Sushi Chef - Naisho Room at The Watermark - Competitive Compensation!

About the role

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The 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!

Responsibilities

• Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques.
• Identify and safely use all kitchen equipment.
• Ensure all requisitions are processed properly and placed in designated areas.
• Properly label and date all products to ensure safekeeping and sanitation.
• Ensure all products are rotated on a first-in, first-out philosophy.
• Maintain complete knowledge and comply with all departmental policies, service procedures and standards.
• Aid Executive Chef with the development of new ideas and menus.
• Regularly restock all kitchen supplies and food items required for service.
• Maintain supervisory role in absence of the Head Chef.
• Ensure food quality is superior, efficiently communicate and take action to correct any irregularities.
• Ensure kitchen equipment is properly maintained and functioning.
• Conduct daily inventory to ensure proper par levels.
• Work as a team, assisting all guests / employees’ needs and inquiries.
• Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees.
• Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry).
• Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people.
• Aid management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.

Qualifications

• Minimum of three years’ experience as Sushi Cook in a fast-paced fine dining establishment.
• Japanese cuisine experience is preferred.
• Excellent knowledge of high-quality ingredients and international cuisine.
• Excellent working knowledge of knives and knife skills.
• Excellent customer service skills.
• Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry).
• Professional appearance and demeanor.
• Strong hands-on training and management skills.
• Able to supervise, lead, mentor, coach, evaluate, develop, inspire people, set expectations, recognize achievements, manage conflict, align performance goals, provide feedback, and delegate.