Location:National Harbor, MarylandPOSITION SUMMARY:It is the primary responsibility of the Outlet Chef - TAP is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests ¢â¬â¢ expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures.POSITION RESPONSIBILITIES/DUTIES: ¢â¬ ¢ Assist in overseeing the culinary operations in TAP consistent with the strategies and vision of the property. ¢â¬ ¢ Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company ¢â¬â¢s diversity commitment; adherence to the company ¢â¬â¢s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. ¢â¬ ¢ Assist in overseeing the budget of the culinary aspect of TAP and P&L. Analyze and addresses areas concern and defines needs for improvement. ¢â¬ ¢ Assists Executive Chef in monitoring overtime, staff motivation. ¢â¬ ¢ Oversees product consistency and makes necessary modifications according to business needs. ¢â¬ ¢ Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control. ¢â¬ ¢ Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable. ¢â¬ ¢ Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc. ¢â¬ ¢ Responsible for assisting Executive Chef in monitoring food cost for their outlet, and order of all foodstuffs. ¢â¬ ¢ Responsible for maintaining the overall cleanliness and equipment maintenance of their areas. ¢â¬ ¢ Assists Executive Chef in preparation of menu. ¢â¬ ¢ Takes inventory, coordinates with the Executive Chef on order and preparation of food items. ¢â¬ ¢ Delegates work assignments. ¢â¬ ¢ Delegates and assists in cooking of food items, supervise staff. ¢â¬ ¢ Coordinates with Executive Chef on proper cooking and time. ¢â¬ ¢ Responsible for service of menu - Supervise and assists in plate up, coordinates with Executive Chef on buffet. Delegates station assignments. Checks food items. ¢â¬ ¢ Other job related duties as requestedSUPERVISORY RESPONSIBILITIES: ¢â¬ ¢ Cook ¢â¬ ¢ Kitchen StewardEDUCATION and/or EXPERIENCE:Required: ¢â¬ ¢ Bachelor ¢â¬â¢s Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience. ¢â¬ ¢ At least four (4) years of experience in management in related culinary field ¢â¬ ¢ At least four (4) year of experience in related culinary field ¢â¬ ¢ Effectively communicate in English, in both written and oral formsPreferred: ¢â¬ ¢ Bilingual, English as the primary or secondary language ¢â¬ ¢ At least two (2) years as an Executive Chef or Room Chef ¢â¬ ¢ Previous experience working in a similar resort settCERTIFICATES, LICENSES, REGISTRATIONS: ¢â¬ ¢ Proof of eligibility to work in the United StatesKNOWLEDGE/SKILLS/ABILITIES: ¢â¬ ¢ Use fair, equal, and sound judgment when making decisions. ¢â¬ ¢ Expertise in budgeting, forecasting and capital expenditures. ¢â¬ ¢ Organizational skills to function effectively with attention to detail while meeting established deadlines. ¢â¬ ¢ Working knowledge of PC software (MS Word, Excel, Access, Outlook, etc.). ¢â¬ ¢ Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs. ¢â¬ ¢ The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees. ¢â¬ ¢ Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines. ¢â¬ ¢ Excellent customer service skills. ¢â¬ ¢ Interpersonal skills to effectively communicate with all business contacts. ¢â¬ ¢ Ability to effectively communicate in English, in both oral and written forms.