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Sous Chef
Hank's Oyster Bar The Wharf
701 Wharf Street Southwest, Washington, DC
Sous Chef at Hank's Oyster Bar The Wharf

Sous Chef at Hank's Oyster Bar The Wharf

Hank's Oyster Bar The WharfMore Info

Full Time • Salary (Based on Experience)
Expired: May 30, 2019

Sorry, this job expired on May 30, 2019. Below are other jobs that may be of interest to you.

Requirements

1 year


Job Details

KITCHEN OPERATIONS

  • Make sure that Hank’s Employee Handbook guidelines are followed
    • Translation of any current or new rules in place
  • Compliance with HAACP, ServSafe, and local sanitation regulations
  • Oversee the overall food presentation
    • Maintain product quality and freshness
    • Expedite service to maintain quality of products coming out of the kitchen especially core menu items
    • Maintain plate presentation & recipe development for consistency
  • Product Procurement (supervised by Chef)
    • Acquiring specialty items
    • Checking for quality of product arriving into the restaurant
    • Proper storage and rotation for all products received
    • Continuing good vendor relationships
    • Picking out products (i.e. Restaurant Depot, Farmer’s markets)
    • Follow guidelines for acceptable family meals
  • Create specials according to product availability (under Chef’s supervision)
    • Change specials on a weekly basis
      • All specials must be approved by Chef
    • Utilize local vendors as much as possible
  • Supervise BOH staff
    • Utilize progressive discipline policies as needed
      • Inform GM and Chef of all disciplinary actions
    • Resolve staff performance issues
    • Attending to needs of staff including conflict resolutions
    • Evaluate performance of individual staff members in conjunction with the Chef
    • Assist Chef in creating BOH schedule
    • Making sure all employees are dressed accordingly (i.e. nonslip shoes, Hank’s attire or chef jackets)
    • Cooking on the line when needed, filling in BOH positions whenever needed
  • Training
    • Training BOH for all positions
    • Train BOH staff on new recipes and food preparations

 

 

  • Events
    • Assist with outside and inside events
  • Assist Chef with creation special menus
    • Coordinate with staff members to go over menu
    • Oversee production of product for in-house events
  • Guest Relations
    • Checking in on tables for satisfaction when necessary
    • Listening to staff feedback, and relaying feedback to Chef and GM

 

FINANCIALS

  • Keep food costs in line with Chef’s guidance
    • Be accountable to the Chef for all costs
    • Cost out specials
      • All pricing must be approved by Chef
    • Work with vendors for best pricing while maintaining quality
  • Inventory
    • Complete monthly inventory on the last day of each month
    • Enter inventory into excel
    • Maintain waste logs and product transfer
  • Track sales and expenditures
    • Enter invoices into QuickBooks

 

KITCHEN MAINTAINENCE

  • Maintain kitchen cleanliness
  • Keeping up with the regular wear and tear of the kitchen equipment, supplies, and surroundings
  • Updating our maintenance crews/vendors, management, and staff on equipment failures

 

REPORTS  DIRECTLY TO CHEF

* Sunday availability needed, Spanish speaking a plus

 

View Job Description

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Seafood

Upscale Casual

Part of JL Restaurant Group

ABOUT JAMIE LEEDS

Jamie Leeds is one of Washington’s most highly recognized chefs due to her wildly successful restaurant, Hank’s Oyster Bar; her very active role in the community and her 20 plus years of inspiring culinary experience in New York, prior to moving to DC. In May 2005, she opened her first restaurant as executive chef and owner, the 65-seat Hank’s Oyster Bar, which serves “Urban Beach Food”. Hank’s is named after Leeds’ father, who she credits as her inspiration for becoming a chef. Since its’ opening, Hank’s Oyster Bar has been praised by Gourmet, Bon Appetit, Food & Wine, Southern Living, The Washington Post, Washingtonian, DC magazine, The Washington Times and Fox Morning News.

Leeds came to Washington, D.C. when she joined the Washington Terrace Hotel as executive chef in May 2002, where she launched the 70-seat 15 ria. Her American cuisine with a comfort food twist was an immediate hit at the handsome, new boutique hotel where she was also responsible for developing catering menus. Wine Spectator, The Washington Post, Washingtonian and Bon Appetit were among the publications that praised Chef Leeds for her exceptional fare.

Favorable reviews and a successful launch also earned Jamie Leeds a nomination for “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards in June 2003. Chef Leeds was also named a “Rising Star Chef” by Starchefs.com for Washington, D.C.’s 2003 awards program, which selected only seven chefs throughout the area for the coveted recognition. In 2006, her new restaurant Hank’s Oyster Bar was nominated for a RAMMY for “Best New Restaurant” by the Restaurant Association of Washington and in 2008, Hank’s won the coveted RAMMY for “Best Neighborhood Restaurant”. In 2012, Hank’s Oyster Bar was nominated again by Restaurant Association of Washington for “Best Casual Restaurant”.

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