Upscale Sous Chef - Menu Creation & Team Leadership

TCMA for Ronald Reagan Building and International Trade Center; Washington (District of Columbia); On-site; USD 65,000 - 90,000; Full time

Job summary

Trade Center Management Associates (TCMA) in Washington, DC is seeking a talented Sous Chef to join its culinary team. This role coordinates/oversees the activities of all food production staff to ensure top quality and timely service.

Responsibilities include supervising food ordering, production, holding and storage, training, scheduling, and assisting in menu development. The position requires strong leadership and adherence to TCMA standards.

Qualifications

• Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant.
• Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment.
• Experience in pastry and dessert production.
• Excellent culinary skills and knowledge of food productions techniques and standards.
• Thorough knowledge and understanding of kitchen equipment use and operation.
• Ability to speak, read and write English.
• Ability to work flexible schedule to include evenings, weekends and holidays.

Responsibilities

• Staffing levels in the kitchen must be maintained to provide for optimal performance of all duties.
• Represent Chef in his/her absence.
• Adhere to departmental guidelines, policies and procedures.
• Ensure cost effective operation of food production activities, including labor management, product use and sanitation standards.
• Establish and oversee kitchen opening and closing operations.
• Ensure all food preparation adheres to standardized recipes and presentation guides.

Skills

Quality food production

Supervisory experience

Pastry & dessert production

Culinary skills

English literacy

Job description

Trade Center Management Associates (TCMA) in Washington, DC is seeking a talented Sous Chef to join its culinary team. This role coordinates/oversees the activities of all food production staff to ensure top quality and timely service.

Responsibilities include supervising food ordering, production, holding and storage, training, scheduling, and assisting in menu development. The position requires strong leadership and adherence to TCMA standards.