Jamie Leeds Restaurant Group, home to award winning Hank's Oyster Bar, has an opening for a Sous Chef at Hank’s Oyster Bar, Old Town Alexandria location, located in the Old Town North neighborhood.  If you want to be a part of our growing restaurant family, while working with some of the most genuine and talented hospitality and culinary professionals in the area, we would love to meet you! This role reports to the Executive Chef.

Hank’s Oyster Bar offers competitive salary and benefits, including paid time off, company paid medical insurance, generous 401K plan with employer match, annual education stipend, flexible work schedule, and more.

Sous Chef Duties and Responsibilities

Create, lead, and manage all culinary operations in cooperation with senior leadership team to ensure concept vision and standards are executed consistently.

Specifics:  

• Responsible for the hiring, onboarding, and training of all BOH employees
• Validates completion all new hire paperwork
• Directly responsible for properly training all new sous chefs, line cooks, and prep cooks 
• Ensures all food certifications are complete and current
• Completes annual reviews for all hourly employees 
• Monitors, manages, and tracks all costs and purchases 
• Assists with monthly inventories, recording details into Margin Edge
• Assists with daily orders 
• Reviews (for cost & accuracy) & submits all invoices to Margin Edge daily 
• Ensures menu items are being executed to spec and JLRG standards
• Assist and ensure the line is set-up for service 
• Works the line with cooks to maintain ticket times and quality 
• Works with Executive Chef on seasonal, special, and holiday menus
• Ensures flawless execution of private events in conjunction with FOH team 
• Performs daily line checks to drive consistency and adherence to core recipes 
• Participate and represent JLRG and Hank’s in community projects and events
• Expedites during service, as needed 
• Participate in pre-shift meetings: specials, 86’d items, and/or menu changes
• Participate in weekly managers meetings
• Communicate daily and thoroughly using daily logs

The ideal candidate should possess, at a minimum, the following:

• strong culinary skills with experience in a high-volume environment
• ability to manage a team of 40-50 back of the house employees
• excellent financial knowledge, including p&l management, budgets, and inventory
• strong administrative and organizational skills
• strong leadership skills with a focus on team development
• 3-5 years as a Sous Chef or Executive Sous Chef

Preferred Qualifications:*

• private dining and banquet experience a plus
• bi-lingual (English/Spanish) a plus
• strong computer skills (Microsoft Office Suite, Microsoft Teams, MarginEdge, TOAST)

This position requires one Covid vaccination prior to the first day of work, and full vaccination within 6 weeks of hire.

Disclaimer: The above is intended to describe the general qualities of a candidate for this position. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.