Highgate Hotels
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has a key presence in Barcelona. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.
Location
This 199-room hotel located in the heart of Washington DC is a boutique experience like no other. With panoramic views of Downtown Washington DC, a signature restaurant with DC's #1 Sunday Brunch, and the Beacon Sky Bar, a two-story open air patio bar, guests don't need to leave the property to take in the energy of downtown. And for those wishing to sightsee, the hotel is situated within walking distance of The White House, Embassy Row, and The Kennedy Center.
Overview
The Culinary Supervisor is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.
Responsibilities

- Have thorough working knowledge of menus and preparation required to produce food according to hotel standards.
- Assist in controlling costs by maintaining food cost within budgeted guidelines.
- Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
- Ensure the completion and display of buffet items according to hotel standards.
- Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help.
- Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
- Supervise the preparation of food for the Employee Cafeteria, as necessary.
- Ensure that food is prepared following hotel standard recipes.
- Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc.
- Maintain the "Clean As You Go" policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
- Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
- Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees.
- Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.
- Assist in maintaining a key control system within the kitchen.
- Be familiar with the hotel's emergency procedures.
- Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
- Ensure that the Employee Breakroom is kept neat, orderly and clean.
- Maintain high food quality standards in the kitchen and find ways to improve upon them.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Maintain cleanliness and organization of all storage areas.
- Assist in training staff in the operation and maintenance of all kitchen equipment.