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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 ($60k - $64k)
Expired: Oct 14, 2023

Sorry, this job expired on Oct 14, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Jamie Leeds Restaurant Group, home to award winning Hank's Oyster Bar, has an opening for a Sous Chef at Hank’s on the Wharf, located at the District Wharf, SW Washington, DC.  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 spnsored medical insurance, generous 401K plan with employer match, and more.


Reports to:
Executive Chef 
 

Overview: 

As a leader of the back of house operations, works with the property team to communicate, drive, and measure productivity, and effectiveness in achieving the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster Bar on the Wharf, while adhering to all JLRG guidelines and policies.  

Specifics:  

  • Responsible for the onboarding and continual training of all BOH employees 
    • Assists in training all new line cooks, prep cooks, and dishwashers  
    • Ensures all food certifications are complete and current 
  • Monitors, manages, and accounts for all purchases and product   
    • Assists with monthly inventories 
    • Assists with daily orders  
    • Ensures deliveries are properly stored in a timely matter  
    • Maintains organization and proper labeling in the walk ins and dry storage daily 
  • Ensures kitchen is clean and food stored properly at the end of service 
  • Ensures menu items are being executed to spec and JLRG standards 
    • Oversees production in accordance with core recipes &  daily prep sheet 
    • Execute daily prep items, as needed 
    • Assist in the timely set-up of the line for service 
    • Works the line with cooks to maintain ticket times and quality 
  • Assists with family meal 
  • Supervises the closing of the restaurant 
  • Ensures flawless execution of private events in conjunction with FOH team  
  • Participates in weekly managers meetings 
  • Communicate daily and thoroughly using daily logs 
  • Communicate any needs/issues to the Executive Sous Chef or Executive Chef 

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
  • 2-3 years as a Sous Chef or similar position

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

 Physical Demands and Work Environment

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.


Compensation Details

Compensation: Salary ($60,000.00 - $64,000.00)

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


Required Skills

High Volume Kitchen

Teamwork

Leadership

Organizational Skills

ServSafe Certified

Food Handler Certification

Food Safety Knowledge

Culinary Skills

Kitchen Management

Expediting

Positive Attitude

Communication

300 Covers Per Night

Read more

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”.