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Sous Chef
Shilling Canning Company
360 Water Street Southeast, Washington, D.C.
Shilling Canning Company hiring Sous Chef in Washington, DC

Shilling Canning Company hiring Sous Chef in Washington, DC

Shilling Canning CompanyMore Info

Full Time • Salary ($50k - $70k)
Expired: Oct 25, 2022

Sorry, this job expired on Oct 25, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

WHO WE ARE:

Shilling Canning Company is a Michelin-rated restaurant from Chef Reid Shilling that features a menu driven by the seasons and ingredients sourced from local partners in and around the DMV area. Menus change regularly based on what is available from our partner farms including our innovative beverage program which incorporates local producers, trim from the kitchen, and seasonal flavors.

We seek to offer an approachable menu with integrity – both in concept and execution. All proteins are butchered in house, seafood is carefully selected from local fishermen and vendors, soups and sauces are based on the restaurant’s own stocks and artisan breads are baked fresh on-site daily. With prix fixe and a la carte menus as well as a tasting menu exclusive to the chef’s counter and a ghost kitchen sandwich shop, we are both a neighborhood destination and a place to celebrate a special occasion or milestone. 

Our professional management and front of house team brings experience, skills and dedication to match those of the kitchen. Our service is honest, warm, and welcoming, while maintaining a high level of professionalism and a commitment to being detail oriented.

Each team member shares our belief in the power of respect, fostering a spirit of collaboration and pride of ownership. From the very first of season tomatoes hand-carried in by the farmer who grew them to a Napa wine that you won't find distributed anywhere else in DC, we share a desire for continued learning and a passion for food & beverage.

Position Overview:

The Sous Chef is responsible for providing effective leadership to drive sales and hospitality at the highest level with focus on techniques and execution of the Chef de Parties, prep cooks and dishwashers.

All aspects of our business will be done by promoting and living our value system, operating under our guiding principles and promises. These include daily operations, profitability, marketing, recruiting and development of their team at all levels.

We’ll expect you to build a team and lead by example while uplifting our staff in our fast-paced, hospitality focused environment.

Ultimately, you will ensure our restaurant runs smoothly, your team is informed, engaged and empowered and guests have pleasant dining experiences.

Responsibilities

  • Leads kitchen team with the Executive Chef
  • Recipe creation through collaborative daily menu meetings with Executive Chef and team
  • Provides guidance to kitchen staff members in all areas of kitchen execution
  • System implamentation
  • Oversees kitchen ordering, receiving and inventory
  • Ongoing focus of kitchen cleanliness and organization
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Trains and continuously educates new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with Executive Sous Chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • Educates new and current employees on proper guest service practices
  • Establishes relationships with all guests to ensure repeat visits

Requirements

  • Ability to put forth maximum effort on a daily basis while maintaining a positive attitude
  • Must exude hospitality, hard work, focus, execution and friendliness and be able to draw those same traits from your culinary team
  • Must have ability to take direction and be open to continuous education and continually educating your team
  • 3-5 years proven work experience as a Sous Chef or higher role
  • Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and educate culinary and service team
  • Strong leadership, motivational and people skills
  • Culinary financial management skills
  • Culinary degree or relevant certifications a plus

Reasons to join our team include:

• Competitive Base Salary

• Paid Vacation

• Shift Meals

Shilling Canning Company is an equal opportunity employer and does not discriminate against any employee or applicant for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, or military status.


Compensation Details

Compensation: Salary ($50,000.00 - $70,000.00)

Benefits & Perks: Paid Time Off, Dining Discounts


View Job Description

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American

Upscale Casual, Fine Dining

Shilling Canning Company is a restaurant by Reid Shilling offering rustic Mid-Atlantic cooking with Californian finesse. Chef Reid’s family started the original Shilling Canning Company in 1935 to preserve the high quality produce they were growing and ensure that it could be enjoyed year-round by those who purchased it. The Shilling Canning Company label became an indication of quality—customers knew that the Shillings carefully examined every vegetable the farmers brought in and canned only the best ones. Following in that tradition, we pride ourselves on taking a hands-on approach to our style of cooking and execution of service. Chef Reid inspects every ingredient that comes through the door to ensure it is of the highest quality. We go above and beyond to create food our guests want to eat everyday by butchering our proteins in house, baking our bread on site, and growing some of our produce in our own garden. Our style is simple, and hardly revolutionary, but our execution is exceptional and our commitment incomparable.

Chef de Partie/Line CookSous Chef