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EXECUTIVE SOUS CHEF

The Alicart Restaurant Group

Washington, DC

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JOB DETAILS
SKILLS
Communication Skills, Continuous Improvement, Cook Dishes, Cost Control, Culinary Operations, Food Preparation, Food Presentation, Food Quality, Food Safety, Food Services, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Mentoring, Menu Management, Multilingual, Order Management, Organizational Skills, People Management, Recipe Development, Regulations, Safety Compliance, Safety/Work Safety, Sanitation, Shipping/Receiving, Team Lead/Manager, Team Player, Time Management
LOCATION
Washington, DC
POSTED
Today
The Executive Sous Chef will be assisting with the culinary operations execution on every shift. You will assist in the supervision, preparation, and cooking of various dishes. You will supervise hourly culinary team members and work collaboratively with the Executive Chef to develop team members and sous chefs. The Executive Sous Chef plays a pivotal role in the culinary leadership team, acting as the right hand to the Executive Chef. This position is responsible for overseeing kitchen operations, ensuring the highest standards of food quality, consistency, and presentation, while also managing kitchen staff and maintaining a safe, clean, and cost-effective kitchen environment.

Responsibilities:

  • Assist the Executive Chef in menu planning, recipe development, and food presentation.
  • Supervise and coordinate all kitchen activities to ensure timely and high-quality food service.
  • Lead, train, and mentor kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
  • Monitor food preparation methods, portion sizes, and garnishing to ensure consistency and quality.
  • Ensure compliance with food safety, sanitation, and occupational health standards.
  • Manage inventory, ordering, and receiving food and kitchen supplies.
  • Control food costs and minimize waste through efficient kitchen operations.
  • Step in for the Executive Chef during their absence, maintaining seamless kitchen operations.
  • Collaborate with front-of-house management to ensure guest satisfaction and accommodate special requests or dietary needs.
  • Other duties as assigned by your manager.

Requirements:

  • Degree or diploma in Culinary Arts or related field preferred.
  • Minimum 5 years of progressive experience in a high-volume kitchen, with at least 2 years in a supervisory role.
  • Strong knowledge of culinary techniques, kitchen equipment, and food safety regulations.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work under pressure in a fast-paced environment.
  • Flexibility to work evenings, weekends, and holidays as needed.
  • Preferred Skills:
  • Experience with international cuisines or fine dining.
  • Proficiency in kitchen management software and inventory systems.
  • Bilingual or multilingual abilities are a plus.

Working Conditions:
  • Fast-paced kitchen environment.
  • Standing for extended periods and lifting up to 50 lbs.
  • Exposure to heat, steam, and sharp kitchen tools

About the Company

T

The Alicart Restaurant Group

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