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.