Company: Westin DC
Posted on: September 21, 2023
We believe in enriching lives one experience at a time. More than a
slo gan, we empower our employees to make positive impacts on the
communities in which we live and work. By providing genuine service
we build relationships with our guests and value for our
shareholders, and we create unforgettable experiences. We are
lookin g for independent thinkers. Those who harness their
entrepreneurial spirit so that it breaks preconceived notions.
We're not afraid to forge our own path. After all, it's what
industry leaders do. That's why we welcome risk takers and creative
spirits alik e. No matter your daily role, Sage recognizes that
your success is about more than the work you do - it's really about
who you are, which is why we invest in your personal and
professional growth. Join our team!
Plan and manage the kitchen staff in the procurement, production,
preparation and presentation of all food for the hotel in a safe,
sanitary work environment which conforms to all standards and
regulations and achieves profitable, competitive, quality
-Position is responsible for long and short term planning and
day-to-day operations of the kitchen and related areas.
-Recommends menu and procedural changes.
-Recommends the budget and manages food and labor costs within
approved budget constraints.
-Performs all essential functions while adhering to all SOP's and
future food programs to ensure a consistent, quality product.
-Manage associates and managers in the kitchen in order to attract,
retain and motivate the employees while providing a safe
environment; hire, train, develop, empower, coach and counsel,
conduct performance and salary reviews, resolve problems, provide
open communication vehicles and discipline and terminate as
-Plan and manage the procurement, production, preparation and
presentation of all food in the hotel in a safe, sanitary, cost
-Monitor and control the maintenance/sanitation of kitchen,
equipment and related areas to ensure a healthy, safe work
environment which meets/exceeds federal, state, corporate and
franchise standards and regulations.
-Develop, recommend, implement and manage the department's budget;
continually analyze, forecast, monitor and control the labor and
food costs through various methods to meet/exceed management/budget
-Develop and implement menus and back-up (use records, production
lists, pars, training, etc.) within corporate guidelines to
continually improve revenues and profit margins while maintaining
-Execute and promote the Accident Prevention Program to minimize
liabilities and related expenses.
Keywords: Westin DC, Washington DC , Executive Chef, Hospitality & Tourism , Washington, DC
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