.

LIFTING/CARRYING: Constantly lifting/moving up to 15 pounds. Occasionally lifting/moving up to 30 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.

VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances.

WORKING CONDITIONS

Safety Requirements: Follow Safety Data Sheets that are applicable to chemicals used in your work area. Personal Protective Equipment must be worn as directed by Safety Data Sheets or trainings. Must wear slip resistant shoes. Follow all Safety precautions outlined in Safety Meetings and Trainings.

Exposure to chemicals, noise, vibrations: Exposure to basic cleaning supplies; moderate noise conditions of a kitchen.

Operation of equipment/tools/vehicles: Equipment to include computers and printers, 10 key calculators, telephone, fax, copier, etc.; occasionally will drive company van.

Work is mostly indoors, protected from weather, but not necessarily inside temperature changes. Some work is outdoors and/or at off-site facilities.

BENEFITS

Our healthcare package includes medical, dental, vision and other benefits.

The Hilton DC National Mall is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to alesia.green@hiltondcnationalmall.com or call 202-484-1000 to let us know the nature of your request.

Dedicated - Devoted to a task or purpose with loyalty or integrity
Detail Oriented - Capable of carrying out a given task with all details necessary to get the task done well
Leader - Inspires teammates to follow them
Team Player - Works well as a member of a group
Thought Provoking - Capable of making others think deeply on a subject

Work-Life Balance - Inspired to perform well by having ample time to pursue work and interests outside of work
Self-Starter - Inspired to perform without outside help
Flexibility - Inspired to perform well when granted the ability to set your own schedule and goals

Technical/other training of Culinary Arts (preferred)

2 - 5 years: Culinary Experience (required)
2 - 5 years: Union Experience (preferred)
2 - 5 years: Hotel Experience (preferred)

Skills