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Posted: Sunday, December 24, 2017 10:07 AM


Company Name: The Watergate Hotel


5 years

Job Details

General Duties and Responsibilities

Assists the Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Responsible for the production and presentation of pastries and other baked goods. Oversees the activities of the pastry staff in the absence of the Pastry Chef.

● Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
● Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
● Establish the day's priorities and assign production and preparation tasks for staff to execute.
● Create daily menu specials and receive feedback from Pastry Chef.
● Review banquet event orders and make note of any changes.
● Communicate both verbally and in writing to provide clear direction to staff.
● Take physical inventory of specified food items for daily inventory.
● Requisition the day’s supplies and ensure that they are received and stored correctly. ● ● Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
● Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
● Ensure that staff report to work as scheduled; document any late or absent employees.
● Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
● Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
● Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
● Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
● Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
● Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
● Review sales and food cost with the Pastry Chef to ensure the department is meeting budgeted costs.
● Ensure that excess items are utilized efficiently.
● Oversee and direct training of new hires in specified phases of the kitchen operation. ● ● Maintain an on-going training program for existing staff. Back to basics training maintained.
● Maintain hotel policies and standards.
● Comply with attendance rules and be available to work on a regular basis.
● Perform any other job related duties as assigned.

Experience and Requirements

● Must have the ability to communicate in English. Requires 5 years professional, working experience with a minimum of 2 years in a supervisory role, a degree in baking and pastry is preferred. Must have an active sanitation certification. Must be able to work a flexible schedule.

● Responsible for delivering outstanding guest service; carefully examines food production to justify food cost and prevents waste; possess knowledge of costing spreadsheet, demonstrate strong knife skills, knowledge of kitchen equipment, has confidence in cooking ability to train pastry cooks, assists with menu planning, enforces food safety and sanitation regulations, visually inspects all food sent from the pastry kitchen, full knowledge of menu, demonstrates leadership and problem solving skills.

● Ensures correct temperatures of kitchen appliances and food daily, report accidents, injuries and unsafe working conditions to the Pastry Chef or Executive Chef, understands time management of tasks and adjusts daily tasks according to priority, demonstrate strong cooking and baking skills on a consistent basis, understands seasonality of food, demonstrates very strong French techniques, thorough knowledge of cake sponges, doughs, breads, breakfast pastries and laminations, mousses, jams, gelato, sorbets, fruit sauces, custard-based sauces, baked custards, chocolate work, etc.

● Requires an understanding of federal, state, and local food sanitation regulations. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50lbs. on a continuous schedule.

● Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.

Compensation details

● Medical/Dental/Vision

• Location: District Of Columbia, Washington, DC

• Post ID: 38893207 washingtondc is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018