Sous Chef Job at TCMA for Ronald Reagan Building and International Trade Center (Washington, DC)

Job Description

The Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic hub for government, business, commerce and the community, in the heart of the nation’s capital. As the first and only federal building dedicated to both public and private use, the Reagan Building is the official World Trade Center Washington, DC, featuring a premier conference and events center, executive office space, attractions and exhibits, retail, dining, parking and public programming. Trade Center Management Associates (TCMA, A Drew Company), the exclusive manager of the Ronald Reagan Building and International Trade Center, is seeking a talented Sous Chef to join its culinary team.

Job Responsibility

Coordinates/oversees the activities of all food production employees in the preparation of menu items
Ensures that all food products are of the highest quality and are ready to serve in a timely manner
Responsible for supervising all food ordering, production, holding and storage
Selection, training, scheduling kitchen employees, and assisting supervisor in menu writing and development
Ensures that TCMA standards are maintained and that employees adhere to the TCMA standards of conduct
Promotes mutual respect between all employees inside and outside the department
Ensures that staffing levels in the kitchen are maintained to provide for optimal performance of all duties
Represents Chef in his/her absence
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth efficient cost effective operation of food production activities, to include labor management, use of product and adherence to all TCMA sanitations standards
Establishes/oversees kitchen opening and closing operations
Ensures that all food and preparation and production adheres to standardized recipes, planning and presentation guides, portion control and garnish requirements
Organizes materials to assist food handlers in the performance of their duties as needed to ensure standards for timely preparations and service are met
Monitors all food preparation, production, holding and storage operations to ensure adherence to all TCMA Food Service Sanitation standards
Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order
Interviews, selects, trains, appraises, coaches, counsels and disciplines department employees according to TCMA standards
Schedules employees and reviews weekly payroll reports, recommends staff adjustments as business activity changes
Search and research food trends, offer assistance on menu development
Promotes and applies teamwork within the department and with other departments in the company
Notifies appropriate individual promptly and fully of all problems and /or unusual matters of significance
Is polite, friendly helpful to all guest, management and fellow employees
Attends all appropriate company meeting and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with company standards
Other duties as assigned by supervisor

Requirements

Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant
Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment
Experience in pastry and dessert production
Excellent culinary skills and knowledge of food productions techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to speak, read and write English
Ability to work flexible schedule to include evenings, weekends and holidays
Ability to stand in a working position for extended periods of time
Ability to stand, bend and to lift 50 pounds and push carts weighing up to 200 pounds
Be comfortable working in a stressful time-sensitive environment

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