Sous Chef- Washington DC

Working 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 plate

Skills:

- 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 building

Working 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 equipment

Education/Experience:

- 1-3 years of high volume kitchen experience - Culinary degree preferred