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POSITION SUMMARY:
The CDC will be responsible for managing the kitchen and back of house personnel and ensure the quality and consistency in production of all areas. This position will oversee the proper handling and storage of all food items in accordance with health department and property standards. To manage all food and labor costs and any irrelevant issues under Culinary Director’s direction. The position requires excellent communication and team management skills, professional appearance and the ability to maintain the highest of culinary standards.
DUTIES AND RESPONSIBILITIES:
SUPPORT FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:
REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities:
Specific Tasks
QUALIFICATION STANDARDS
Education:
Culinary degree preferred.
Experience:
A minimum of five years of experience in a similar position at a fast paced, high volume hotel or catering facility. At least two years of prior Chef de Cuisine experience in an established, high quality operation.
Licenses or Certificates:
ServSafe/Food Handler certification.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per company standards.
Other:
Bilingual or multilingual ability preferred.
Physical Demands:
Full Time
$92k-123k (estimate)
06/16/2024
07/04/2024
vegetableandbutcher.com
Washington, DC