Join the Culinary Team at Hilton Capitol Hill Hilton Capitol Hill managed by Rebel Hotel Company, is seeking an experienced, passionate, and hands-on Sous Chef to join our culinary leadership team. Located on DC's Capitol Hill, our hotel is a couple of blocks from Washington Union Station and the United States Capitol. Gallaudet University is 1.5 miles away, and Reagan National Airport (DCA) is five miles away. Iconic museums, monuments, and parks are just a few minutes away. We offer over 20,000 sq. ft. of event space, plus on-site dining. At Rebel Hotel Company, we believe hospitality is built by empowered teams, genuine service, and leaders who inspire others to succeed. If you're ready to grow your career with an innovative hospitality company that values creativity, accountability, and teamwork, we'd love to hear from you. Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Job Duties & Functions
• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel.
• Comply at all times with company standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Maintain a friendly and warm demeanor at all times.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees
• Assist in the achievement of departmental objectives and goals
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget, adjust food requisitions and controls waste
• Be familiar with all company policies and house rules as well as hospitality terminology.
• Ensure that plating standards and use records are posted according to company standards.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the General Manager, Director of Food & Beverage, or Executive Chef.
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