Computer Skills, Cook Dishes, Food Preparation, Food Presentation, Food Quality, Food Safety, People Management, Process Management, Restaurant, Training/Teaching
LOCATION
Washington, DC
POSTED
8 days ago
ApplyDescriptionWorking directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment's notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.Responsibilities:* Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience* Work with the executive chef to produce diversified menu items in accordance with the restaurant's policy and vision* Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen* Handle volume and stress with poise and finesse* Organize and manage the expo process in the kitchen* Uphold the standard of high-quality food above all else* Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plateSkills:* Share the passion for food, wine and the guest experience* Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours* Excellent time manageability skills* Active listening and learning skills* Ability to teach techniques and strategies to those under you* Basic computer skills for menu buildingWorking Conditions* Be able to withstand the pressure and strain of working in close quarters* Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise* Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion* Work with hot, cold, and hazardous equipmentEducation/Experience:* 1-3 years of high volume kitchen experience* Culinary degree preferredSalary Description$65,000-$75,000/year