Qureos Mentor

B. F. Saul Hospitality Group

<div><div>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!</div><div></div><div><br>
Are you looking for a great place to work? Join our team as our new <b>Sushi Chef </b>for a Japanese style Bar &amp; Lounge located in The Watermark Hotel in Tysons Corner, VA. Competitive compensation commensurate to experience.</div>
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<div>As a leading owner and operator in the Hospitality industry, we are committed to providing an unmatched career experience and are committed to the success and development of our team members. The 300-unit Watermark Hotel - Tysons is an upscale, all-suite facility with a chef driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space and a breakfast caf&eacute;. The property is owned by Capital One Financial and operated by the B. F. Saul Company Hospitality Group.
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<div></div><div>The Sushi Chef will work closely with the Executive Sushi Chef Hobin Kim 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 Cook 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&rsquo;s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.</div><br>
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<h3 class="jobSectionHeader"><b>RESPONSIBILITIES - Include but not limited to:</b></h3><ul>
<li>Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques.</li>
<li>Identify and safely use all kitchen equipment.</li>
<li>Ensure all requisitions are processed properly and placed in designated areas.</li>
<li>Properly label and date all products to ensure safekeeping and sanitation.</li>
<li>Ensure all products are rotated on a first-in, first-out philosophy.</li>
<li>Maintain complete knowledge and comply with all departmental policies, service procedures and standards.</li>
<li>Assist Executive Chef with the development of new ideas and menus.</li>
<li>Regularly restock all kitchen supplies and food items required for service.</li>
<li>Maintain supervisory role in absence of the Head Chef.</li>
<li>Ensure food quality is superior, efficiently communicate and take action to correct any irregularities.</li>
<li>Ensure kitchen equipment is properly maintained and functioning.</li>
<li>Conduct daily inventory to ensure proper par levels.</li>
<li>Work as a team, assisting all guests / employees&rsquo; needs and inquiries.</li>
<li>Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees.</li>
<li>Ability to work on all stations of the kitchen.</li>
<li>Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people.</li>
<li>Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.</li>
</ul><h3 class="jobSectionHeader"><b>QUALIFICATIONS:</b></h3><ul>
<li>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.</li>
</ul><div><b>Education, Experience &amp; Knowledge:</b></div>
<ul><li>Minimum of three years&rsquo; experience as Sushi Cook in a fast-paced fine dining establishment. Japanese cuisine experience is preferred.</li>
<li>Excellent knowledge of high-quality ingredients and international cuisine.</li>
<li>Excellent working knowledge of knives and knife skills.</li>
<li>Working knowledge of weights, measures, and various cooking techniques.</li>
<li>Excellent customer service skills.</li>
<li>Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry).</li>
<li>Professional appearance and demeanor.</li>
<li>Strong hands-on training and management skills.</li>
<li>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.</li>
</ul><div><b>Physical Requirements:</b></div>
<ul><li>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.</li>
<li>Occasionally exposed to fumes or airborne particles and extreme heat.</li>
<li>Work near moving mechanical parts.</li>
<li>Outdoor weather conditions.</li>
<li>Noise level in the work environment is usually loud.</li>
</ul><div><b>Special Requirements:</b></div>
<ul><li>Language Skills</li>
<li>Ability to read, write and speak in English is needed to successfully accomplish the essential duties of this job.</li>
<li>Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to speak effectively before employees of the Company.</li>
<li>Ability to read, analyze, and interpret technical procedures, or governmental regulations.</li>
</ul><div><b>Equipment</b></div>
<ul><li>Working knowledge of kitchen equipment to include but not limited to; slicing machine, juicer, Cryovac machine, circulator small wares equipment.</li>
<li>Maintain complete knowledge of correct maintenance and use of all kitchen equipment.</li>
</ul><div><b>Health &amp; Safety</b></div>
<ul><li>Promote safety, comply with fire regulations.</li>
<li>Working knowledge of health, safety &amp; sanitation procedures.</li>
<li>Maintain clean premises and proper sanitation.</li>
<li>Ensure security procedures are operational.</li>
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<div></div><div><b>EEO AA M/F/Vet/Disabled</b></div><h3 class="jobSectionHeader"><b>
BENEFITS:</b></h3><ul>
<li><b>Well-Being Benefits:</b></li>
</ul><div><ul><li>Health Insurance</li>
<li>Dental &amp; Vision Insurance</li>
<li>Short &amp; Long Term Disability</li>
<li>Vacation Policy</li>
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<div></div><ul><li><b>Long Term Planning:</b></li>
<li>401(k) Retirement Program</li>
<li>Paid Life Insurance</li>
<li>Tuition Reimbursement</li>
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<div></div><ul><li><b>Team Member Programs:</b></li>
<li>Our Big 3 Mission Statement Leaders of the Month/Year</li>
<li>Annual Performance Appraisals and Wage Increase Opportunities</li>
<li>Annual Team Member Banquets</li>
<li>Annual Team Member Engagement Survey</li>
<li>Discounted Room Rates for Team Members, Family and Friends</li>
<li>Complimentary Parking</li>
<li>Weekly Payroll</li>
</ul></div><div>B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.</div><div></div><div><br>
Equal Opportunity Employer/Veterans/Disabled</div></div>

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

<div><div>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!</div><div></div><div><br>
This position is responsible for preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides support to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive team member relations.</div>
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<div>This role is a full time on-site position that requires AM and PM flexibility for scheduling including some weekends and holidays based on business needs.</div>
<h3 class="jobSectionHeader"><b>Responsibilities:</b></h3><ul>
<li>Food Quality and Production: Accountable to ensure highest level of food quality and production to standards. Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary. Recognizes opportunities for improvement, and implements the necessary changes. Develops standard operating procedures to maximize quality. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
</li><li>Presentation / Menu Changes: Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards. Knowledge of menu changes, use records, and photographs.
</li><li>Cost Control: Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
</li><li>Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to model appropriate operational standards including adhering to ticket times while maintaining high food quality.</li>
<li>Safety/Risk Management: Leads by example with food safety standards and food storage. Maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member&rsquo;s incidents.
</li><li>Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.</li>
</ul><h3 class="jobSectionHeader"><b>Required Skills and Experience:</b></h3><ul>
<li>High school diploma or GED required.</li>
<li>College and/or culinary degree or equivalent experience required.</li>
<li>2+ years of progressive cook or kitchen experience required.</li>
<li>Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members.</li>
<li>Must be able to manage multiple priorities in a fast-paced environment.</li>
<li>Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift.</li>
<li>Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift.</li>
<li>Prefer 2 or more years as a cook in a restaurant or hotel of similar size and reputation for outstanding service. EEO AA M/F/Vet/Disabled</li>
</ul><div>B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.</div><div></div><div><br>
Equal Opportunity Employer/Veterans/Disabled</div></div>

Cook - Full Time - Holiday Inn National Airport $19/hr

Join B. F. Saul Hospitality Group and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

B. F. Saul Hospitality Group

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

Cook - Full Time - Holiday Inn National Airport $19/hr