Chef De Cuisine - The Hay-adams

The Hay-adams

Washington, DC, United States
On-site
Supervise food production
Maintain sanitation standards
Manage kitchen inventory
The Hay-Adams is seeking a Chef De Cuisine to assist the Executive Chef in managing the hotel kitchen with a focus on high-quality food production and inventory management. The ideal candidate should have a strong culinary background, supervisory experience, and a commitment to maintaining food safety standards

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

Match Score: 85

The Hay-Adams is seeking a Chef De Cuisine to assist the Executive Chef in managing the hotel kitchen with a focus on high-quality food production and inventory management. The ideal candidate should have a strong culinary background, supervisory experience, and a commitment to maintaining food safety standards.

Skills & Requirements

Must-have

  • supervise food production
  • maintain sanitation standards
  • manage kitchen inventory
  • control food costs
  • prepare menu items

Nice-to-have

  • innovative taste and appearance
  • communicate in a second language
  • work cohesively with co-workers

Key Requirements

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

Work Rights

Not specified

Tailored Resume

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