Sous Chef - Holiday Inn Dulles
Company: HOLIDAY INN DULLES
Location: Sterling
Posted on: January 22, 2023
|
|
|
Job Description:
B. F. Saul Company Hospitality Group is a subsidiary of the
largest private real estate company in the Washington, D.C. area,
and has been in operation for over 130 years. The Hospitality Group
operates a portfolio of more than 20 business class hotels with top
brands from Intercontinental Hotel Groups, Marriott International,
Hilton, and Best Western Hotels: along with The Watermark Hotel,
The Hay-Adams Hotel, and Perch Putt. These properties are operated
by a team of more than 1,000 enthusiastic hospitality
professionals!
This position as the Sous Chef works closely with the Executive
Chef to ensure the culinary department operates effectively,
including adherence to health regulations. Follows brand standards
to ensure menus, presentation, food quality, and timely delivery
meets client's needs. Effective management of assigned staff to
ensure achievement of overall financial results, guest satisfaction
and positive team members relations.
B. F. Saul Company Hospitality Group invites you to take your
career to the next level! As a leading Owner and Management Company
in the Hospitality Industry, our commitment to our team is in our
One Team! values. Our integrated approach in obtaining top talent
ensures key players who are committed to their professional and
personal development represent our hotels, have a sound
understanding of the industry, and possess significant attributes
to enhance our culture. Joining our team says you are committed to
guest satisfaction and promise to uphold the highest level of
integrity.
Annual Salary: $60,000 + benefits
Responsibilities
-Food Quality and Production: Accountable for managing staff to
ensure highest level of food quality and production to standards.
Responsible for daily line checks, expediting for quality control
and other follow up as necessary. Ensures food preparation and
delivery standards are met for banquet events and all outlets
including restaurant, room service, concierge, and a la carte
service.
-Presentation and Menu Development:Ensures outstanding presentation
through use records and photographs, and monitoring that plate set
ups meet the photo-record standards. Depending on brand standards,
meets menu revision timelines. Accountable for entire process
including internal and competitive set analysis, and menu
engineering. Upon completion of menu changes, trains team and
develops new menu items, use records, and photographs. Communicates
effectively with all other hotel managers involved to ensure
overall menu changes occur effectively and by the deadline.
-Cost Control:Responsible for management of kitchen expenses to
maximize hotel profitability. Responsible for effective labor
management through proper scheduling, monitoring, and adjusting
based on business needs. Follows B. F. Saul Company Hospitality
Group procurement guidelines and applies good business judgment,
controlling food cost while maximizing food and beverage revenue.
Assists with the preparation and management of the department
budget. Manages and maintains company assets to stay within budget
guidelines and prolong the life of company resources.
-Guest Service: Accountable for guest satisfaction by ensuring food
and beverage standards are met. Identifies and addresses guest
concerns in a timely and efficient manner. Works side by side with
kitchen staff to train and model appropriate operational standards
including adhering to ticket times while maintaining high food
quality.
-Training: Responsible for the training all team members and
ensuring training records are maintained. Analyzes quality issues,
identifies training needs and ensures implementation to improve
results. Utilizes available resources and adheres to B. F. Saul
Company Hospitality Group training policies. Ensures all company,
brand, and department specific training requirements are met.
-Safety/Risk Management: Conduct routine inspections of food and
beverage operations to maintain quality food, beverage and
kitchen/restaurant standards per B. F. Saul Company Hospitality
Group, brand, local, state and federal regulations. Ensures a clean
and safe work environment, and follows all B. F. Saul Company
Hospitality Group procedures for guest/team member's incidents.
-People Management: Responsible for interviewing, hiring, coaching,
and development of all team members. Evaluates staff performance
and takes appropriate corrective action as needed to hold team
members accountable. Motivates staff by setting goals, providing
ongoing feedback, and rewarding/recognizing team members.
-Self/Workload Management: Responsible for effective self/workload
management. Demonstrates clear written and verbal communication
skills. Promotes collaboration and positive, professional work
environment. Attends all daily, weekly and/or monthly
department/hotel meetings to ensure proper communication/planning
occurs. Adheres to all B. F. Saul Company Hospitality Group
Standard Operating Procedures.Qualifications
-REQUIRED SKILLS AND EXPERIENCE
-Education: High school diploma or GED required. College and/or
culinary degree or equivalent experience required. Serve Safe or
approved equivalent certification, or the ability to obtain
certification is required.
-Experience/Knowledge/Skills/Abilities: 5+ years of progressive
kitchen supervisory experience required. Must be detail oriented,
have ability to communicate well with all levels within and outside
the organization, and be able to problem-solve with team members.
Must be able to manage multiple priorities in a fast-paced
environment.
-Physical Requirements: Ability to lift, push, and pull up to 50
pounds on a regular basis throughout shift. Requires ability to
work extended hours based on business needs, with physically
demanding responsibilities such as walking, standing, carrying, and
lifting throughout the extended shift.
-PREFERRED SKILLS AND EXPERIENCE
-Experience/Knowledge/Skills/Abilities: Prefer 2 or more years as a
chef in a hotel setting of similar size, brand, and reputation for
outstanding service. Benefits:
-Well-Being Benefits:
-Health Insurance
-Dental & Vision Insurance
-Short & Long Term Disability
-Flexible Leave and Vacation Policy
-Long Term Planning:
-401(k) Retirement Program
-Paid Life Insurance
-Tuition Reimbursement
-Team Member Programs:
-Our Big 3 Mission Statement Leaders of the Month/Year
-Annual Performance Appraisals and Wage Increase Opportunities
-Annual Team Member Banquets
-Annual Team Member Engagement Survey
-Discounted Room Rates for Team Members, Family and Friends
-Complimentary Room Stays
-Flexible Hours
-Weekly Payroll
#oneteam
B. F. Saul Company Hospitality Group is proud to be an equal
opportunity workplace dedicated to pursuing and hiring diverse
professionals.
Equal Opportunity Employer/Veterans/Disabled
PI201786360
Keywords: HOLIDAY INN DULLES, Sterling , Sous Chef - Holiday Inn Dulles, Hospitality & Tourism , Sterling, Virginia
|
Click
here to apply!
|
