Chef de Cuisine

Expiring today

Employer
Centerplate
Location
Washington, DC
Posted
Nov 09, 2018
Closes
Nov 12, 2018
Function
Food Service, Chef
Industry
Restaurant
Hours
Full Time
Job Description Centerplate is the hospitality food and beverage services provider for the Walter E Washington Convention Center and we are currently seeking an experienced Sous Chef I level one The Walter E Washington Convention Center an extraordinary million square foot conventions and meetings facility is equipped to handle events of all sizes from small groups and break out meetings to events for to attendees One of the most energy efficient buildings for its size the Convention Center includes a range of mixed use exhibit spaces square feet of flexible meeting space with a total of break out rooms and the largest ballroom in the region Whatever the size of the event the service of the Convention Center staff is unparalleled Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality expertly delivered for more than years at gathering places across North America and the United Kingdom As the pioneer and leader in live event hospitality we are committed to making the time that people spend together more rewarding and more valuable Making it better to be there since Principal Function The Sous Chef I is the first level of management in a Centerplate commercial kitchen The Sous Chef I assures that foods are prepared using fundamental cooking techniques seasoned for maximum taste and flavor and served in an aesthetically pleasing manner The Sous Chef I directs all aspects of foodservice production and service ensuring that approved food safety and sanitation guidelines are followed The Sous Chef I directly supervises the preparation and production of the unit s menus and manages a shift or station in the hot kitchen the cold kitchen and or the bakery and pastry shop The Sous Chef I is responsible for training mentoring and helping to develop other Culinarians and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner Ensure Kitchen Safety and Sanitation conforms to all Centerplate regulatory and governmental standards to provide a safe workplace producing high quality food products Contribute to goal of customer satisfaction through personal commitment to customer service and leading the culinary team by example Qualifications Skills Required Minimum of years in a food preparation position Ability to promote and participate in a team environment Ability to understand written and oral direction and to communicate same with others Preferred Degree from a postsecondary culinary arts training program ACF Professional Certification Other requirements include but are not limited to Subject to wet floors temperature extremes and excessive noise must be able to lift up to pounds in weight pots pans etc must be able to maneuver in an often tightly quartered environment Hours are often extended or irregular to include nights weekends and holidays Centerplate is an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race religion color national origin sex age genetic information status as a protected veteran or status as a qualified individual with a disability or any other characteristic protected by applicable Federal State or Local law