Sous Chef - DC

Title

Sous Chef - DC

About the Organization WELCOME TO YOTEL

A hotel that moves as fast as you. YOTEL has prime locations around the world for you to get centred quickly. Staying with us means spending time in the world's smartest places, where desirable, tech and design-led environments make a real connection with modern travellers on the go.

MAKING YOUR HOTEL EXPERIENCE NON-STOP

YOTEL offers guests a hotel experience that challenges the status quo, with a promise to deliver a different kind of stay through awesome people, smart design and the creative use of technology.

Location YOTEL Washington DC Position Sous Chef - DC Description

Position Overview:

YOTEL Washington DC is currently seeking a talented and motivated Sous Chef to join our team and support both our restaurant and banquet operations. Coordinates activities and training of cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties:

Major Duties & Responsibilities

• Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.
• Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies.
• Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.
• Devises special dishes and develops recipes.
• Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.
• Inspecting kitchen preparation stations for proper set up, neatness and cleanliness.
• Demonstrating proper food handling and sanitation techniques.
• Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Testing cooked foods by tasting and smelling those. Ensuring foods are stored and kept at proper holding temperatures, through the use of thermometers. Addressing guest complaints concerning food. Confirming all food items leaving the kitchen meet set standards. Expediting food service
• Demonstrates team work; is dependable and productive.
• Has knowledge of and assist in all emergency procedures as required.
• Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards.
• Meet with the Stewarding Team to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Assist with scheduling and managing payroll

Position Requirements

Qualifications:

• Proven experience as a Sous Chef or in a similar leadership role in a professional kitchen.

• Strong knowledge of culinary techniques, banquet service, and kitchen operations.

• Excellent leadership, organizational, and communication skills.

• Ability to work under pressure in a fast-paced environment.

• Culinary degree or certification preferred; Food Protection Manager Certification (ServSafe or equivalent) required

• Ability to work a flexible schedule to include weekends and holidays.

Salary Annual Salary: 70k to 75k Rate Of Pay Shift Flexible schedule and shift Full-Time/Part-Time Full-Time Exempt/Non-Exempt Exempt EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.

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