Sushi Chef PM - Naisho Room at The Watermark Hotel - Competitive Yearly Salary Compensation!

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! 

The Sushi Chef will work closely with the Executive Chef to ensure the culinary department operates effectively, including adherence to health regulations. Under the guidance and supervision of Senior Kitchen Management and within the policies and procedures established by THE WATERMARK HOTEL, the Sushi Chef is to control the day-to-day operations of the kitchen and its staff in their duties and career development but not limited to. 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.

DUTIES AND 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.
• Assist 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.
• Ability to work on all stations of the kitchen.
• Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people.
• Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.     

QUALIFICATIONS:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the job.

EDUCATION, EXPERIENCE, KNOWLEDGE:

• Minimum of three years’ experience as Sushi Chef 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.
• Working knowledge of weights, measures, and various cooking techniques.
• 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.
• Must have excellent people skills and ability to supervise, lead, mentor, coach, evaluate, develop, inspire people, set expectations, recognize achievements, manage conflict, align performance goals, provide feedback, and delegate.

PHYSICAL REQUIREMENTS:
• Required to stand, stoop; walk; use hands to finger, handle or feel, lift, reach with hands and arms; talk to hear and taste or smell. Must regularly lift and/or move up to 50 pounds.
• Occasionally exposed to fumes or airborne particles and extreme heat.
• Work near moving mechanical parts.
• Outdoor weather conditions.
• Noise level in the work environment is usually loud.

SPECIAL REQUIREMENTS:
•  Language Skills
• Ability to read, write and speak in English is needed to successfully accomplish the essential duties of this job.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and pro