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!

The WREN Story

Wren's story begins with its name. Meaning "love" in Japanese, it is a nod to the country and culture that plays a significant role in the bar and restaurant's spirit. When referring to the bird, "wren" evokes a friendly, bubbly energy that perfectly captures the establishment's warmth and effervescence. Inspired by the Japanese concept of Izakaya, Wren is a space for guests to comfortably gather and connect while sharing good food, drink, and companionship. Chef Yo Matsuzaki draws upon locally-grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. From perfectly shucked oysters and expertly-cut sashimi to dishes such as baby beet salad with yuzu pistachio vinaigrette or grilled "Mishima" wagyu steak, the menu celebrates the best of both cultures. To complete the experience, bartenders serve meticulously curated cocktails and locally crafted beer and wine that, for anyone interested, can be expertly paired with the cuisine. From start to finish, whether dropping in for happy hour, lingering over a long, romantic dinner, or topping off an evening at the theater with a nightcap, Wren is a unique destination that offers exceptional dining without pretense and a true gathering place for all.

The Sous Chef works closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client's needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction, and positive team members relations.

B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our "One Team!" values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

Responsibilities include:

• Food Quality and Production: Accountable for managing staff to ensure the highest level of food quality and production to standards. Responsible for daily line checks, expediting for quality control, and other follow-up as necessary.
• Presentation and Menu Development: Ensures outstanding presentation through use records and photographs, and monitoring that plate setups meet the photo-record standards.
• Cost Control: Actively involved in management of kitchen expenses to maximize hotel profitability, including effective labor management and budget preparation.
• Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met and addressing guest concerns in a timely manner.
• Training: Responsible for the training of all team members and ensuring training records are maintained.
• Safety/Risk Management: Conduct routine inspections of food and beverage operations to maintain quality standards.
• People Management: Responsible for interviewing, hiring, coaching, and development of all team members.
• Self/Workload Management: Responsible for effective self/workload management and promoting collaboration within the team.

Qualifications:

• High school diploma or GED required; college and/or culinary degree or equivalent experience preferred.
• 5+ years of progressive kitchen supervisory experience required.
• Must be detail-oriented and able to communicate well with all levels within and outside the organization.
• Ability to lift, push, and pull up to 50 pounds on a regular basis throughout the shift.
• Serve Safe or approved equivalent certification, or the ability to obtain certification is required.

EEO AA M/F/Vet/Disabled

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

• Health Insurance.
• Dental & Vision Insurance.
• Short & Long Term Disability.
• Vacation Policy.
• 401(k) Retirement Program.
• Paid Life Insurance.
• Tuition Reimbursement.
• Discounted Room Rates for Team Members, Family and Friends.
• Complimentary Room Stays.
• Weekly Payroll.

• High school diploma or GED required; culinary degree preferred.
• 5+ years of progressive kitchen supervisory experience.
• Ability to manage multiple priorities in a fast-paced environment.
• Detail-oriented with strong communication skills.
• Ability to lift, push, and pull up to 50 pounds regularly.
• Serve Safe or approved equivalent certification.