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Sous Chef
District Winery
385 Water St SE, Washington, DC 20003, United States
District Winery hiring Sous Chef in Washington, DC

District Winery hiring Sous Chef in Washington, DC

District WineryMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 10, 2021

Sorry, this job expired on Dec 10, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

The Sous Chef reports to the Chef de Cuisine and is responsible for aiding in the planning, implementing, directing and maintaining of food programs and back of house operations for our restaurant and events. The chef must ensure that all goals are met while complying with local and federal health requirements.

Key Responsibilities

  • Work with the Chef De Cuisine to maintain a high standard of food and service and to ensure that food business operates as per Company’s vision and standards
  • Oversee day to day kitchen operations for all aspects of food production
  • Consistently execute and oversee production of menu
  • Oversee portion control and food presentation
  • Assist with food purchasing and inventory control
  • Understand cooking methods, ingredients, quality standards and kitchen rules, policies and procedures
  • Manage back of house personnel, including full-time and part-time and PRN cooks, ensuring they comply with management protocols
  • Provide culinary leadership to staff
  • Expedite and manage back of house staff throughout restaurant service
  • Instruct others on issues such as cleaning ingredients, slicing techniques, equipment maintenance, utensil sanitizing, proper refrigeration, heating requirements, hand washing, preventing cross-contamination, spoilage, disposal, and pest control
  • Supervise kitchen set up and/or clean up and close down procedures at end of shift
  • Responsible for maintaining back of house compliance with Department of Health standards.
  • Conduct regular food safety walkthroughs
  • Work with Front of House team to ensure excellent guest experiences

Requirements

  • Minimum 3-4 years prior cooking experience in high volume kitchen
  • 1-2 Years management experience preferred
  • Ability to lead a kitchen team and delegate tasks
  • Ability to precisely follow detailed operating procedures
  • Ability to instruct other staff on methods to execute tasks
  • Excellent stamina, energy and focus required
  • Team attitude with ability to work well with others and dedication to team success
  • Excellent communication and interpersonal skills
  • Anticipation of team needs and sense of urgency
  • Adaptability and ability to think on your feet
  • Ability to work quickly and with great accuracy
  • Strong work ethic
  • Highly organized and systematic in work
  • Ability to stand, walk and carry for prolonged periods of time
  • Ability to bend, stoop and lift at least 25-50 pounds
  • Proficiency in English

Compensation

  • Competitive pay and benefits
  • How to Apply: Please send resume and personalized cover letter in PDF format to [email protected]

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Dining Discounts


Required Skills

Advanced Knife Skills

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Fish Butchery

Fish Cookery

Food Handler Certificate

Grilling

Inventory

Cleaning / Sanitation

Kitchen Management

Meat Butchery

Meat Cookery

Events Management Knowledge

Ordering / Purchasing

Receiving

Plating and Presentation

Portioning

Sauteing

Servesafe Certified

Team Development and Training

Time Management

Prepping Ingredients

Vegetable Cookery

Charcuterie and Cheese Board Arrangement

Menu Development

Recipe Development

Kitchen Equipment Maintenance

Pasta Cooking

Budgeting

Costing

300+ Covers Per Night

Sauce Making

Scheduling

Vegan / Vegetarian Cooking

Organizational Skills

Problem Solving

Gluten Free Cooking

Leadership

Read more

View Job Description

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American

Fine Dining, Event, Event Catering, Winery

(202) 484-9210