Sous Chef

Sous Chef 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. This position coordinates and oversees the activities of all food production employees in the preparation of menu items, ensuring that all food products are of the highest quality and ready to serve in a timely manner. The role is responsible for supervising all food ordering, production, holding and storage, selecting, training, and scheduling kitchen employees, and assisting the supervisor in menu writing and development. The Sous Chef must maintain TCMA standards, enforce conduct codes, and promote mutual respect among all employees. Essential Functions Ensures staffing levels in the kitchen are maintained for optimal performance. Represents the 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, including labor management, product use and adherence to all TCMA sanitation standards. Establishes and oversees kitchen opening and closing operations. Ensures all food is prepared and presented according to standardized recipes, planning and presentation guides, portion control and garnish requirements. Organizes materials to assist food handlers in performing their duties, ensuring 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 frequent inspections of all preparation and cooking equipment are performed, keeping them clean, sanitary and in perfect operating order. Interviews, selects, trains, appraises, coaches, counsels and disciplines department employees according to TCMA standards. Schedules employees, reviews weekly payroll reports, and recommends staff adjustments as business activity changes. Searches and researches food trends, offering assistance on menu development. Promotes and applies teamwork within the department and with other departments. Notifies the appropriate individual promptly and fully of all problems and/or unusual matters of significance. Is polite, friendly, helpful to all guests, management and fellow employees. Attends all appropriate company meetings and training sessions. Maintains cleanliness and excellent condition of equipment and work area. Executes emergency procedures in accordance with company standards. Performs other duties as assigned by supervisor. Job Requirements Five to seven years of experience in quality food production in an upscale hotel or freestanding restaurant. Three to five years of 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 production techniques and standards. Thorough knowledge and understanding of kitchen equipment use and operation. Ability to speak, read and write English. Ability to work a flexible schedule to include evenings, weekends and holidays. Environment Ability to stand in a working position for extended periods of time. Ability to stand, bend and lift 50 pounds and push carts weighing up to 200 pounds. Comfortable working in a stressful, time‑sensitive environment. #J-18808-Ljbffr Trade Center Management Associates