Sous Chef - WREN at B.F. Saul Company Hospitality in Tysons, Virginia

Wren Sous Chef Opportunity

B. F. Saul Company Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

Wren's story begins with its name. Meaning "love" in Japanese, it is a nod to the country and culture that plays a significant role in the bar and restaurant's spirit. When referring to the bird, "wren" evokes a friendly, bubbly energy that perfectly captures the establishment's warmth and effervescence. Inspired by the Japanese concept of Izakaya, Wren is a space for guests to comfortably gather and connect while sharing good food, drink and companionship. Chef Yo Matsuzaki draws upon locally-grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. From perfectly shucked oysters and expertly-cut sashimi to dishes such as baby beet salad with yuzu pistachio vinaigrette or grilled "Mishima" wagyu steak, the menu celebrates the best of both cultures. To complete the experience, bartenders serve meticulously curated cocktails and locally crafted beer and wine that, for anyone interested, can be expertly paired with the cuisine. From start to finish, whether dropping in for happy hour, lingering over a long, romantic dinner, or topping off an evening at the theater with a nightcap, Wren is a unique destination that offers exceptional dining without pretense and a true gathering place for all.

The Sous Chef works closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client's needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

Responsibilities:

• Food Quality and Production : Accountable for managing staff to ensure highest level of food quality and production to standards. Responsible for daily line checks, expediting for quality control, and other follow up as necessary. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
• Presentation and Menu Development : Ensures outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards. Depending on brand standards, meets menu revision timelines. Accountable for entire process including internal and competitive set analysis, and menu engineering. Upon completion of menu changes, trains team and develops new menu items, use records, and photographs. Communicates effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline.
• Cost Control : Actively involved in management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Guest Service : Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
• Training : Responsible for the training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met.
• Safety/Risk Management : Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team members incidents.
• People Management : Responsible for interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
• Self/Workload Management : Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

Qualifications:

• REQUIRED SKILLS AND EXPERIENCE
• Education : High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
• Experience/Knowledge/Skills/Abilities: 5+ years of progressive kitchen supervisory experience required. Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members. Must be able to manage multiple priorities in a fast-paced environment.
• Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.
• PREFERRED SKILLS AND EXPERIENCE
• Experience/Knowledge/Skills/Abilities: Prefer 2 or more years as a chef in a hotel setting of similar size, brand, and reputation for outstanding service.

Benefits:

• Well-Being Benefits:
• Health Insurance
• Dental & Vision Insurance
• Short & Long Term Disability
• Vacation Policy
• Long Term Planning:
• 401(k) Retirement Program
• Paid Life Insurance
• Tuition Reimbursement
• Team Member Programs:
• Our Big 3 Mission Statement Leaders of the Month/Year
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Banquets
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays
• Weekly Payroll

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held. Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more.

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled