Head Chef- Kingbird Restaurant

Job Posted 1/21/2025

The Watergate Hotel

Washington, DC 20037

United States

Category Other

Job Description

The Hotel

Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve.

Location

The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer.

Strategic Intent

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency.

General Duties and Responsibilities

Actively participate in the talent selection for the culinary team during pre-opening and beyond.
Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants.
Control and be accountable for achieving both food & labor costs; manage expenses prudently.
Plans or participates in planning menus and utilization of food surpluses leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes of menu
Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment.
Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques.
Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again.
Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained.
Manage workplace safety initiatives.
Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies.
Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff.
Manage outside vendor relationships to ensure quality and continuous availability of product is in place.
May supervise or cooperate with Steward/Stewardess hotel in matters pertaining to kitchen, pantry, and storeroom.
Perform other job related duties as assigned.

Requirements:

Successful candidates will possess the following experience and qualifications:

5+ years sous chef experience in a luxury hotel and/or fine dining establishment are preferred.
Must be familiar with and have direct experience in menu development.
Prior experience in managing labor, payroll, and inventories all required.
Prior experience sourcing products and managing vendor relationships required.
Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time.
Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays.
Must be fluent in English with excellent communication skills.
Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus).
Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required).
Prior experience managing and leading a diverse team of culinary professionals is required.