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Dogon Sous Chef

Salamander Hospitality, Llc

Washington, DC

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JOB DETAILS
SKILLS
Cook Dishes, Cost Control, Depth Perception, Food Preparation, Food Presentation, Genetics, Health Department, Legal, Lift/Move 25 Pounds, Lift/Move 30 Pounds, Manual Dexterity, Mathematics, People Management, Physical Demands, Regulations, Restaurant, Safety/Work Safety, Sanitation, Staff Development, Team Player, Time Management
LOCATION
Washington, DC
POSTED
Today
We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees.

All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values.

We specialize in the management of Four and Five Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match.

POSITION OBJECTIVE
We are seeking a talented Sous Chef to join Dgon. We are elated to partner with renowned Chef Kwame Onwuachi. He is returning to the nation's capital to bring a bold and imaginative restaurant concept to Salamander Washington DC. The Sous Chef will train, supervise and work with all culinary staff in order to prepare, present food according to restaurant and service standards.

ESSENTIAL JOB FUNCTIONS
  • Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
  • Visually inspect, select and use food products of the highest standard in the preparation of all menu items.
  • Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise Dgon kitchen staff in the proper preparation of menu items.
  • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
  • Adhere to control procedures for cost and quality.
  • 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 hotel:
    1. Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
    2. Maintain vacation schedule for proper staffing.
    3. Report any equipment in need of repair to chef and engineering for service.
    4. Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

EDUCATION/EXPERIENCE
  • High school or equivalent education required.
  • Minimum of two years of culinary school preferred.
  • 3 to 5 years of culinary experience in a fine dining restaurant.

WORK ENVIRONMENT

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties this job, the employee is regularly required to stand; walk' use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear. The employee must be able to lift and move up to 25 pounds. The employee must be able to see differences in widths and length of lines such as those on graphs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS
  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
  • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 30 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

About the Company

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Salamander Hospitality, Llc

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