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Assistant Chef (DC) - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Holiday Inn Capitol Washington, District of Columbia |
About this job
Donohoe Hospitality Services is always looking for the most qualified and experienced professionals in the industry. We invite you to view our current career opportunities and apply.
SOUS CHEF
Position Summary:
Responsible for supervising and overseeing the kitchen operations during shift.
Essential Functions:
1. Obtain a D.C Health Department safe food-handling managers permit within 90days of beginning job.
2. Supervise and participate in cooking experience in the restaurant and banquet lines.
3. Demonstrate the leadership qualities as outlined in the Hospital.
4. Maintain cleanliness standards of the kitchen.
5. Inspect food storage areas to ensure FIFO (first in, first out) practices are being adhered to.
6. Inspect all refrigeration units to make certain they are in compliance with the appropriate temperature specifications. If a unit is down, contact maintenance and assume responsibility for getting the unit back up in a timely fashion.
7. Maintain health department score of 85% or better.
8. Responsible for completing monthly clean inspections.
9. Responsible for all banquet meal functions.
Secondary Responsibilities:
1. Note all tardiness/absenteeism/poor performance etc. by kitchen employees in attendance log; inform executive chef when disciplinary action is required.
2. Responsible for general cleaning and organization of the kitchen and the elimination of clutter; shelves labeled; each piece of mobile equipment to one specific space.
3. Expedite/help out on the line when necessary.
4. Monitor temperature of food, portion sizes and deli requisition sheet to ensure they’re in compliance with kitchen standards.
Education and Experience:
Previous Sous Chef experience.
Previous hotel experience.
Skills and Abilities:
Thorough knowledge of food handling and preparation techniques.
Ability to motivate and train employees in guest services.
Must be able to work in a fast paced environment
Good communication skills
SOUS CHEF
Position Summary:
Responsible for supervising and overseeing the kitchen operations during shift.
Essential Functions:
1. Obtain a D.C Health Department safe food-handling managers permit within 90days of beginning job.
2. Supervise and participate in cooking experience in the restaurant and banquet lines.
3. Demonstrate the leadership qualities as outlined in the Hospital.
4. Maintain cleanliness standards of the kitchen.
5. Inspect food storage areas to ensure FIFO (first in, first out) practices are being adhered to.
6. Inspect all refrigeration units to make certain they are in compliance with the appropriate temperature specifications. If a unit is down, contact maintenance and assume responsibility for getting the unit back up in a timely fashion.
7. Maintain health department score of 85% or better.
8. Responsible for completing monthly clean inspections.
9. Responsible for all banquet meal functions.
Secondary Responsibilities:
1. Note all tardiness/absenteeism/poor performance etc. by kitchen employees in attendance log; inform executive chef when disciplinary action is required.
2. Responsible for general cleaning and organization of the kitchen and the elimination of clutter; shelves labeled; each piece of mobile equipment to one specific space.
3. Expedite/help out on the line when necessary.
4. Monitor temperature of food, portion sizes and deli requisition sheet to ensure they’re in compliance with kitchen standards.
Education and Experience:
Previous Sous Chef experience.
Previous hotel experience.
Skills and Abilities:
Thorough knowledge of food handling and preparation techniques.
Ability to motivate and train employees in guest services.
Must be able to work in a fast paced environment
Good communication skills
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