Junior Sous Chef - The Hay-Adams
Company: The Hay-Adams
Posted on: November 26, 2022
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
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
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
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
15. Prepare all menu items following recipes and yield guides,
according to departmental standards.
16. Inform Chef of any foreseeable shortages before items run
17. Minimize waste and maintain controls to attain forecasted food
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
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
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
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
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
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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