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

Hank's Oyster Bar The Wharf hiring Sous Chef in Washington, DC

Hank's Oyster Bar The WharfMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 9, 2019

Sorry, this job expired on Aug 9, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

ASSISTANT GENERAL MANAGER

 

REPORT DIRECTLY TO GENERAL MANAGER

 

RESTAURANT OPERATIONS

  • Make sure that Hank’s Employee Handbook guidelines are followed
  • Supervise the Dining Room/Bar (Kitchen in conjunction with Chef on Duty)
    • Monitor food and beverage quality, service and dining room performance
  • Oversee FOH staff (BOH in conjunction with Chef on Duty)
    • Resolve staff performance issues
    • Follow progressive discipline guidelines
      • Inform GM of all disciplinary actions
    • Attending to needs of staff including conflict resolutions
    • Create FOH dining room schedule and submit to GM for approval
  • Update POSI system with daily changes
  • Guest Relations
    • Touch tables to check in with guests, create regulars
    • Handle all guest concerns/complaints that occur during your shift
  • Work with Chef on Duty to format and print menus for daily service
  • Assist Hostess at the door
  • Liaison between staff and upper management / Reporting daily events that may need additional attention to GM

 

DAILY ACCOUNTING/RECORD KEEPING

  • Fill out daily managers log
  • Record Daily Sales in QuickBooks
  • Reconcile credit card batch report with Daily sales report on your shifts
  • Banking
    • Go to the bank to replenish funds/change
    • Make sure all documentation is received by accountants

 

 

 

 

 

                       

 

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”.