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Junior Sous Chef - The Hay-Adams

Company: The Hay-Adams
Location: Washington
Posted on: November 26, 2022

Job Description:

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John's Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.'s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night's sleep.

Position Overview:

Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Chef de Cuisine.

Essential Duties & Responsibilities

1. The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.

2. Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.

3. Collaborate with restaurant Chef to keep Sunday Brunch items seasonal and changing weekly. Responsible for Sunday brunch table display that consists of a balance of cold vegetarian, seafood and meat dishes. Find creative ways to display foods.

4. Responsible for making amuse-bouche for dinner service, finding creative ways to make an impact with a one or two bite size welcome from the kitchen.

5. Ensure a creative and consistent daily soup rotation, communicate with the saucier to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish

6. Ensure breakfast table is maintained and collaborate with pastry chef for new items. Feature fruits and jams when adequate. Monitor consumption to adjust usage levels adequately to demand.

7. Work with the restaurant Chef to plan farm menus based crop list available as items are in season.

8. Must be able to produce sauces, condiments, dressings based on specific recipes.

9. Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished

10. Participate in the cost control performance of the culinary team by spot checking stock according to policies in place

11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

12. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.

13. Meet with the Executive Sous-Chef or Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

14. Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.

15. Prepare all menu items following recipes and yield guides, according to departmental standards.

16. Inform Chef of any foreseeable shortages before items run out.

17. Minimize waste and maintain controls to attain forecasted food cost.

18. Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.

19. Set and train, and promote department Standards of Excellence.

20. Conduct administrative work as required.

21. Perform other functions as required and directed


To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.

License/Certification: Serve Safe and Hygiene License

Experience: Should have a minimum of 2-4 years of experience as Chef de Partie or similiar in hotels with similar style and standards

Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, banquet and pastry staff. Assist in training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence.

Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.

Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.

Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds.

Standards of Conduct:

The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled


Keywords: The Hay-Adams, Washington DC , Junior Sous Chef - The Hay-Adams, Hospitality & Tourism , Washington, DC

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