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Executive Chef

Eaton Workshop Washington, DC
  • compensation depends on experience
    + Bonuses
  • Exempt
  • Health Insurance, Dental Insurance, Vision Insurance, 401K / Retirement, Employee Discounts, Meal Plan / Free Food

ABOUT PLAN DO SEE

Plan Do See is a global hospitality company founded on the Japanese principal of Omotenashi – selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25 properties worldwide. Headquartered in Tokyo, Plan Do See America Inc. is leading the effort to bring the pride of Omotenashi to the United States.

To find out more about Plan Do See please visit: http://plandosee-global.com.

VENUE

Eaton DC is located in the heart of downtown at 1201 K Street NW, Washington, DC, 20005. Upon opening, Eaton DC will have 209 hotel rooms, a live radio station, a 50-person cinema, a wellness center with yoga, meditation and alternative treatments, large event space, rotating art exhibits and a co-working members club, in addition to its beverage and dining offerings. For more information and to join the Eaton Workshop community for exclusive opening news, please visit Eaton Workshop’s website at http://eatonworkshop.com/.

POSITION SUMMARY:

The Executive Chef is responsible for all culinary activities for all outlets, banquets and room service operations.  The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events.  The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews.  The Executive Chef is responsible for keeping up the culinary standards from prepping and execution to guest satisfaction.

ESSENTIAL JOB FUNCTIONS:

  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner and a positive, can do attitude.
  • Maintain regular attendance in compliance with Plan Do See standards, as required by scheduling which will vary according to hotel occupancy, time of year/season, events scheduled.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform when working.
  • Comply at all times with Plan Do see standards and regulations to encourage safe and efficient kitchen operations.
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Demonstrate the ability to explain, report and translate Profit & Loss and all financial in detail for his/her department.
  • Monitor and maintain quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) payroll, food cost tracking, employee schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOPs in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Plan Do See standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Director of Food and Beverage to create and implement menus.
  • Design and implement employee meals.
  • Coordinate, supervise and maintain proper inventories of all smallwares.
  • Compute daily food cost.
  • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand daily forecasting and budgeting.
  • Set up proper PAR levels.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Direct and train all chefs to ensure adequate operation in all outlets.
  • Create menus for prospective clients.
  • Review and approve payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, receiving daily inventories and food cost report.

REQUIRED LICENSE/QUALIFICATIONS:

  • A 2-year or 4-year culinary degree or at least 10 years of progressive experience in a hotel, restaurant or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Physical requirements. Long hours sometimes required.

PREFERRED LICENSE/QUALIFICATIONS:

  • Five (5) years of experience in a similar position at a four or five-star style hotel or restaurant.
  • Certification of Culinary training or apprenticeship.
  • Understanding/Knowledge of the budgeting and forecasting process.
  • Previously worked with multi-unit operations from fine dining to casual.
  • Experience of expanding and condensing recipes.
  • Knowledge of food cost controls.

SKILLS/APTITUDES:

  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
  • Must routinely meet deadlines.
  • Must be able to multi task.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions.

PHYSICAL REQUIREMENTS:

  • Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • Constant standing with some walking.
  • Be able to work in a standing position for extended periods of time.
  • Be able to reach, bend, stoop and frequently lift up to 20 pounds and occasionally lift/move 50 pounds.
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

 WORK ENVIRONMENT:

  • Generally, in an indoor setting.
  • Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
  • Will be using a computer occasionally.
  • Varying schedule to include evenings, holidays and extended hours as business dictates.
  • The work environment is usually moderate to loud.

Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

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