Chef De Cuisine - The Hay-adams

The Hay-Adams

Washington, DC, United States
On-site
Supervise food production
Maintain sanitation standards
Manage kitchen staff
Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets

Job Summary

  • Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets.
  • Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria.
  • Responsible for managing the Kitchen environment, including line cooks, pantry staff, pastry staff and stewarding.

Matching Summary

Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets.

Skills & Requirements

Must-have

  • supervise food production
  • maintain sanitation standards
  • manage kitchen staff
  • control food costs
  • innovative product development

Nice-to-have

  • work cohesively with co-workers
  • basic computer skills
  • communicate in a second language

Key Requirements

  • Three (3) years of experience as a Sous-Chef
  • certification of culinary training or apprenticeship preferred
  • Sanitation and Hygiene certificate
  • High school diploma or equivalent

Work Rights

Not specified

Tailored Resume

Cover Letter