Creative Food Group is the leading hospitality team behind the award-winning restaurants by Nicholas Stefanelli. Established in 2014 by Chef Nicholas Stefanelli & Paul Jeon, Creative Food Group takes our guests through culinary experiences from the fine dining critically acclaimed Masseria to culinary collective Officina, and now to the new luxury hotel The Morrow in Washington's vibrant Union Market neighborhood, part of the DC Curio Collection by Hilton.

Job description | Sous Chef 

Our expectations of duties to be performed in this role are included but not limited to the below:

• Work with head chefs (sr. sous chef, executive sous chef, CDC) 
• Delegate appropriately and fairly 
• Provide constructive criticism to colleagues 
• Ensure consistency in menu items 
• Ensure all new employees are trained according to manual 
• Develop and provide input on budgets and cost analysis 
• Ensure all equipment is in good working order 
• Ensure all safety and sanitation standards are met 
• Supervise staff, guide and teach subordinates
• Assist pastry chef in the production of baked goods
• Assist with developing menu with chefs and culinary team
• Plan and prepare a wide variety of goods 
• Test quality of ingredients and keep track of inventory and ordering
• When ordering keep budget under control, without sacrificing quality of goods
• Analyze food costs and determine cost-effectiveness for goods and services
• Provide thorough training for personnel and new recruitment as necessary
• Ensure kitchen equipment is in good working order and meets all requirements
• Keep up with new trends in the industry and apply to the business
• Actively participate in weekly management meetings 
• Serve as a leader, a teacher, and an asset of Creative Food Group.
• Work with senior management to develop key systems for organization, operations, and communication.
• Work closely with the culinary management team in overseeing purchasing, inventory, and labor management. 
• Provide culinary creativity and drive R&D for new menu items, training and costing
• Take ownership of the restaurant in total. Continually strive for the success not only of the kitchen but the restaurant as a whole. 
• Correctly enforce company policies and safety procedures to make sure compliance.  
• Personally strive towards the growth of dishwashers, prep cooks and line cooks in The Morrow Hotel’s banquet department along with other venues, Le Clou, Vesper and Upstairs
• Professionally evaluate employee performance
• Correctly enforce company policies safety procedures to ensure compliance
• Serve as a leader, a teacher, and an asset of Creative Food Group.
• Work with senior management to develop key systems for organization, operations, and communication.